Ingredients

• 1 lb Pasta (bowtie or orzo recommended)
  
• ½ cup Olive Oil
  
• 2 pints Cherry Tomatoes (about 20–25 oz)
  
• 1 (8 oz) block Feta Cheese
• 4 cloves Garlic, finely chopped
  
• 2 pinches Red Pepper Flakes
  
• 1 handful Fresh Basil Leaves
  
• Kosher Salt and Fresh Cracked Pepper
  
• Balsamic Glaze (optional, for balancing sour tomatoes)

Instructions

1. Heat the oven to 400°F.
   In a baking dish, combine the cherry tomatoes, olive oil, and a sprinkle of salt. Toss until the tomatoes are coated.
2. Add the feta.
   Nestle the whole block of feta in the center of the tomatoes. Drizzle a little more olive oil over the cheese and scatter the red pepper flakes on top. Bake for 30 minutes.
3. Cook the pasta.
   While the tomatoes and feta roast, boil the pasta until al dente according to package directions. Drain, making sure to reserve some pasta water.
4. Brown the top.
   After the initial 30 minutes, increase the oven temperature to 450°F and continue baking for 5–10 minutes, or until both the tomatoes and feta show some golden color.
5. Mix in the aromatics.
   As soon as the dish comes out of the oven, stir in the chopped garlic and the basil leaves. The heat from the tomatoes will gently soften the garlic without cooking it fully.
6. Combine with the pasta.
   Add the hot pasta to the baking dish and toss everything together. Season with salt and pepper.
   If the sauce seems tight, stir in about ¼ cup of the reserved pasta water to loosen it.
7. Optional finishing touch:
   If your tomatoes taste overly tart or out of season, a drizzle of balsamic glaze can help bring the flavors into balance.

• Using a smaller baking dish helps the tomatoes stay close together, ensuring they burst and release their juices.
  
• If the pasta mixture feels dry, add up to ½ cup of the reserved pasta water and mix well.
  
• Additional tips can be found in the main “Tips and Tricks” section of the original recipe.