Creamy Tagliatelle with Roasted Tomato and Feta

1.Preheat your oven to 200°C (390°F).

2.In a large ovenproof pot or Dutch oven, combine the cherry tomatoes, whole garlic cloves, olive oil, oregano, red pepper flakes (if using), salt, and black pepper. Toss to coat evenly.

3.Nestle the crumbled feta cheese in the center of the tomato mixture. Roast uncovered for 25 minutes, until the tomatoes are blistered and the feta is golden at the edges.

4.Meanwhile, bring a large pot of salted water to a boil. Cook the tagliatelle until just al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.

5.Remove the pot with the tomatoes and feta from the oven. Using a fork, mash the roasted garlic and feta into the tomatoes to create a creamy sauce base.

6.Add the cooked tagliatelle and heavy cream to the pot with the tomato-feta mixture. Toss everything together, adding reserved pasta water as needed to achieve a silky, creamy sauce that coats the pasta.

7.Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle over the lemon zest and toss again for brightness.

8.Serve immediately, garnished with fresh basil leaves and an extra drizzle of olive oil if desired.