Baked Feta Pasta

 

• 8 ounces cavatappi pasta
• ▢2 pints cherry tomatoes
• ▢8 ounce block feta cheese
• ▢½ cup extra virgin olive oil
• ▢¼ teaspoon salt
• ▢¼ teaspoon black pepper
• ▢2 garlic cloves minced
• ▢¼ cup packed chopped fresh basil

INSTRUCTIONS

• Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
• Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
• Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
• While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
• Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
• Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.

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