2 pints cherry tomatoes or large diced garden fresh tomatoes
4 cloves garlic, sliced
Red pepper flakes
3 tablespoons olive oil
1 block sheep's milk feta cheese
16 ounces pasta
Salt and pepper
Fresh basil
Heat oven to 400. In a greased 9 by 13 baking dish, toss tomatoes, garlic, pepper flakes, olive oil and a pinch of salt and pepper to coat. Push tomatoes to the edges of the dish and add the feta cheese in the center. Bake at 400 for 30 to 40 minutes until tomatoes are roasted, soft, and bursting, and feta is melted.
Meanwhile, cook the pasta according to package directions. Reserve 1/2 cup of cooking water and drain the rest.
When tomatoes are done, stir well. Add the pasta and stir to coat, adding reserved pasta water as needed. Stir in fresh minced basil. Taste and add salt and pepper as needed. Serve.
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