Baked Feta Pasta

  

For a delightfully cheesy dinner, roast cherry tomatoes and an entire block of feta till soft and melty, then combine with garlic, basil, & cooked noodles. then chose a short tube pasta so that the sauce could be caught inside each piece, and then topped it with a sprinkling of flaky sea salt to precisely balance the meal.

 

2 pints (20 ounces) cherry tomatoes

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

One 8-ounce block of feta cheese, drained

10 ounces mezze rigatoni

1 clove garlic, finely grated

Pinch crushed red pepper flakes

1/4 cup fresh basil leaves, thinly sliced

Prepare the oven to 400 degrees Fahrenheit.

In a medium mixing bowl, combine the cherry tomatoes, olive oil, a quarter teaspoon of salt, and several grinds of black pepper. Place the tomatoes in a 2 1/2- to 3-quart baking dish, top with a layer of feta, and season with a touch of black pepper. Cook for thirty minutes at a time till the tomatoes have burst and the feta has softened. Continue to cook, stirring occasionally, till the tomatoes & feta are golden brown, approximately ten to 15 minutes further. In the meantime, bring a big pot of salted water to a boil over high heat. Cook until the pasta is al dente, approximately thirteen minutes. After reserving half a cup of the cooking water, drain the pasta completely. Stir in the garlic & red pepper flakes as soon as the tomatoes and feta come from of the oven. Mash the tomatoes and feta with the back of a spoon to get a smooth and creamy sauce. Toss in the pasta and half of the basil until it's completely coated. If the sauce is too heavy, add a couple of teaspoons of pasta water at a time. Adjust the seasoning with salt and pepper to taste. Serve with the remaining basil and a sprinkle of sea salt on top.