# What You Need:
→ Vegetables & Cheese
01 - 7 oz feta cheese block
02 - 18 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 and freshly ground black pepper, to taste
# Directions:
01 - Set the oven temperature to 400°F (200°C) to prepare for baking.
02 - Place the feta block in the center of a baking dish, surrounding it evenly with halved cherry tomatoes and Kalamata olives.
03 - Drizzle extra-virgin olive oil over the feta and vegetables, then sprinkle minced garlic, dried oregano, crushed red pepper flakes if using, and season with salt and black pepper.
04 - Bake for 25 to 30 minutes until tomatoes burst and the feta turns golden and soft.
05 - Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
06 - Remove the baking dish from the oven and mash the feta and tomatoes together with a fork until creamy.
07 - Add the drained pasta to the baking dish, tossing thoroughly to coat with the sauce. Add reserved pasta water gradually if a smoother consistency is desired.
08 - Top with fresh basil leaves and serve immediately for best flavor and texture.
