Baked Feta Pasta

Preheat the oven to 200 °C (convection).

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Meanwhile, wash the cherry tomatoes and put them in a baking dish.

• 400 g Cherry tomatoes

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Meanwhile, peel the garlic cloves, lightly crush them with the flat of a knife and tuck them between the tomatoes.

• 2 Garlic cloves

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Meanwhile, place the whole block of feta in the middle of the dish.

• 200 g Feta

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Meanwhile, drizzle everything with olive oil and season with pepper. Only salt the tomatoes lightly. The feta is already salty.

• 3 tbsp Olive oil
• Salt
• Pepper

Put the dish in the hot oven and bake for about 30 minutes until the tomatoes burst and the feta is soft and golden.

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While the feta bakes, after about 12 minutes, bring 1.2 l water to a boil in a large pot over high heat and season it with 2 tsp salt.

• 1200 ml Water
• Salt

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While the feta keeps baking, add the spaghetti to the rapidly boiling water and cook for about 8 minutes (1 minute less than it says on the package).

• 200 g Spaghetti

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Meanwhile, pick the basil leaves off the stems.

• ½ bunch Basil

Scoop out about 100 ml pasta water and set it aside.

Drain the spaghetti in a colander and let it drain.

Take the dish out of the oven. Mash the feta, tomatoes and garlic with a fork and stir them into a creamy sauce.

Add the spaghetti to the dish with a splash of pasta water and fold it in until the sauce clings to the pasta.

Season to taste with salt and pepper.

• Salt
• Pepper

Divide between plates and sprinkle with the basil.