We had to try the dish that caused a feta shortage in Finland. The original recipe is slightly adapted here.
- 1 pound / 450 grams pasta of choice (I used gemelli)
- 1 block (7 ounces / 200 grams) greek feta cheese
- 1/2 cup olive oil
- 1 – 2 Tablespoons Calabrian Chile paste (or 1/2 – 1 teaspoon crushed red pepper flakes)
- 500 grams cherry tomatoes
- 4 garlic cloves, split
- Freshly ground black pepper
- Kosher salt
- Bunch of fresh basil leaves
- Position a rack in the middle of the oven and preheat to 400 degrees.
- Combine the tomatoes, garlic, chile paste (or red pepper flakes) and 1/4 cup of the olive oil in a baking dish, sprinkle with some salt, and toss to coat. Place the feta cheese in the center of the tomatoes and garlic and top with the remaining olive oil, and sprinkle the entire dish a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
- Immediately return the pasta to the top and pour the contents of the baking dish in. Add reserved pasta water as necessary to make the sauce come together. Taste and season with additional salt and pepper, if desired. Right before serving, add in plenty of torn basil leaves.