Roasted feta, tomatoes, and autumn herbs blend for a creamy, comforting meal ideal for cooler nights.
# What You'll Need:
→ Pasta
01 - 12 ounces short pasta such as penne, fusilli, or rigatoni
→ Vegetables and Cheese
02 - 2 pints cherry or grape tomatoes
03 - 1 block (7 ounces) feta cheese
04 - 3 cloves garlic, peeled and smashed
05 - 2 tablespoons extra-virgin olive oil
→ Fall Herbs
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 tablespoon fresh sage, finely chopped
08 - 1 tablespoon fresh thyme leaves
09 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Seasoning and Garnish
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - Zest of 1 lemon
13 - 1/4 cup fresh parsley, chopped
14 - 1/4 cup toasted walnuts or pecans, roughly chopped (optional)
# Steps to Follow:
01 - Preheat oven to 400°F.
02 - In a large baking dish, arrange the cherry tomatoes and smashed garlic cloves. Drizzle with olive oil, then season with salt, black pepper, rosemary, sage, thyme, and red pepper flakes. Toss to coat the tomatoes evenly.
03 - Nestle the block of feta cheese in the center of the baking dish among the tomatoes. Drizzle the cheese with a little additional olive oil.
04 - Roast in the preheated oven for 30 to 35 minutes, or until the tomatoes are bursting and the feta is golden and softened.
05 - While the tomato mixture roasts, cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
06 - Remove the baking dish from the oven. Using a fork or spoon, mash the feta and tomatoes together until creamy and well combined.
07 - Add the cooked pasta to the baking dish and toss to coat thoroughly, incorporating reserved pasta water as needed to achieve a silky sauce.
08 - Stir in the lemon zest and half of the chopped parsley for brightness.
09 - Serve immediately, garnished with remaining parsley, toasted walnuts or pecans if desired, and additional black pepper.
