Preheat the oven to 400 degrees and prepare the pasta according to the directions and boil to al dente. Once done, reserve 1/2 cup of pasta water and drain the pasta and rinse with cold water to stop the cooking.
In a 1.5 qt baking casserole, add the cherry tomatoes, garlic, garbanzos beans, kalamata olives, 1 pinch of red pepper flakes, a 1/2 tsp of dried oregano and toss with a bit of ground pepper and EVOO. Make room in the center of the casserole dish for the feta and top with another pinch of red pepper flakes, the remaining oregano and bit of EVOO. Drizzle the white wine over the tomato goodness!
Once the oven reaches 400 degrees, place the Mediterranean Feta mixture in the oven and bake for 30 minutes. At the 30 minute mark, turn the boiler on to get some browning of the feta.
Once browned, remove from the oven and combine together until creamy and delicious. Taste and determine whether you need more salt.
Add the pasta and the fresh basil and toss together. If the pasta looks dry, add some of the scratchy pasta water until creamy and delicious.
Serve warm and with a garnish of fresh basil, enjoy and cheers 🥂!
