Ingredients:

  • 7 oz feta cheese
  • 2 pints cherry tomatoes
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz pasta
  • 2 cups fresh baby spinach
  • 1/4 cup fresh basil leaves, torn
  • 1/2 cup reserved pasta water

Instructions:

  1. Preheat oven to 400°F (200°C). Place the block of feta in the center of a 9x13 inch baking dish.
  2. Scatter cherry tomatoes around the feta. Drizzle with olive oil and stir in minced garlic, oregano, red pepper flakes, salt, and pepper until tomatoes are well-coated.
  3. Bake for 20 minutes until tomatoes burst and feta softens and browns slightly.
  4. While roasting, boil a large pot of salted water and cook pasta until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  5. Remove baking dish from oven. Mash the softened feta and burst tomatoes together with a fork or spoon until a smooth, velvety sauce forms.
  6. Fold in the cooked pasta, baby spinach, and fresh basil. Stir in reserved pasta water as needed to reach a silky consistency.