Already sweet cherry tomatoes, intensified by roasting, are tossed with fresh basil and tangy feta cheese in this wonderful summer pasta dish.
1. Preheat oven to 400°F. Place tomatoes in a baking dish and toss in olive oil, salt and pepper. Bake for 10 to 15 minutes or until tomatoes just start to pop.
2. Meanwhile, boil a large pot of salted water and cook pasta for 5-7 minutes or until al dente. Drain and toss with roasted tomatoes, their juices, basil, and feta, drizzling with more olive oil if needed. Serve warm or at room temperature.