Feta Tomato
- 2 pints cherry tomatoes
- 2 Tablespoons extra virgin olive oil
- 2 cloves fresh garlic, minced
- 2 teaspoons granulated sugar
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 8 ounce block feta cheese
- 10 fresh basil leaves torn
- ¾ pound box rotini pasta cooked per directions on the box
- Preheat the oven to 400°F.
- Place the tomatoes, along with 1 tablespoon of olive oil, garlic, sugar, red pepper flakes, salt, pepper and Italian seasoning into a baking dish (I used an 11"x 7" dish – but it doesn’t matter the size). Stir to combine.
- Make space for the block of cheese in the middle of the dish and place the block of feta in the center of the dish. Pour the remaining olive oil on top of the cheese.
- Bake uncovered for 20 minutes. While it is cooking, make the pasta.
- After the 20 minutes, turn the broiler on your oven on high and broil for 5 minutes until the cheese starts to turn golden brown and the tomatoes char slightly. Remove.
- With a fork, mash the feta and tomatoes until it forms a chunky sauce, I like to keep it a little on the chunkier side but you can mash it as much as you like.
- Add the torn fresh basil and mix it in. Add the cooked pasta and coat it in the sauce.
- Serve immediately.
