Baked Feta Pasta

Ingredients

• 2 pints cherry tomatoes
• 3 garlic cloves, halved
• 1/2 cup olive oil
• 1 package (8 ounces) block feta cheese
• 1 teaspoon sea salt
• 1/4 teaspoon coarsely ground pepper
• 1 package (16 ounces) rigatoni or other short pasta
• Fresh basil leaves, coarsely chopped

Description

1. Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so the cheese is sitting on the bottom of the dish. Drizzle the feta with remaining oil and sprinkle with salt and pepper. Bake until tomato skins start to split and the garlic has softened, 30-40 minutes.
2. Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water.
3. Stir the feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to reach desired consistency. Sprinkle with basil.