Directions

1. Preheat the oven to 180°C using the top and bottom element mode.
2. Place tomatoes and garlic into a 30cm x 20cm ceramic baking dish then drizzle with 3 tbsp of oil.
3. Sprinkle with Black Lime Pepper, Black Lime Chilli and Italian herbs then stir it all together.
4. Place the whole block of feta into the middle of the dish, pushing some of the tomatoes aside so the feta rests flat on the base of the dish. Drizzle the rest of the oil all over the feta.
5. Put the dish in the oven on the middle shelf and bake for 30 minutes until the tomato skins are blistering and splitting.
6. Halfway into cooking, boil the pasta in a large pot of boiling water. Once the pasta is tender then drain, rinse under hot water, then drain again.
7. Take the dish out of the oven then tear the tomatoes with 2 forks before mixing them together with the feta to create a thick sauce. Be careful not to pierce or crush the tomatoes, very hot liquid will squirt out.
8. Add the pasta to the dish and stir it through evenly.
9. Add milk (of choice) to loosen and thin out the sauce if you desire.
10. Serve pasta in bowls and garnish with basil.