Ingredients:

  • 2 pints (approx. 600g) cherry tomatoes
  • 1 block (200g) Greek Feta cheese
  • 1/2 cup (120ml) extra virgin olive oil
  • 4 cloves fresh garlic, peeled and smashed
  • 1/2 tsp red pepper flakes
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 lb (500g) dried pasta such as Cavatappi, Rotini, or Penne
  • 2 cups (60g) fresh baby spinach
  • 1/2 cup (120ml) reserved starchy pasta water
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 1 tsp fresh lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 9x13 inch baking dish, combine the cherry tomatoes, smashed garlic, and olive oil. Season with salt, pepper, and red pepper flakes.
  2. Place the block of feta in the center of the dish, flipping it once to coat it in the oil. Bake for 30–35 minutes until the tomatoes have burst and the feta is soft and slightly golden.
  3. While the sauce roasts, cook the pasta in a large pot of salted water until al dente. Reserve 1 cup of starchy pasta water before draining.
  4. Remove the baking dish from the oven and immediately add the baby spinach on top of the hot tomatoes.
  5. Use a spoon to mash the feta and tomatoes together, stirring vigorously to emulsify the oil and juices into a creamy sauce.
  6. Fold the cooked pasta into the sauce. Gradually add reserved pasta water until the sauce reaches your desired silkiness. Garnish with fresh basil and lemon zest before serving.