Save to Pinterest This dish features tender baked feta combined with blistered cherry tomatoes, fresh basil, and perfectly cooked pasta. Roasting the feta alongside the tomatoes creates a rich, creamy sauce that coats every bite, bringing Mediterranean flavors to your table effortlessly. A drizzle of olive oil and a touch of garlic enhance the aroma, making it ideal for weeknights when time is short but taste is key. Customize with spinach or olives for added depth.
I pulled this dish together on a Wednesday night when the fridge looked sad and I had twenty minutes before everyone got hungry. A block of feta, a pint of tomatoes, and some dried pasta turned into something that made my spouse look up from their plate and ask if we were celebrating something. We werent, but it felt like we should have been.
The first time I made this for friends, I forgot to mention it was vegetarian until someone asked where the chicken was. They didnt miss it. One of them scraped the dish clean with bread and texted me the next day asking for the recipe, which is how I knew it was a keeper.
Ingredients
- Feta cheese: Use a block, not crumbles, because it needs to soften and melt into the tomatoes without falling apart or drying out.
- Cherry tomatoes: They blister and burst in the oven, releasing all their sweetness and creating the base of the sauce without any chopping.
- Garlic: Slice it thin so it gets golden and sweet instead of burnt and bitter in the high heat.
- Red onion: Optional but worth it for a little sharpness that balances the richness of the feta.
- Fresh basil: Torn by hand releases more flavor than chopping, and it smells like summer even in January.
- Pasta: Short shapes like penne or fusilli grab the sauce better than long noodles.
- Olive oil: Use the good stuff here, it carries flavor and helps everything caramelize.
- Red pepper flakes: A small pinch wakes up the whole dish without making it spicy.
- Salt and black pepper: Season the tomatoes before baking so the flavors develop as they roast.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) so its fully hot when the dish goes in. This ensures the tomatoes blister properly and the feta gets golden on top.
- Arrange the vegetables:
- Scatter the tomatoes, garlic, and onion in a large baking dish, drizzle with 2 tablespoons of olive oil, and season with salt, pepper, and red pepper flakes. Toss everything so its coated evenly and nothing sticks to the pan.
- Nestle the feta:
- Place the feta block right in the center of the tomatoes and drizzle the last tablespoon of oil over it. It should sit snug but not buried.
- Bake until golden:
- Slide the dish into the oven for 30 minutes, until the tomatoes are bursting and the feta has soft, golden edges. You'll smell it before the timer goes off.
- Cook the pasta:
- While the feta bakes, boil the pasta in salted water until al dente, then save half a cup of the starchy cooking water before draining. That water is the secret to a silky sauce.
- Mash it together:
- Pull the dish from the oven and use a fork to smash the feta and tomatoes into a creamy, chunky sauce. It should look messy and irresistible.
- Toss with pasta:
- Add the drained pasta and half the basil, then toss everything together, adding splashes of pasta water until the sauce clings to every piece. It should be loose and glossy, not dry.
- Serve hot:
- Plate it immediately, top with the remaining basil and a few grinds of black pepper. Serve it while its still steaming.
Save to Pinterest I served this once to my neighbor who swore she didnt like feta, and she ate two bowls without realizing what it was. When I told her, she paused, laughed, and said maybe she just didnt like it cold. Sometimes context changes everything.
Make It Your Own
This recipe is forgiving and loves company. Toss in sautéed spinach, roasted red peppers, or a handful of olives before mixing in the pasta. I have added leftover grilled zucchini and it disappeared just as fast. If you want protein, shredded rotisserie chicken or white beans stir in beautifully without changing the soul of the dish.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, because it thickens as it sits. The microwave works too, but stir halfway through and add a little liquid so it doesnt dry out. I have eaten it cold straight from the container and it still held up, though it is better warm.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness and highlights the tomatoes. If you are not drinking, sparkling water with lemon does the same thing. Serve it with crusty bread to mop up every bit of sauce, or a simple green salad dressed with olive oil and vinegar to balance the creaminess.
- Garlic bread is overkill here since there is already garlic in the dish, but no one will complain if you make it anyway.
- A side of roasted broccoli or green beans adds color and a bit of crunch.
- For dessert, keep it light with fresh fruit or sorbet so you do not weigh down the meal.
Save to Pinterest This is the kind of recipe that tricks people into thinking you are a better cook than you are, which is exactly the kind of recipe worth keeping. Make it once and you will make it forever.
Recipe FAQs
- → Can I use different types of pasta?
-
Yes, feel free to use penne, fusilli, or any short pasta that holds sauce well for best results.
- → How do I make this dish vegan?
-
Replace the feta with a vegan cheese alternative to keep the creamy texture without dairy.
- → What is the best way to roast the feta and tomatoes?
-
Bake them in a single layer in an ovenproof dish at 200°C (400°F) until tomatoes are blistered and feta softens, about 30 minutes.
- → Can I add other vegetables?
-
Yes, sautéed spinach, roasted peppers, or olives can be added for extra flavor and texture.
- → How do I adjust the sauce consistency?
-
Reserve some pasta cooking water and add it gradually to the baked mixture when tossing pasta to achieve a silky sauce.
