Ingredients
Scale
- 2 pounds cherry tomatoes
- 8 ounces feta cheese
- 1 pound pasta
- 6 garlic cloves, peeled and smashed
- 1/2 cup extra virgin olive oil
- 1 cup fresh basil, loosely packed
- 2 teaspoons salt for pasta water
- 1/2 teaspoon salt for sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit for approximately 10 minutes.
- Rinse the cherry tomatoes and pat them completely dry using a clean kitchen towel.
- Place the dried cherry tomatoes on a large baking sheet along with the smashed garlic cloves.
- Drizzle the tomatoes and garlic with 1/4 cup of extra virgin olive oil.
- Sprinkle salt, black pepper, and red pepper flakes across the tomatoes.
- Toss gently to ensure each tomato receives seasoning.
- Roast the tomatoes in the preheated oven for 20 to 25 minutes until the skins blister and begin to split.
- Bring a large pot of salted water to a rolling boil while the tomatoes roast.
- Add the pasta to the boiling water and stir immediately to prevent sticking.
- Cook the pasta until al dente, approximately 2 minutes before the package directions suggest.
- Reserve 1 cup of pasta water before draining the pasta through a colander.
- Transfer the roasted tomatoes and garlic from the baking sheet to a large mixing bowl, including all the oil and accumulated juices.
- Add the drained pasta directly to the hot tomatoes.
- Toss gently and immediately to distribute the heat and oil throughout the pasta.
- Crumble the feta cheese directly over the hot pasta and tomatoes.
- Allow the residual heat to soften the cheese naturally.
- Pour the remaining olive oil over the pasta and toss gently.
- Add reserved pasta water 1/4 cup at a time if needed to achieve a silky sauce consistency.
- Add fresh basil leaves by gently folding them into the pasta.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as preferred.
- Serve immediately while warm and creamy.
Notes
Use block feta rather than crumbled feta for the creamiest texture. Pat the tomatoes dry before roasting so they caramelize instead of steaming, and reserve pasta water to help create a silky sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg