3 - 4 serving(s)

Prep Time: 5 mins

Total Time: 45 minutes

Calories per Servings: 941

Get started by preheating your oven to 400°.

While it’s heating up, add the tomatoes, your seasoning, and herbs to a medium (2-qt.) baking dish, or any 13" x 9" baking dish is perfect.

Measure out 1/2 c. olive oil, then scoop out 1 Tbsp. and set aside for drizzling. Pour the remaining olive oil over the tomatoes, season with salt, herbs, and red pepper flakes, and toss to coat.

Place the feta on top of the tomatoes and drizzle with 1 Tbsp of olive oil. Scatter some thyme sprigs over the top. ( Don't include the stems)

After your oven preheats to 400°, transfer the baking dish to the oven and bake until the feta is golden, the tomatoes have burst, and their juices are bubbling away. (Don’t expect the feta to melt— it will soften and get creamy.) This will take 40 to 45 minutes.

Next, boil the pasta in a large pot of boiling salted water until al dente. Just before draining, scoop out 1/2 cup pasta water and set aside.

Now add the pasta and reserved pasta liquid to the baking dish. Toss everything together. And that’s it—no further cooking required.