# Components:
→ Cheese & Dairy
01 - 7 oz feta cheese block
02 - 2 oz finely grated Parmesan cheese
→ 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 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Set oven to 400°F (200°C) to prepare for roasting.
02 - Place feta cheese block centrally in an oven-safe dish. Surround with cherry tomatoes, garlic, and red onion if using.
03 - Drizzle olive oil evenly, then sprinkle dried oregano, red pepper flakes if desired, salt, and freshly ground pepper over all components.
04 - Roast for 25 to 30 minutes until tomatoes burst and feta edges turn golden.
05 - Boil salted water in a large pot and cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
06 - Remove dish from oven and gently mash feta with tomatoes and garlic to create a creamy sauce.
07 - Add hot pasta into the baking dish, toss gently, and incorporate reserved pasta water gradually to achieve a silky consistency.
08 - Plate immediately, topped with grated Parmesan and fresh basil leaves.
