Ingredients
Equipment
Method
Roast the tomatoes and garlic
- Preheat the oven to 400°F.
- Place the cherry tomatoes and garlic in a 9 × 13-inch baking dish.
- Drizzle the olive oil over the cherry tomatoes.
- Add the kosher salt, black pepper, and red pepper flakes, then toss until evenly coated with a glossy coating visible on the tomatoes.
- Place the block feta cheese in the center of the baking dish and turn it once in the seasoned olive oil so its surface is lightly coated.
- Bake for 30–35 minutes, until the cherry tomatoes burst and the feta is very soft with lightly golden edges.
Mash into a rustic sauce and toss with pasta
- Boil the penne pasta according to package directions until al dente, then reserve ½ cup pasta water before draining.
- Mash the baked feta and roasted cherry tomatoes directly in the baking dish until they form a creamy, rustic tomato-feta sauce.
- Add the drained penne pasta and toss thoroughly, adding the reserved pasta water gradually until the sauce looks silky and clings to the pasta.
- Fold in the fresh basil leaves and serve immediately while the pasta stays creamy, with basil speckling the surface.
Notes
For the creamiest sauce, mash the feta and tomatoes while they’re hot so they break down easily into a thick but pourable texture; if it tightens as you toss, add more pasta water by the tablespoon. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently with a splash of water or olive oil to loosen the sauce. Freezing is not recommended due to texture changes. For a lighter option, use reduced-fat feta (expect slightly less richness and a thinner sauce).