- 1 pint cherry tomatoes
- 12 oz. plum tomatoes, chopped
- 3 garlic cloves, minced
- 2 tablespoons Italian seasoning
- ½ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounce block feta cheese
- 2 teaspoons Greek seasoning or another blend featuring lots of oregano and lemon
- 8 ounces cavatappi pasta or similar sized pasta of your choice
Preheat the oven to 400°F. Place the cherry and plum tomatoes along with the garlic and Italian seasoning in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
Place the feta block in the middle of the baking dish surrounded by the tomatoes and sprinkle with the Greek 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, reserving ½ cup of the cooking liquid in case you'd like to use it in the sauce.
When the tomatoes and feta come out of the oven, toss it all well to form a sauce. Transfer the cooked pasta to the baking dish with the sauce and toss to combine. Add the reserved pasta water to help create the consistency you prefer in the dish. Serve hot.
- Yields: 6 servings
- Preparation Time: 40 minutes