Oooooo the viral feta pasta. I was late to the game with this one, but ever since I discovered it last year, it’s been on ratation. It is SO delicious, rich, flavorful, and simple. With tomato season officially here, this is the perfect time to make a batch. Plus, fresh herbs from the garden… chef’s kiss. I love adding additional veggies to my bake like zucchini and mushrooms. But you can keep it simple too!

Ingredients:

1block 8 oz) feta cheese

2 pints cherry or grape tomatoes

3-4 cloves garlic, peeled and minced

1/4 cup olive oil

1/2 tsp crushed red pepper flakes (optional, for a little heat)

Salt and black pepper, to taste

Fresh basil leaves, chopped, for garnish

Freshly grated Parmesan cheese, for serving (optional)

Pasta of choice (I love using spaghetti squash, too!)

Directions:

-Preheat your oven to 400°F (200°C).

-In a large baking dish, add the cherry tomatoes, minced garlic, and drizzle with olive oil. Sprinkle with salt, pepper, and red pepper flakes if desired. Toss to coat.

-Add Feta: Place the block of feta cheese in the center of the dish, nestled among the tomatoes. Drizzle a little extra olive oil over the top of the feta.

-Bake for 30-35 minutes, until the tomatoes have burst and are releasing their juices, and the feta is softened and slightly golden on top.

-Cook Pasta: While the feta and tomatoes are baking, cook your pasta.

-Mix Together: Remove the baking dish from the oven and use a spoon to smash the feta and tomatoes, mixing them together to create a creamy sauce.

-Combine: Add the cooked pasta to the baking dish, tossing until the pasta is evenly coated with the sauce.

-Garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired. Serve warm and enjoy!

-Enjoy!