Ingredients
Equipment
Method
- Preheat your oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss everything until well combined.
- Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes. Flip the block 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 garlic and basil leaves to the cooked tomatoes and feta. Toss everything to combine.
- Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.
Nutrition
Notes
Store any leftovers in an airtight container. Leftovers will last about 3-4 days in the refrigerator. You can use any pasta shape you prefer, including gluten-free pasta, instead of cavatappi. While cherry tomatoes give the best flavor, you can substitute them with regular whole tomatoes or canned diced tomatoes.