Name: Baked Feta Pasta

Ingredients:

• 2 pints (17 1/2 ounces) cherry or grape tomatoes
• 4 cloves garlic, halved lengthwise
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt
• 1 block (7 ounces) Greek feta cheese
• 1/2 teaspoon crushed red pepper flakes
• Freshly ground black pepper
• 12 ounces medium length pasta, such as campanelle, rigatoni, or rotini
• Fresh basil leaves, for serving

Instructions:

• Position a rack in the middle of the oven and preheat to 400º F
• In a 9-by-13-inch baking dish, combine the tomatoes, garlic, and 1/4 cup of the olive oil.
• Sprinkle with some salt and toss to coat.
• Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle with red pepper flakes and a little black pepper.
• Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
• Meanwhile, cook the pasta according to the package directions until al dente.
• Drain the pasta, reserving 1 cup of the pasta water.
• Mash the feta and tomatoes with a fork, and mix until evenly combined.
• Mix the sauce withe the pasta, adding reserved pasta water if it looks a little dry.
• Taste and season with additional salt and pepper, if desired.
• To serve, divide among bowls and top with plenty of basil leaves.

Comments: 4/17/2021 - I followed the recipe, but did not account for how long the rigatoni takes to cook. I did not have fresh basil, so I sprinkled dried basil leaves on top. It was heavy on the cheese. On the second day, the re-heated leftovers were a little dry.

Source: Aaron Hutcherson. Washington Post, 24 Feb 2021

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