# What You'll Need:
→ Vegetables & Cheese
01 - 7 oz block feta cheese
02 - 18 oz cherry tomatoes, halved
03 - 2 cloves garlic, minced
→ Pasta
04 - 10.5 oz short pasta (penne, fusilli, or rigatoni)
→ Olives & Herbs
05 - 3.5 oz pitted Kalamata olives, halved
06 - 2 tbsp extra-virgin olive oil
07 - 1 tsp dried oregano
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - Fresh basil leaves, to serve
→ Seasoning
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Place the feta block in the center of a baking dish. Surround it with halved cherry tomatoes and Kalamata olives.
03 - Drizzle the olive oil over the feta and vegetables. Sprinkle minced garlic, dried oregano, and crushed red pepper flakes if using. Season with salt and freshly ground black pepper.
04 - Bake for 25 to 30 minutes until the tomatoes burst and the feta becomes golden and soft.
05 - While baking, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
06 - Remove the baking dish from the oven. Use a fork to mash the feta and tomatoes together, blending into a creamy sauce.
07 - Add the drained pasta to the baking dish and toss to combine evenly. Add reserved pasta water gradually if a more silky consistency is desired.
08 - Top with fresh basil leaves and serve immediately.
