Ingredients
1 pound bowtie pasta
½ cup Buona Cucina oil of your choice, plus more for finishing, you could try Basil, Garlic, Tuscan Herb I could go on and on.
2 boxes cherry tomatoes (around 20-25 ounces)
One 8-ounce block feta
2 cloves garlic, finely chopped
A few pinches red pepper flakes
1 handful fresh basil leaves
Salt and pepper
Directions
Preheat oven to 400°F. Add olive oil to a baking dish and toss with whole cherry tomatoes, salt and pepper until everything is coated.
Add the feta in the middle and top with a splash more of olive oil plus a few cranks of fresh pepper. Bake for 30 min Meanwhile, prepare bowtie pasta according to directions then strain.
After the 30 minutes has passed, crank the heat up to 450 and bake for another 5-10 minutes or until the feta and tomatoes have browned.
Remove the baking dish from the oven and add garlic and red pepper flakes and stir so the residual heat cooks the garlic and releases the flavors from the red pepper flakes.
Toss in the pasta and stir one more time. Finish with fresh basil, another splash of olive oil and season with salt and pepper.
Recipe by Rachel Ray