My thinking was "not" but "begrudgingly curious" I said yes

Baked feta and cherry tomato pasta

3-4 servings
300g cherry or grape tomatoes
1 shallot, quartered
3 cloves garlic, peeled and smashed
1/2 c. extra virgin olive oil, divided
Kosher salt
Crushed red pepper flakes
1 (200g) block feta
3 sprigs thyme
Sprinkling of  oregano
150g pasta
Zest of 1 lemon (optional)

Preheat oven to 400°. In a large ovenproof baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
Place feta into centre of tomato mixture and drizzle top with remaining olive oil. Scatter thyme and oregano over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving.
The predominant flavours of this pasta are feta and tomatoes, it’s practically a two ingredient pasta. If you’re not a huge feta fan, you can definitely use another cheese – baked brie, fresh mozzarella, cream cheese, or ricotta would be good substitutes.


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