Mediterranean pasta with creamy baked feta, sweet cherry tomatoes, and Kalamata olives tossed in olive oil.
# What You'll Need:
→ Vegetables & Cheese
01 - 7 oz block feta cheese
02 - 1 lb 2 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, to taste
11 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Place the feta block in the center of a baking dish and arrange cherry tomatoes and olives around it.
03 - Drizzle extra-virgin olive oil over the feta and vegetables; sprinkle with minced garlic, dried oregano, crushed red pepper flakes if desired, salt, and freshly ground black pepper.
04 - Bake for 25 to 30 minutes until the tomatoes burst and the feta develops a golden, softened texture.
05 - While baking, cook pasta in salted boiling water until al dente according to package instructions. Reserve 1/2 cup pasta cooking water and drain the pasta.
06 - Remove the baking dish from the oven, mash the feta and tomatoes with a fork to create a creamy sauce, then add the cooked pasta and toss to combine. Add reserved pasta water incrementally to achieve desired sauce consistency.
07 - Garnish with fresh basil leaves and serve immediately.
