INGREDIENTS

• 2 pints cherry tomatoes
• 6 cloves garlic, halved, lengthwise
• ½ cup olive oil, divided
• Sea salt & freshly ground black pepper, to taste
• 7-ounce block Greek feta cheese
• ½ teaspoon crushed red pepper flakes
• 12 ounces rotini pasta
• ¼ cup chopped fresh basil
   

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Combine tomatoes, garlic, ¼ cup olive oil, salt and pepper in a 9x13” baking dish and toss to coat.
3. Place the block of feta in the center of the dish and pour the remaining ¼ cup olive oil over the top.
4. Sprinkle dish with crushed red pepper flakes.
5. Bake for 40 minutes, or until garlic has softened and tomato skins have burst.
6. While tomato mixture is roasting, bring a pot of salted water to a boil and cook pasta according to package directions.
7. Reserve 1 cup of pasta water and then drain pasta.
8. Use a fork to mash the roasted tomatoes and feta until evenly mixed and add cooked pasta, adding reserved pasta water a bit at a time as needed to reach your desired consistency.
9. Season, to taste with salt and pepper and serve topped with more crushed red pepper and fresh basil.
    

SERVES: 4-6