Tomato Feta Pasta

Boil a substantial container of water with a moderate amount of salt until it reaches a rolling boil. Introduce penne pasta into the boiling water and cook, occasionally stirring the mixture, until it reaches a slightly tender yet still retains some firmness in the center, approximately 11 minutes.

In a separate cooking vessel, heat a moderate amount of olive oil over a medium-high heat setting. Introduce cherry tomatoes into the skillet and add salt according to your personal preference. Cook gently, stirring occasionally, until the tomatoes become soft and release their natural juices, spanning a period of 5 to 10 minutes.

Drain the cooked pasta and immediately combine it with the pan containing tomatoes. Lower the heat to a low setting and mix the pasta thoroughly with the tomato mixture. Introduce crumbled feta cheese into the pan, along with a few leaves of fresh basil, and stir through to combine. Season the dish with salt and pepper according to your taste preferences. Serve hot.