Directions

1. 1

   Preheat your oven to 200°C (180°C fan/gas mark 6). Place the block of feta cheese in the center of a large baking dish.

2. 2

   Scatter the cherry tomatoes around the feta, then add the black olives if using. Add the unpeeled garlic cloves to the dish.

3. 3

   Drizzle the olive oil over all the ingredients in the dish. Season generously with salt and black pepper.

4. 4

   Transfer the baking dish to the oven and bake for 30 minutes, until the tomatoes are bursting and blistered on the surface and the edges of the feta have turned golden brown.

5. 5

   While the feta and tomatoes are baking, fill a large pot with hot water and bring it to a rolling boil. Add salt to the water, then add the pasta and cook according to the package instructions, stirring occasionally. Once cooked, drain the pasta while reserving about 1 cup of the pasta cooking water.

6. 6

   Remove the baking dish from the oven. Squeeze the softened garlic cloves out of their skins and into the dish, then use a spoon to gently mash and mix the garlic with the roasted tomatoes.

7. 7

   If your baking dish is large enough, carefully add the drained pasta and a splash of the reserved pasta water to the dish. Gently mix and stir until the feta breaks down and creates a creamy sauce coating the pasta. Add more pasta water if needed to achieve the desired consistency. If the baking dish is too small for all the ingredients, combine everything in the large pot instead.

8. 8

   Season the finished pasta with additional black pepper to taste, then divide among serving bowls. Scatter fresh basil leaves over each portion and serve immediately.