Baked Feta & Roasted Tomato Pasta

What you’ll need

Let’s do this

1. 1

   Arrange the baking dish

   Heat the oven to 400°F/200°C. In a 9 × 13-inch baking dish, toss the tomatoes with 2 tablespoons oil, garlic, oregano, pepper, and optional red pepper flakes. Make a space in the center, add the whole feta block, and drizzle it with the remaining tablespoon of oil.

2. 2

   Roast

   Bake uncovered for 30–35 minutes, until the tomatoes have split and softened and the feta yields easily when pressed with a spoon. The tomatoes should be juicy with a few browned spots. If the dish looks dry before the tomatoes soften, carefully add 2 tablespoons water around the edges.

3. 3

   Cook the penne

   During the last 15 minutes of roasting, bring a large pot of water to a boil. Add the salt and penne and cook according to the package until just tender. Scoop out 1 cup of the cooking water, then drain the pasta.

4. 4

   Make the sauce

   Set the hot baking dish on a heatproof surface. Mash the garlic and softened tomatoes with a fork, then stir the feta through their juices. Take care: the tomatoes can release hot juice when pressed. Stir in 1/4 cup of the reserved pasta water.

5. 5

   Toss and serve

   Add the drained penne and toss until coated. Add more reserved water 1 tablespoon at a time until the sauce moves easily around the pasta; you may not need it all. Stir in the optional basil and serve promptly. Taste before adding any extra salt because feta is already salty.