Already sweet cherry tomatoes, intensified by roasting, are tossed with fresh basil and tangy feta cheese in this wonderful summer pasta dish.
Preheat oven to 400 degrees F. Place tomatoes in a baking dish and toss in olive oil, salt and pepper. Bake for 10 to 15 minutes or until tomatoes just start to pop.
Meanwhile, boil a large pot of salted water and cook pasta for 5-7 minutes or until al dente. Drain and toss with roasted tomatoes, their juices, basil, and feta, drizzling with more olive oil if needed. Serve warm or at room temperature.