Feta cheese, Cherry tomatoes, Garlic, Extra Virgin Olive Oil, Spices, Basil, Pasta
6-quart slow cooker, Immersion blender, Stockpot, Colander
Add a few cherry tomatoes to the bottom of your slow cooker to prepare it. Distribute the garlic stems throughout.
Place the feta cheese rectangles atop the tomato slices. In addition to seasonings, drizzle olive oil over the cheese before serving.
Close the slow cooker's lid and set the timer or a timer (depending on the model) for four hours on low.
Due to the variability of slow cookers, inspect your meal at the 3-hour mark to determine doneness.
During the final 15 minutes of slow cooker cooking time, simmer pasta in salted water until al dente. Drain once done.
At the conclusion of the meal, the feta will be soft to the touch and the tomatoes will have mostly split open.
Blend the sauce directly in the slow cooker container with an immersion blender until it is thick and creamy.
It is acceptable for a few parts to be mismatched.
Directly add strained pasta to the slow cooker, stir, and keep heated until serving.