- 8 oz. cavatappi
- 2 pints cherry tomatoes
- 8 oz block of feta cheese
- 1/2 cup EVOO
- 1/4 t salt, pepper
- 2 garlic cloves, minced
- 1/4 cup fresh chopped basil
- Preheat oven to 400F. Place tomatoes in casserole dish, pour olive oil on top, season with salt, pepper, and any dried herbs of choice and toss.
- Place feta block in middle; flip a few times to coat. Bake for 35 mins until tomatoes burst and cheese browns/partially melts.
- Cook pasta, reserving 1/2 cup pasta water.
- Add garlic and basil to cooked tomatoes; toss all to combine. Add cooked pasta, toss again, add extra basil for garnish.