BAKED FETA PASTA

Makes: 4 servings

4 cloves garlic

2 pints cherry or grape tomatoes (20 ounces or about 4 cups)

cups plus 1 tablespoon olive oil, divided

teaspoon kosher salt, plus more for the pasta water

teaspoon red pepper flakes, plus more for serving 1 (8-ounce) block feta cheese

1 teaspoon honey

1 small lemon

cup packed fresh basil leaves

12 ounces dried short pasta, such as cavatappi or fusilli

1. Arrange a rack in the middle of the oven and heat the oven to 425 degrees.

2. Smash and peel 4 garlic cloves and place in a 9-by-13inch baking dish. Add 2 pints cherry or grape tomatoes. Drizzle with cup of the olive oil, season with teaspoon kosher salt and teaspoon red pepper flakes, and gently shake the dish to coat the tomatoes in oil.

3. Place 1 (8-ounce) block feta cheese in the center of the baking dish, pushing the tomatoes aside as needed to make room. Drizzle the feta and tomatoes with the remaining 1 tablespoon olive oil and 1 teaspoon honey.

4. Bake until feta is golden brown in spots and the tomatoes have burst, 35 to 40 minutes. Meanwhile, bring a large pot of generously salted water to a boil.

5. Add 12 ounces dried short pasta to the boiling water and cook according to package instructions until al dente. Reserve cup of the pasta cooking water. Drain the pasta.

6. Finely grate zest of 1 small lemon until you have 1 teaspoon; reserve lemon for another use. Tear packed cup fresh basil leaves, if large; otherwise leave them whole.

7. Add the pasta and lemon zest to the tomatoes and feta and toss well to combine, breaking up the feta and smashing the roasted garlic in the process to coat the pasta in a creamy sauce. Add the reserved pasta water 1 tablespoon at a time, if needed, to loosen and smooth out the sauce. Sprinkle with the basil and toss gently to combine.

Serve garnished with more red pepper flakes if desired.