This is the easiest recipe! A viral recipe adapted to pair with our Sangiovese. When you have a night that you just need dinner done, use this recipe. It comes out so decadent. Pick your favorite pasta, we used fettuccine, and enjoy. The tanginess of the feta lends a nice pairing to the spiciness of the Sangiovese, and of course, it doesn’t get any better than tomato and garlic with any good Italian wine.

2 pints cherry tomatoes 4-6 cloves garlic, halved lengthwise
1/2  yellow onion, chopped
1/4 tsp. each, dried basil, oregano, thyme
1/2 cup olive oil
1 block (7 or 8 ounce) Greek Feta cheese
Salt and pepper, to taste
12 ounces favorite dried Pasta
Fresh basil, to garnish

Position a rack in the middle of the oven and preheat to 400 degrees.
In a 9-by-13-inch baking dish, combine tomatoes, garlic, onion, dried seasonings and 1/4 cup olive oil. Sprinkle in salt and pepper, to taste, (remember feta is a saltier cheese) and toss to coat. Place the feta cheese in the center and top with remaining olive oil. Flip the block a couple times to coat with oil and seasonings. Sprinkle a little more pepper, if deisred.

Bake for about 40 minutes, until garlic and onions are softened and tomatoes have burst.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions . Reserve 1/2 cup pasta water and drain the pasta.

Mix together cooked feta and tomatoes, until well combined, then toss in the pasta, adding pasta water as needed. Garnish with fresh basil and serve with Sangiovese.