I just made this: It is delicious, and very easy. I hear that it was a big hit on Tik-Tok last year, and I can see why. Apparently it was “invented” in Finland or Sweden, and caused the stores to be sold out of Feta! By the way, be sure to use a sheep’s milk full-fat Feta – not cow’s milk cheese. I bought mine at Costco. Or you can substitute Chevre (soft goat cheese) or Brie. The rough ingredients, and method:
In a large open casserole dish, put an 8-ounce (or so) chunk of the Feta cheese. (I used a 1/2 sheet tray, which was really too large, but it worked.) Surround the cheese with about 1 pound of cherry tomatoes (or about 2 pints). Add four or five cloves of garlic, peeled and sliced in half. Sprinkle with some red pepper flakes and freshly ground black pepper, to your taste. You probably won’t need salt, because the cheese is salty. Pour about 1/2 cup of olive oil over all, making sure that everything is coated.
Bake in a 400 degree oven for 30-40 minutes. In the meantime, slice some fresh basil, and put water on to boil your pasta (1/2 pound). During the last 10 minutes of the baking time you will cook your pasta. I used Cavatappi, but whatever you have.
Take the cheese/tomato mixture out of the oven and mush together. Add your pasta and some pasta water, if needed (I used about 1/3 cup). Stir, stir, stir, until the ingredients create a creamy sauce. Mix in your fresh basil.
Here is J. Kenji López-Alt making his version: