INGREDIENTS
1 lb pasta
1 block 7 oz greek feta
1/2 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
1lb cherry tomatoes
4 garlic cloves
black pepper
salt
fresh basil leaves
1/2 teaspoon Herbs de Provence
Pinot Grigio or any other dry white wine of your choice
1/2 cup pasta water
DIRECTIONS
Pour 2 tablespoons of olive oil on the bottom of the baking dish. Place the block of feta on top. Top the cheese with the red pepper flakes. Drizzle more olive oil on top and add a 1/4 cup of white wine. Place the cherry tomatoes around the sides of the cheese. Cut four garlic cloves lengthwise and place around the sides with the tomatoes. Roll both to coat in oil and wine. Season with a pinch of salt, pepper, and Herbs de Provence.
Cook the pasta until it’s al dente. Bake all other ingredients on 400 F for 15 minutes on middle rack. Turn the heat to 440 F, and move the dish to the upper rack. Switch to broil for another 10 minutes.
Break the feta and mix with tomatoes. Add reserved pasta water to the mixture and stir to fully combine little at a time. Top with plenty of torn basil leaves.
