Baked feta pasta with caramelized shallots and garlic

Preheat the oven to 425F. Oil a roasting pan lightly, toss in the tomatoes, set the block of feta in the middle.

Season with Italian seasoning and hot pepper flakes, salt only the tomatoes, and drizzle a little oil on the feta.

Roast at about 425 for 20 to 25 minutes; garlic and shallots are cooked separately because that is not long enough for them to soften.

Put a few tablespoons of olive oil in a cold, big shallow dutch oven; add the cut shallots and whole garlic cloves and cook low and slow until soft and caramelized, about half an hour.

Salt the boiling water lightly (the water will be blended with the salty feta) and cook the spaghetti, without oil in the water.

Add white wine to the shallots and garlic and reduce by half.

Blend the feta with some starchy pasta cooking water until creamy; set aside.

Add the roasted tomatoes and their pan juices to the shallots and let them bubble a few minutes; roughly chop parsley and basil.

Add the pasta, about a minute short of done, straight from the boiling water; pour in the feta sauce.

Finish with parm and black pepper, let it cook together about 30 seconds more, then plate.