2 pints cherry tomatoes

1/2 cup extra-virgin olive oil

1 block feta cheese (8 ounces)

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon freshly cracked black pepper

2 teaspoons minced garlic

8 ounces uncooked pasta

8 fresh basil leaves

1/4 cup fresh parsley

1 teaspoon red pepper flakes (optional)

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Preheat the oven to 400°F (200°C).
In a baking dish, combine the cherry tomatoes, olive oil, oregano, salt, pepper, and garlic. Mix well to coat the tomatoes evenly.
Place the block of feta cheese in the center of the baking dish, ensuring the tomatoes are surrounding it.
Bake for 25-30 minutes, or until the tomatoes burst and the feta becomes golden and creamy.
While the feta and tomatoes are baking, cook the pasta according to the package directions. Reserve 1/2 cup of pasta cooking water before draining.
Once the feta and tomatoes are done, remove from the oven. Use a spoon or fork to mash the tomatoes and feta together to create a creamy sauce.
Add the cooked pasta to the baking dish and toss everything together. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
Sprinkle fresh basil, parsley, and red pepper flakes (if using) over the pasta and serve immediately.

Feel free to add extra red pepper flakes or jalapeños for a spicy kick.

Use gluten-free pasta for a gluten-free version of the dish.

Fresh basil, parsley, thyme, or rosemary can be used based on personal taste preferences.

Store leftovers in an airtight container for up to 3 days in the refrigerator.