1/3cupextra virgin olive oildepending on how many tomatoes used 1 block GREEK feta cheese
Kosher Saltto taste
Ground Black Pepperto taste
12ouncesmedium length pastaRigatoni
Fresh basil for garnish
Instructions
Preheat the oven to 400 degrees
Rinse tomatoes and put in baking dish.
Add half of the oil and season with salt and pepper.
Give the tomatoes a good toss so its all well coated.
Add the block of feta to the center.
Drizzle the remaining oil over top and season with kosher salt and a generous amount of fresh black pepper.
Bake uncovered for 35-40 mins until the tomatoes skin have burst.
While baking, boil pasta according to package.
Reserve a small bit of the pasta water if using a non Greek feta cheese.
Once the tomatoes and feta have cooked, remove from oven, use a fork and smash the tomatoes and feta.
Use a wooden spoon to stir the mixture together inside the baking dish.
Add pasta and toss to coat.
Add additional salt and pepper if desired. Serve immediately.
Notes
The photos show an 8 by 8 dish which was perfect for 1 to 1.5 pints of tomatoes.GREEK Feta cheese has a creamier texture than an American brand Feta cheese. I had to get the cheese from Whole Foods. My block of cheese was also in a brine. It did not alter the taste of the cheese nor the sauce and it was perfectly creamy.If GREEK feta cheese is not available in your area, you may use a regular feta and add in a little of the pasta water and ricotta cheese for additional creaminess. Using a crumbly non smooth feta will change the texture of this dish.