Ingredients:
2 pints (20 ounces) cherry tomatoes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta cheese, drained (see Cook’s Note)
10 ounces mezze rigatoni
1 clove garlic, finely grated
Pinch crushed red pepper flakes, optional
1/4 cup fresh basil leaves, thinly sliced
Flaky sea salt, for serving
Directions
Preheat the oven to 400 degrees F.
In a medium bowl, mix the cherry tomatoes and olive oil with 1/4 teaspoon salt and a few black peppercorns until blended. Place in a 2 1/2 to 3 quart casserole dish, place the feta cheese in the center of the tomatoes and season with a pinch of black pepper. Bake until tomatoes are puffed and feta is tender, about 30 minutes. Increase the heat to 450 degrees F and continue cooking for another 10 to 15 minutes, until the tomatoes and feta are golden brown.
READ HERE VEG RECIPE
Meanwhile and bring a large pot of salted water to a boil over high heat. Add the pasta and cook until , about 13 minutes. Collect ½ cup of the cooking water, then drain the pasta well.
Once the tomatoes and feta cheese are out of the oven, add the garlic and chili flakes (if used). Use back of a spoon to work the tomatoes and feta into a smooth, creamy sauce (a little oil is okay if it's not fully integrated). Add the pasta and half the basil and mix until evenly coated. If the sauce is too thick, add a little pasta water a few tablespoons at a time. Season and season with salt and pepper. Serve sprinkled with remaining basil and a pinch of sea salt.
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