Ingredients
Equipment
Method
- Preheat your oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil over the tomatoes and season with salt and pepper. Toss everything until it is well combined.
- Place the block of feta cheese in the middle of the baking dish, surrounded by the cherry tomatoes. Flip the feta a couple times to coat it with the olive oil and seasoning.
- Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst and the feta cheese melts.
- While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid in case you want to add it later.
- Immediately add the minced garlic and chopped basil leaves to the cooked tomatoes and feta. Toss everything together to combine.
- Transfer the cooked pasta to the baking dish and toss to combine everything. Garnish with more fresh basil and serve warm.
Nutrition
Notes
Store any leftovers in an airtight container. They will last about 3-4 days in the refrigerator. You can use any pasta shape instead of cavatappi, or use gluten-free pasta if needed. Cherry tomatoes provide the best flavor, but you can substitute them with regular whole tomatoes or canned diced tomatoes.