Tomato-Feta Molten Pasta
You will need:
- ~500g really small tomatoes/"cherry tomatoes"
- A ~200g package of feta cheese
- A copious amount of garlic
- 250gs pasta
- Salt, pepper, basil, olive oil; other herbs if you want, like oregano.
- Some small container for the oven
Start off by washing the tomatoes and draining the feta cheese of its water. Yeet all of the tomatoes into the container; if you got the right size, they should loosely cover the entire floor like this without stacking (much). Season with olive oil, pepper and salt; other herbs and spices are welcome, like oregano and basil. Chop up some garlic and spread it all over. Put the entire block of feta cheese on top in the middle. Season lightly again so the feta also gets some! Now, pre-heat the oven to about 230°C before putting the prepared container in if you're that kind of person, or just put it in the oven directly at that temperature if you don't care for pre-heating.
Now wait. When the little oven guys have been baking for about half their allotted time (it will take around 25 minutes total, it's ready when the feta has gained nice and golden brown rims), put up some saltwater for the noodles and cook them until they're nice and soft. Finally, they should finish at around the same time; drain the pasta, take out the container from the oven (caution: hot!), and mix the ingredients in the container together. Don't be afraid to smash the cheese and tomatoes and grind them all a bit together; it's gonna be like sauce!
Serve the tasty molten mix over the pasta and garnish with fresh basil leaves if you feel fancy. Voilà!