# What You Need:
→ Vegetables & Cheese
01 - 7 oz feta cheese block
02 - 17.6 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 Make It:
01 - Set the oven temperature to 400°F (200°C).
02 - Position the feta block in the center of a baking dish and arrange cherry tomatoes and olives around it.
03 - Drizzle olive oil over the ingredients, then sprinkle with minced garlic, dried oregano, crushed red pepper flakes if desired, and season with salt and pepper.
04 - Bake for 25 to 30 minutes until tomatoes burst and the feta is golden and softened.
05 - While baking, cook 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 from oven and use a fork to mash feta and tomatoes together, forming a creamy sauce.
07 - Add the drained pasta to the baking dish and toss to coat. Add reserved pasta water incrementally to achieve a smooth sauce if needed.
08 - Finish with fresh basil leaves and serve immediately.
