Roasted Feta and Cherry Tomato Pasta

What you need

• 600 g (1 1/4 lb) cherry tomatoes
• 4 cloves garlic, peeled and halved
• 80 ml (1/3 cup) extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp red pepper flakes
• 200 g (7 oz) feta, one block
• 300 g (11 oz) penne
• 1 handful fresh basil, leaves torn

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   In a 23 x 33 cm (9 x 13 in) baking dish, toss the tomatoes and garlic with most of the olive oil, the salt and the black pepper.

3. 3

   Push the tomatoes aside and set the feta in the middle. Drizzle the remaining olive oil over it and sprinkle with the red pepper flakes.

4. 4

   Roast until the tomato skins split and the feta softens and colours at the edges, 30-35 min.

5. 5

   While the dish roasts, cook the penne in well-salted boiling water until al dente. Keep a mug of the cooking water, then drain.

6. 6

   Mash the feta, tomatoes and garlic together with a fork into a creamy sauce.

7. 7

   Add the penne and toss, loosening with a splash of cooking water if the sauce is too thick.

8. 8

   Scatter with the basil and serve hot.

Imported from quichemygrits.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.