Mediterranean dish with creamy baked feta, cherry tomatoes, olives, and al dente pasta.
# What You'll Need:
→ Vegetables & Cheese
01 - 7 oz feta cheese block
02 - 18 oz cherry tomatoes, halved
03 - 2 cloves garlic, minced
→ Pasta
04 - 10.5 oz short pasta (penne, fusilli, or rigatoni)
→ Olives & Herbs
05 - 3.5 oz pitted Kalamata olives, halved
06 - 2 tbsp extra-virgin olive oil
07 - 1 tsp dried oregano
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - Fresh basil leaves, for garnish
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Set the oven temperature to 400°F (200°C).
02 - Place the feta block in the center of a baking dish and arrange the halved cherry tomatoes and Kalamata olives around it.
03 - Drizzle the olive oil over the feta and surrounding tomatoes and olives. Sprinkle minced garlic, dried oregano, crushed red pepper flakes if using, and season with salt and freshly ground black pepper.
04 - Bake in the preheated oven for 25 to 30 minutes until the tomatoes burst and the feta turns golden and soft.
05 - While baking, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta.
06 - Remove the baking dish from the oven, then use a fork to mash the baked feta and tomatoes together until creamy.
07 - Add the drained pasta to the baking dish and toss thoroughly to coat. Gradually add reserved pasta water if the sauce needs thinning for a silky consistency.
08 - Top with fresh basil leaves and serve immediately while warm.
