Ingredients:

8 oz (225 grams) block of feta cheese
2 cups of cherry or grape tomatoes
4 garlic cloves, minced
1/2 cup fresh basil leaves, chopped (reserve some for garnish)
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon sea salt
10 oz (280 grams) pasta of choice (e.g., penne, rigatoni, spaghetti)
Zest and juice from 1/2 a lemon
1/4 cup grated Parmesan cheese (optional)
1/2 cup of reserved pasta water

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C).

Tomato & Feta Preparation: In a baking dish, place the block of feta cheese in the center and surround it with the cherry tomatoes. Drizzle olive oil over the tomatoes and feta. Sprinkle minced garlic, red pepper flakes, black pepper, and sea salt over everything.

Bake: Place the baking dish in the oven and bake for about 25-30 minutes, or until the tomatoes are bursting and the feta has a golden hue.

Cook Pasta: While the feta and tomatoes are baking, cook your pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.

Mix and Mash: Once the feta and tomatoes have baked, remove from the oven. Mash the feta and tomatoes with a fork or spatula, mixing until they form a creamy sauce.

Combine: Add the cooked pasta to the baking dish, along with the fresh basil, lemon zest, lemon juice, and the reserved pasta water. Mix everything thoroughly, ensuring the pasta is well-coated in the feta-tomato sauce.

Serve: Transfer to serving plates, sprinkle with additional fresh basil and optional grated Parmesan cheese. Serve immediately.

Optional Variations:

Add sautéed spinach, olives, or cooked chicken pieces for a more varied dish.
Replace cherry tomatoes with sun-dried tomatoes for a deeper flavor.
For an extra kick, incorporate diced chili peppers or a splash of balsamic vinegar before baking.

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