Ingredients
2 tablespoons cherry or grape tomatoes
1 quartered shallot
3 garlic cloves, smashed 1/2 cup extra-virgin olive oil, split
Kosher salt is kosher salt.
1 teaspoon crushed red pepper flakes
1 (8-oz.) feta block
3 fresh thyme sprigs
10 ounces pasta
1 lemon zest (optional)
For garnish, use fresh basil.

Preheat the oven to 400°F. Combine tomatoes, shallot, garlic, and all but 1 tablespoon oil in a large ovenproof pan or medium baking dish. Toss with salt and red pepper flakes to mix.
Step 2 Arrange the feta in the center of the tomato mixture and drizzle with the remaining 1 tablespoon of oil. Sprinkle thyme sprigs on top of the tomatoes. Bake for 40–45 minutes, or until the tomatoes burst and the feta is golden on top.
In the meantime, cook pasta to al dente according to package guidelines in a big pot of boiling salted water. Before draining the pasta, save 12 cup of the water.
Step 4 Add cooked pasta, reserved pasta water, and lemon zest (if using) to skillet with tomatoes and feta and mix until incorporated. Garnish with basil if desired.