Burst Cherry Tomato Pasta: Summer on a Plate!

Ingredients

• 1 pound (450g) dried pasta (spaghetti, linguine, or bucatini)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 pint (570g) cherry tomatoes, halved
• 1/4 cup (60ml) dry white wine (optional)
• 1/4 cup (60ml) pasta water, reserved
• Salt and freshly ground black pepper to taste
• Red pepper flakes (optional)
• 4 ounces (115g) feta cheese, crumbled
• 2 tablespoons olive oil (for whipped feta)
• 1 tablespoon milk (or cream)
• 1 teaspoon lemon juice
• 1 cup (packed) fresh basil leaves
• 1/2 cup (120ml) olive oil (for basil oil)
• 1 clove garlic, optional (for basil oil)
• Fresh basil leaves, torn (for garnish)
• Grated Parmesan cheese (optional, for garnish)