Ingredients
The following ingredients have 6 Servings
- 8-12 ounces medium pasta like gemilli, rotini, fusilli ((see notes))
- 2 pints cherry tomatoes (20-25 ounces)
- ½ cup chopped sun dried tomatoes in oil ((optional))
- ¼ cup basil pesto
- 2 tablespoons olive oil + more for drizzling
- ½ tsp EACH dried oregano, dried parsley
- ¼ tsp EACH dried thyme, red pepper flakes, salt, pepper
- 1 7-8 oz. block feta in brine, preferably French feta/100% sheep's milk ((see notes))
- 2 cloves garlic, minced
- 2-3 tablespoons chopped basil
Instruction
- Preheat oven to 425 degrees F.
- Add the tomatoes, sun-dried tomatoes, pesto, olive oil, oregano, parsley, salt, pepper, thyme and red pepper flakes. Stir all of the ingredients together until evenly coated.
- Make room in the center of the dish and add the feta. Drizzle the top of the feta with olive oil.
- Bake uncovered for 35 minutes or until the until the feta is soft and tomatoes are bursting.
- Meanwhile, chop the garlic and basil and cook the pasta in salted water according to the package directions (plan on adding the pasta to the boiling water 10 minutes before the feta and tomatoes are done). Before draining the pasta, reserve 1 cup of the pasta cooking water for later.
- Remove the dish from the oven and immediately add the garlic and basil and stir for 30 seconds so the residual heat can cook the garlic.
- Using a spatula, press down on the feta cheese to break it down and make it creamy; then stir everything together until completely combined to create the sauce. Add the pasta and toss to evenly coat with the sauce. For a creamier pasta (recommended), stir in desired amount of reserved pasta water ¼ cup at a time until it reaches desired consistency (I use 1/2 cup).
- Taste and season with additional salt, pepper and/or red pepper flakes to taste (I like 1/4 tsp EACH more salt and pepper). For a less tangy pasta, stir in a couple teaspoons sugar or honey to taste (like you do in any tomatoes-based sauce).
