Ingredients
Method
- Preheat the oven to 425°F.
- Combine cherry tomatoes, sun-dried tomatoes (if using), basil pesto, olive oil, dried oregano, parsley, thyme, red pepper flakes, salt, and pepper in a baking dish and stir until evenly coated.
- Clear a space in the center of the tomato mixture, place the feta block inside, and drizzle with extra olive oil.
- Bake the dish uncovered for 35 minutes or until the feta is soft and the tomatoes have burst.
- Boil a large pot of salted water, cook the pasta according to package directions during the final 10 minutes of baking, and reserve 1 cup of pasta water before draining.
- Remove the dish from the oven, stir in minced garlic and chopped basil immediately, and let sit for 30 seconds to allow the residual heat to cook the garlic.
- Mash the baked feta with a spatula and stir until it combines with the tomatoes into a creamy sauce.
- Toss the cooked pasta with the sauce and gradually stir in reserved pasta water, about 1/4 cup at a time, until the desired consistency is reached.
- Season to taste with salt, pepper, or red pepper flakes, add sugar or honey to reduce tanginess if needed, and serve warm.
Nutrition
Notes
Cheese Choice: I have found that using a high quality block of feta in brine results in a much creamier sauce than using pre-crumbled varieties which often contain anti-caking agents