Step 1

Preheat oven to 400˚F. Add tomatoes and asparagus to a 9x13 casserole. Add 1/3 cup olive oil, 2 minced garlic cloves, 1/2 tsp black pepper, and 1/4 tsp salt. Toss to combine. Make a space in the center and place your 8 oz block of feta in the pan. Drizzle the top with 1 Tbsp olive oil and another sprinkle of black pepper. Bake at 400 for 30 minutes until tomatoes start to burst.

Step 2

About halfway through your baking time, bring a pot of salted water to a boil and add pasta. Cook according to package instructions, stirring a few times to keep the pasta from sticking. Drain pasta (reserving some cooking water if you decide to add it later).

Step 3

After 30 minutes, the tomatoes should burst and start to release their juice. Remove from the oven and immediately stir in remaining minced garlic and parsley and toss to combine. Use the back of a large spoon to press the cheese into the olive oil and stir until cheese is well dispersed in the dish.

Step 4

Stir in drained cooked pasta. Add reserved pasta water if desired. Serve warm. Be mindful of those tomatoes (the juicy centers can be very hot if you eat them right away). Add reserved hot pasta water as desired for saucier pasta.