Roasted Cherry Tomato & Baked Feta Pasta with Basil and Chilli

⏱ 45 min · Serves 4

The viral one-tray wonder, done properly: cherry tomatoes blister down to a jammy sweetness while a whole block of feta turns molten and creamy in the middle. Crush it all together with hot pasta and a splash of starchy water and you have a glossy, tangy sauce in one tray. Barely any chopping, big flavour.

Per serving: 625 kcal · 21.0g protein · 70.0g carbs · 28.0g fat

Ingredients

• 600g cherry tomatoes
• 200g block feta
• 4 tbsp olive oil
• 4 garlic cloves, lightly crushed and peeled
• 1 tsp dried oregano
• 1/2 tsp chilli flakes (or to taste)
• 1/2 tsp flaky salt
• Black pepper
• 350g rigatoni or penne
• 1 tbsp red wine vinegar or a squeeze of lemon
• 25g fresh basil leaves
• 30g Parmesan, grated (optional, to serve)

Method

1. Heat the oven to 200C fan / 220C conventional (425F).
2. Tip the cherry tomatoes into a medium baking dish with the garlic cloves, 3 tbsp olive oil, oregano, chilli flakes, salt and plenty of pepper. Toss to coat.
3. Push the tomatoes to the edges and sit the block of feta in the middle. Drizzle the remaining 1 tbsp oil over the feta.
4. Bake for 30-35 minutes, until the tomatoes have burst and caramelised at the edges and the feta is soft and golden in patches.
5. Meanwhile, bring a large pan of well-salted water to the boil and cook the pasta until al dente, about 10-11 minutes. Scoop out a mugful of pasta water before draining.
6. Mash the hot feta into the tomatoes with a fork, squashing the garlic cloves too, until you have a rough pink-orange sauce. Stir in the vinegar.
7. Add the drained pasta plus 100ml pasta water and toss hard until every piece is coated and glossy, loosening with more water if needed.
8. Tear in most of the basil, taste and adjust for salt, pepper and chilli. Serve topped with the remaining basil and Parmesan if using.