Roasted Cherry Tomato and Whole Feta Penne

What you need

• 600 g (1 1/3 lb) cherry tomatoes
• 60 ml (1/4 cup) extra virgin olive oil
• 3 cloves garlic, lightly smashed and peeled
• 1/4 tsp red pepper flakes
• 1/2 tsp fine salt, plus more for the pasta water
• 1/4 tsp black pepper, freshly ground
• 200 g (7 oz) feta, one block, drained
• 300 g (10 oz) penne, or rigatoni
• 1 handful basil leaves, torn

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Put the tomatoes and garlic in a baking dish about 20 x 30 cm (8 x 12 in). Add the olive oil, salt, black pepper and half the pepper flakes and toss to coat.

3. 3

   Push the tomatoes aside to make room in the centre and set the feta there. Turn it once in the oil and sprinkle the rest of the pepper flakes over it.

4. 4

   Roast until the tomatoes have split and slumped and the feta is soft and lightly coloured at the edges, 30-35 min.

5. 5

   About 15 min before the dish is ready, cook the penne in a large pot of well-salted boiling water until just al dente.

6. 6

   Scoop out a mug of the pasta water, then drain the penne.

7. 7

   Take the dish out of the oven and mash the feta, garlic and tomatoes together with a fork into a loose, creamy sauce.

8. 8

   Add the penne and toss, loosening with a few spoonfuls of pasta water until the sauce clings to every piece.

9. 9

   Taste for salt, scatter over the basil and serve hot.

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