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Delicious cherry tomatoes and feta baked to perfection with rigatoni. A quick and tasty pasta dish from a memorable beach trip!
Ingredients
- 2 pints (20 ounces) cherry tomatoes
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8-ounce block of feta cheese, drained (see notes)
- 10 ounces mezze rigatoni
- 1 clove garlic, finely grated
- Pinch of crushed red pepper flakes, optional
- 1/4 cup fresh basil leaves, thinly sliced
- Flaky sea salt for serving
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