If you’re not going to eat this all at once, keep the cooked pasta and sauce separate until just before reheating.

Equipment Needed

Roasting pan, knife and chopping board, potato masher, big pot and lid, pasta strainer, large spoon, oven mitts


Place the feta block in the centre of a large roasting pan, then dump in the cherry tomatoes. Drizzle the tomatoes and cheese with the avocado oil. Next sprinkle on the chili flakes, dried oregano, and salt and pepper to taste. Slice the garlic cloves into chunky pieces and distribute them on top of the tomatoes.

Stir the tomatoes thoroughly with a spoon, then transfer the roasting pan into a preheated 425° oven for 40 minutes.

After 40 minutes the feta should be browned on top and the tomatoes should be soft and slightly charred. Remove from oven and mash feta and tomatoes until smooth with a potato masher. 

Boil rotini according to package instructions, then strain and add to the mashed tomato and feta sauce. Stir well and serve immediately.