Ingredients

• 4 C cherry/grape tomatoes
• 8 oz block feta cheese, drained
• 2 T olive oil
• 1 t oregano
• 1/4 t thyme
• 1/4 t red pepper flakes (optional)
• 8 oz orecchiette pasta
• 3 cl garlic
• 1/4 C fresh basil, thin slice
• 6 oz baby spinach
• 1/4 C sundried tomatoes in oil, sliced
• 1 t Balsamic vinegar
• 1/4 C Kalamata olives, halved (optional)
• cooked chicken, pulled (optional)

Instructions

1. Place the block of feta in the center of a greased baking dish, then surround with the garlic, cherry tomatoes and sundried tomatoes in a single layer. Sprinkle with the oil, oregano, thyme, red pepper flakes, and season to taste. Bake at 400 until the tomatoes are blistered and the feta is golden.
2. Cook the pasta until al dente, then add the spinach to wilt. Drain the pasta and spinach, reserving some of the water.
3. Smash the garlic and toss with the tomatoes, feta and basil in the pasta and spinach. Add as much of the reserved pasta water as desired to achieve the desired consistency.
4. Sprinkle with the vinegar, add the options, plate and serve.

Adapted from: ClosetCooking

Contributed by: Debbie