Ingredients

• 0.33 cups extra-virgin olive oil
• 3 cloves arlic
• 2 pintss cherry tomatoes
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 10 ounces feta cheese
• 1 tablespoon balsamic vinegar
• 0.25 teaspoons dried oregano
• 0.25 teaspoons red chili flakes
• 8 ounces cavatappi pasta
• 0.33 cups basil leaves

Instructions

1. 1 Preheat the oven to 450 degrees F (235 degrees C).
2. 2 Add half the olive oil into a 9x12-inch baking pan or dish, and transfer in the garlic. Mix with a spoon to evenly combine.
3. 3 Add tomatoes and toss to coat. Season with salt and black pepper, and mix briefly with a spatula, then make a space in the center for the feta cheese.
4. 4 Transfer in the feta; drizzle with balsamic vinegar, and sprinkle on oregano and chili flakes. Drizzle remaining olive oil over feta and the rest of the dish.
5. 5 Bake in the preheated oven until the edges of the cheese start to brown, and the tomatoes are very soft when crushed with a fork, 30 to 35 minutes.
6. 6 Meanwhile, bring a large pot of salted water to a boil. About 7 minutes before the baked feta is finished in the oven, add the pasta and boil until tender with a bite, 7 to 9 minutes. Before draining pasta, ladle out 1/2 to 3/4 cup pasta cooking water; set aside. Drain pasta.
7. 7 Remove baked feta dish from the oven; use a fork to smash and stir feta and tomatoes into a sauce, breaking up the tomato skins as small as possible. Stir in basil, a few tablespoons reserved pasta water, and the hot, drained pasta.
8. 8 Toss everything thoroughly until pasta is evenly coated with sauce; add a few splashes pasta cooking water as needed to adjust texture. Serve with more fresh basil on top if desired.

Nutrition per serving