About this recipe

The viral sensation that took the internet by storm — a block of creamy feta cheese nestled in a sea of cherry tomatoes, roasted until golden and bursting, then tossed with al dente pasta for an effortlessly rich, tangy sauce. Minimal prep, maximum flavor, and endlessly satisfying.

Instructions

1. 1

   Preheat your oven to ![400°F]. Pour the cherry tomatoes into a baking dish. Drizzle with about half the extra-virgin olive oil, scatter the sliced garlic over the top, and season with the red pepper flakes, oregano, black pepper, and kosher salt. Toss everything together to coat.

2. 2

   Nestle the whole block of feta cheese in the center of the cherry tomatoes. Drizzle the remaining extra-virgin olive oil directly over the feta cheese. Transfer the dish to the oven and bake for 35–40 minutes, until the cherry tomatoes have burst and are jammy and the feta cheese is soft, golden on top, and slightly puffed.

3. 3

   While the feta cheese bakes, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about ½ cup of pasta cooking water. Drain the pasta and set aside.

4. 4

   Remove the baking dish from the oven. Use a fork or wooden spoon to smash the feta cheese and burst any remaining cherry tomatoes, stirring everything together into a creamy, chunky sauce. If using, stir in the fresh minced garlic now for an extra punch of flavor.

5. 5

   Add the drained pasta directly to the baking dish and toss well to coat every piece in the feta cheese-cherry tomatoes sauce. If the sauce feels too thick, splash in a little of the reserved pasta water and toss again until silky. Taste and adjust kosher salt and black pepper as needed.

6. 6

   Scatter torn fresh basil leaves over the top and serve immediately straight from the baking dish.