New and Improved Baked Feta Pasta

Preheat the oven to 450 degrees F (235 degrees C).

Add half the olive oil into a 9x12-inch baking pan or dish, and transfer in the garlic. Mix with a spoon to evenly combine.

Add tomatoes and toss to coat. Season with salt and black pepper, and mix briefly with a spatula, then make a space in the center for the feta cheese.

Transfer in the feta; drizzle with balsamic vinegar, and sprinkle on oregano and chili flakes. Drizzle remaining olive oil over feta and the rest of the dish.

Bake in the preheated oven until the edges of the cheese start to brown, and the tomatoes are very soft when crushed with a fork, 30 to 35 minutes.

Meanwhile, bring a large pot of salted water to a boil. About 7 minutes before the baked feta is finished in the oven, add the pasta and boil until tender with a bite, 7 to 9 minutes. Before draining pasta, ladle out 1/2 to 3/4 cup pasta cooking water; set aside. Drain pasta.

Remove baked feta dish from the oven; use a fork to smash and stir feta and tomatoes into a sauce, breaking up the tomato skins as small as possible. Stir in basil, a few tablespoons reserved pasta water, and the hot, drained pasta.

Toss everything thoroughly until pasta is evenly coated with sauce; add a few splashes pasta cooking water as needed to adjust texture. Serve with more fresh basil on top if desired.