Baked Feta Pasta
Ingredients
- 2 pints (20 ounces) cherry tomatoes
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 8-ounce block feta cheese, drained (see Cook’s Note)
- 10 ounces mezze rigatoni
- 1 clove garlic, finely grated
- Pinch crushed red pepper flakes, optional
- 1/4 cup fresh basil leaves, thinly sliced
- Flaky sea salt, for serving
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