Easy Baked Feta Pasta (Print Version)

# Ingredients:

→ Main Components

01 - 8 oz cavatappi pasta (or any short pasta you prefer)
02 - 2 pints fresh cherry tomatoes
03 - 8 oz block of good quality feta cheese

→ Seasonings & Aromatics

04 - ½ cup high-quality extra virgin olive oil
05 - ¼ tsp fine sea salt
06 - ¼ tsp freshly cracked black pepper
07 - 2 fresh garlic cloves, finely minced
08 - ¼ cup fresh basil leaves, roughly chopped (plus extra for garnish)

# Instructions:

01 - Heat your oven to 400°F. Arrange the cherry tomatoes in a spacious baking dish, drizzle generously with olive oil, then sprinkle with salt and pepper. Give everything a good toss so the tomatoes are well-coated.
02 - Nestle the feta block right in the center of your tomatoes, turning it a few times to coat with the seasoned oil. Slide into the oven and bake for 35 minutes until the tomatoes are bursting with juice and the feta is golden and softened.
03 - While everything's baking away, bring a large pot of well-salted water to a rolling boil. Cook your pasta according to package directions until perfectly al dente. Before draining, save about ½ cup of that starchy pasta water - it's liquid gold for bringing everything together.
04 - The moment your tomatoes and feta come out of the oven, quickly stir in the minced garlic and fresh basil. The heat will release all those amazing aromas and flavors.
05 - Add your drained pasta directly to the baking dish and toss everything together until the melted feta creates a creamy, dreamy sauce. If it needs loosening up, splash in some of that reserved pasta water. Finish with more fresh basil and serve immediately while it's beautifully warm.

# Notes:

01 - This viral sensation creates its own creamy sauce as the feta melts and mingles with the burst cherry tomatoes - no heavy cream needed!
02 - Leftovers keep beautifully in the fridge for 3-4 days in an airtight container, though it's so good you might not have any.
03 - Feel free to swap in gluten-free pasta or try different shapes - penne, rigatoni, or fusilli all work wonderfully for catching that luscious sauce.

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