kosher salt and freshly ground black pepper - to taste
2 cloves garlic minced
4 cups baby spinach
10 oz. pasta - any shape
Directions
Preheat oven to 400 degrees.
In a 8x10 baking dish, add the cherry tomatoes, olive oil and salt and pepper. Stir well.
Add the feta cheese block to the dish, nestling it in between the tomatoes. Add a little extra drizzle of olive oil to the cheese and some salt and pepper. Bake for 30 minutes.
Remove the baking dish from the oven and add the minced garlic. Place the dish back in the oven and turn the oven to broil.
Broil for a few minutes or until the tomatoes brown sligthly. Watch carefully to avoid burning!
Remove the dish and stir the tomatoes and cheese, breaking the feta block apart and stirring it around with a spatula. Then add the spinach leaves and stir until wilted.
Meanwhile, boil the pasta in some salty water until al dente. You want a slight bite to the pasta. Reserve a bit of the pasta water and then strain the pasta.
Immediately add the pasta to the baking dish and stir to combine. Add a little bit of pasta water if needed for extra creaminess. Check seasonings.
Serve pasta with any protein of your choice, or a side salad.