Tomato and Feta Pasta

2 pints (20oz.) cherry or grape tomatoes, halved
4 cloves of garlic, halved lengthwise
1 (8oz.) block of feta cheese
1/2 cup olive oil, divided
1 tablespoon Greek Bread Dipping Blend, divided
16oz. dried rigatoni, ziti or penne
Fresh Basil (optional)


Adjust oven rack to middle position and preheat oven to 400 degrees.

Halve the tomatoes and garlic.  Place in a large bowl, add 1/4 cup of oil and 1/2 tablespoon of Greek Bread Dipping Blend, stir to coat. 

Pour mixture from bowl into a 9x13 inch metal baking pan. Place block of Feta cheese in the center of the tomatoes. Top cheese with remaining oil and sprinkle remaining Greek Bread Dipping Blend over the entire dish. Bake for 40 minutes, until garlic and tomatoes soften. 

Meanwhile, bring 4 quarts of water to a boil, add 1 tablespoon of salt and pasta. Cook pasta according to package directions. Reserve 1 cup of pasta water, set aside and drain pasta.

 Remove tomato and Feta from oven and mash with a fork. Place the pasta into a large bowl and add tomato, feta mixture to the pasta and combine. Add pasta water and mix well, this will form a cheese sauce. Top with basil and serve.