Baked Feta Pasta

Preheat oven to 200°C (400°F).

Pour some olive oil on the bottom of a baking dish. Place the whole feta block in the center.

Chop the red chili pepper and add it on top of the feta cheese. Arrange the cherry tomatoes around the feta block, ensuring they are coated in the oil.

Grind some black pepper over the feta and tomatoes. Season with a pinch of salt.

If using, cut the garlic cloves in half lengthwise, toss them in olive oil, and add them to the baking dish with the tomatoes.

Bake in the middle rack of the preheated oven for 15 minutes.

Turn the oven heat up to 225°C (440°F). Move the baking dish to the upper rack and use the grilling (broil) mode for another 10 minutes.

While the feta is baking, cook the Italian durum wheat pasta in a pot of boiling salted water according to package instructions until al dente.

Once baked, carefully remove the baking dish from the oven. Break up the feta cheese slightly and mix it with the burst cherry tomatoes to create a sauce.

Drain the cooked pasta and add it directly to the baking dish with the feta and tomato sauce. Add plenty of fresh basil leaves.

Toss everything together until the pasta is well coated with the sauce. Serve immediately.