• 1/2 cup extra virgin olive oil
• 1 garlic clove, finely grated
• 1/4 cup fresh basil leaves, thinly sliced
• Flaky sea salt, for serving
• Preheat the oven to 400 degrees F.
• In a medium bowl, toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper.
• Pour into a 2 1/2 to 3-quart baking dish. Place the feta in the center of the tomatoes, then season with a pinch of black pepper.
• Bake until the tomatoes have burst and the feta has softened, about 30 minutes.
• Raise the heat to 450 degrees F, then continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of cooking water, then drain well.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes.
• Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce.
• Add the pasta and half of the basil until evenly coated.
• Add some pasta water, a couple tablespoons at a time, if the sauce becomes too thick.
• Taste and adjust the seasoning with salt and pepper.
• Garnish with the remaining basil, feta and a pinch of sea salt and serve.
• Enjoy!
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