Baked Feta Pasta

2 pints cherry tomatoes (1 1/4 pounds)

2 medium shallots, roughly chopped (1/2cup)

4 large garlic cloves, thinly sliced (about 1 1/2 tablespoons)

1 teaspoon chopped fresh oregano

1 teaspoon kosher salt

1/2 teaspoon black pepper, plus more for garnish

1/2 teaspoon crushed red pepper

6 tablespoons olive oil, divided

1 (8-ounce) block Greek feta cheese in brine, drained

1 (1-pound) package uncooked short pasta (such as Fusillotti)

5 tablespoons harissa sauce (such as Mina)

Thinly sliced fresh basil leaves

Preheat oven to 400°F. Toss together tomatoes, shallots, garlic, oregano, salt, black pepper, crushed red pepper, and 4 tablespoons oil in a 13- x 9-inch baking dish. Place feta in center of baking dish, and drizzle feta with remaining 2 tablespoons oil. Bake until tomatoes are blistered and sauce is bubbling, about 35 minutes.

Meanwhile, bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions, 10 to 15 minutes. Reserve 1/2 cup cooking liquid; drain pasta, and set aside.

Remove baking dish from oven. Mash and stir feta with tomatoes and their juices, creating a sauce. Stir in pasta and harissa until well combined. Add reserved cooking water, 2 tablespoons at a time, until desired consistency is reached. Garnish with basil and additional black pepper. Serve immediately.