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The viral baked feta pasta. You roast a block of feta with cherry tomatoes, garlic and olive oil, then stir it all through the pasta into a creamy pink sauce.
Put the 200 g block of feta in the middle of a baking dish and surround it with the 500 g cherry tomatoes. Pour over the 80 ml olive oil and the red pepper flakes, add a pinch of salt, and roast at 200°C for 30-35 minutes, until the tomatoes burst and the feta is soft and golden at the edges.
Near the end, cook the 400 g penne in well-salted boiling water until al dente, about 10-11 minutes. Scoop out a cup of the pasta water before you drain it.
Stir the grated 12 g garlic through the hot feta and tomatoes so it softens in the residual heat, then mash everything together into a smooth creamy pink sauce.
Fold the drained penne through the sauce, adding a splash of the reserved pasta water until every piece is glossy and coated. Season with the black pepper.
Tear the fresh basil over the top and serve straight away.
