Ingredients
I cup Ripe cherry tomatoes
Yellow onion or scallion (optional)
8 garlic cloves
Block of feta cheese
Crimini mushrooms or any you like (feel free to mix and match)
Pasta (I like fettuccine, but use whatever you like!)
¼ cup extra virgin olive oil (with some extra)
1 teaspoon dried oregano
Big handful of fresh basil leaves
Salt and pepper to taste
Instructions
Preheat the oven to 400°F
Add cherry tomatoes, mushrooms, onions (optional), and garlic cloves whole to an oven dish.
Season with salt and pepper along with oregano and pour over the olive oil. Give it a little massage with your hands so all the ingredients are nicely coated
Place the block of feta cheese in the middle of the dish and place all the tomatoes around it. Add a sprinkle more of oregano and a drizzle of olive oil to the feta before placing into the oven.
Bake for 25 - 30 minutes until the tomatoes have blistered and feta cheese has softened
When tomatoes have 10 minutes left on the cooking time, start to cook the pasta in heavily salted water. As always, don’t forget to save some pasta water on the side.
Give it all a mix together breaking up the feta cheese. It will become a nice and creamy sauce-like consistency
Add the cooked pasta straight from the pot into the dish along with the basil leaves. I like to leave mine whole but you can also break them up with your fingers.
Mix together, and if needed, add a splash of the pasta water to help it come together.
Bon appetite! Enjoy your creamy, salty & sweet pasta!
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