Baked Feta Pasta with Cherry Tomatoes
An effortlessly elegant pasta dish featuring oven-roasted cherry tomatoes and a block of feta that melt together to create a creamy, tangy sauce that coats every strand of pasta perfectly.
Ingredients
- 2 pints about 20 oz cherry or grape tomatoes
- 1 block 8 oz of feta cheese (traditional Greek feta works best)
- 1/2 cup good quality olive oil divided
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes adjust to taste
- 1 teaspoon dried oregano
- 1 pound 16 oz pasta of choice (penne, rotini, or farfalle work well)
- Fresh basil leaves torn or roughly chopped (about 1/4 cup)
- Salt and freshly ground black pepper to taste
- Optional: 1-2 tablespoons honey or maple syrup if tomatoes aren’t very sweet
Instructions
- Preheat your oven to 400°F (200°C). This high temperature is crucial for properly caramelizing the tomatoes and getting that perfect feta texture.
- Place cherry tomatoes in a 9×13 inch baking dish. Arrange them so they form a single layer covering most of the dish.
- Create a space in the center of the tomatoes and place the block of feta cheese there. The block should sit nestled among the tomatoes, not on top of them.
- Drizzle everything with 1/3 cup olive oil making sure to coat both the tomatoes and the feta generously. The oil creates the luscious base for your sauce.
- Sprinkle the minced garlic, red pepper flakes, dried oregano, salt and pepper over the tomatoes and feta. Distribute the seasonings evenly for consistent flavor.
- Bake in the preheated oven for 25-30 minutes until the tomatoes have burst and the feta has softened and turned slightly golden on top. You’ll know it’s ready when the tomatoes are wrinkly with some charred spots.
- While the tomatoes and feta are baking, cook the pasta in heavily salted water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven and immediately mash the feta and tomatoes with a fork or spoon, creating a creamy sauce. If it seems too thick, add a splash of the reserved pasta water.
- Add the drained pasta directly to the baking dish and toss until every piece is coated with the tomato-feta sauce. The residual heat will help the sauce cling to the pasta.
- Finish with the remaining olive oil, fresh basil, and additional black pepper. Taste and adjust seasonings as needed before serving immediately.
Notes
- For extra flavor, drizzle a little high-quality olive oil just before serving.
- The type of feta matters – traditional Greek feta made from sheep’s milk has the best flavor and creaminess for this dish.
- This dish reheats beautifully. To refresh leftovers, add a splash of water before microwaving.
- For meal prep, you can roast the tomatoes and feta ahead of time, then combine with freshly cooked pasta when ready to serve.
- The sauce thickens as it cools, so don’t worry if it seems a bit loose at first.