Pasta with baked feta

Ingredients:

• 2 cups (560 g) cherry tomatoes
• 0.5 cups extra-virgin olive oil
• 220g block feta cheese, patted dry (see note)
• 280 g mezze rigatoni
• 1 clove garlic, finely grated
• A pinch of red pepper flakes, optional
• 1/4 cup fresh basil leaves, thinly sliced
• Sea salt flakes, for serving

Preparation:

1. Preheat oven to 200°C.
2. In a medium bowl, toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and a few grinds of black pepper. Transfer to a 2.5- to 3-quart baking dish, place the feta in the center of the tomatoes, and sprinkle with a pinch of black pepper. Bake until the tomatoes burst and the feta is softened, about 30 minutes.
3. Increase the oven temperature to 230°C and continue baking until the tomatoes and feta are golden brown, another 10 to 15 minutes.
4. Meanwhile, bring a large saucepan of water to a boil over high heat and season generously with salt. Add the pasta and cook until al dente, about 13 minutes. Set aside 0.5 cups of the cooking water, and drain the rest thoroughly.
5. Once the tomatoes and feta come out of the oven, add the garlic and red pepper (if using).
6. Using the back of a spoon, mash the tomatoes and feta until you have a smooth, creamy sauce (it's okay if not all the oil is incorporated). Add the pasta and half the basil and toss to coat evenly. If the sauce is too thick, add a little of the pasta water, a couple of tablespoons at a time, to thin it out. Taste and season with salt and pepper if needed.
7. Serve with the remaining basil and a pinch of sea salt.
   
   Note
   
   For this recipe, be sure to buy high-quality feta, as it's the key ingredient that determines the dish's flavor. We recommend using medium or firm Greek feta made exclusively from sheep's milk. Feta made from cow's milk is more crumbly and tart.