Mix the olive oil, crushed garlic, and oregano in a cup.
In a large oven proof dish, spread the whole baby tomatoes, chopped onion and whole pieces of KEFALOS Greek style feta in a single layer and drizzle with the olive oil mix.
Bake for approximately 20 minutes, until the baby tomatoes are cooked, and the skins have burst.
In the meanwhile, cook the penne pasta in a pot of boiling salted water for approximately 10 minutes until al dente. Drain, drizzle with olive oil, and set aside.
Once the baby tomatoes have burst, remove the ovenproof dish from the oven and mash the tomatoes, onions, and feta together. Add the cooked pasta to the dish and mix until the ingredients are combined.
Season to taste and sprinkle over the grated KEFALOS kefalotiri cheese.
