Baked Feta Tomato Pasta

Method

1. 1Heat the oven to 200 °C. Put the tomatoes, feta and whole garlic bulb (top sliced off) in a baking dish. Drizzle with oil, season with Italian seasoning, chilli and pepper, and top with thyme.
2. 2Bake for 35 to 40 minutes, until the tomatoes are soft and bursting and the garlic is tender.
3. 3Meanwhile cook the rigatoni in salted water until al dente. Keep some pasta water, then drain.
4. 4Remove the thyme stems, squeeze the garlic from its skins and blend with the tomatoes, feta, baking juices and a splash of pasta water until smooth.
5. 5Pour the sauce back into the dish, add the rigatoni and parmesan and toss, adding pasta water if needed.
6. 6Serve with basil, a pinch of chilli and a drizzle of oil.