# What You'll Need:
→ Cheese & Dairy
01 - 7 oz feta cheese block
02 - 2 oz Parmesan cheese, finely grated
→ Vegetables
03 - 1 lb cherry tomatoes, mixed colors preferred
04 - 3 cloves garlic, peeled and thinly sliced
05 - 1 small red onion, thinly sliced (optional)
06 - Fresh basil leaves, for garnish
→ Pantry
07 - 12 oz short pasta (fusilli, penne, or rigatoni)
08 - 3 tbsp extra virgin olive oil
09 - 1 tsp dried oregano
10 - ½ tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Set the oven temperature to 400°F (200°C).
02 - Place the feta cheese block in the center of an oven-safe baking dish and arrange cherry tomatoes, sliced garlic, and red onion (if using) evenly around it.
03 - Drizzle olive oil over the feta and vegetables, then sprinkle with dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper.
04 - Bake in the preheated oven for 25 to 30 minutes until the tomatoes burst and the edges of the feta turn golden.
05 - While baking, cook the short pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup of the pasta cooking water before draining.
06 - Remove the baking dish from the oven and gently mash the feta with the roasted tomatoes and garlic using a large spoon until creamy and well combined.
07 - Add the hot pasta to the baking dish and toss together thoroughly. Gradually incorporate the reserved pasta water to achieve a silky sauce consistency.
08 - Plate immediately and garnish with a generous sprinkle of grated Parmesan and fresh basil leaves.
