Feta and tomato pasta

 Yes.  That one.

We've made it twice now and this version is the one we'll make again, from Delish.

2 pints of cherry or grape tomatoes

1 large shallot, sliced into eights 

4 cloves of garlic, crushed

salt

red pepper flakes

1/2 cup EVOO, divided

8 ounce block of feta

fresh or dried thyme

16 ounces hot cooked pasta

fresh basil to taste

1/2 lemon zested, not optional

1/2 cup reserved pasta water

Toss the tomatoes, shallot, garlic, salt, and red pepper flakes* with almost all of the olive oil

Add the block of feta to the middle and top with the rest of the oil and then sprinkle all around with the thyme

Bake at 400 degrees for 45 minutes of more or until the tomatoes have all burst and the top of the feta is golden brown

Meanwhile, cook the pasta until your desired doneness and reserve some of the pasta water

When the tomatoes and feta are done, add in the pasta, lemon zest, fresh basil and reserved pasta water and stir to combine, breaking up the feta

Top with parmesan cheese if desired **

*Chef was heavy handed on the red pepper flakes and we had some nice heat tonight.  None of the littles said anything about it.  Go heavy if you can handle it.  The spice was a nice touch to the lemon zest kick and richness from the feta.

**Who doesn't want extra cheese?