Description
This easy and flavorful Pasta with Feta and Cherry Tomatoes recipe combines creamy baked feta with juicy roasted cherry tomatoes and al dente pasta. The dish is enhanced with garlic, oregano, and fresh basil, creating a simple yet impressive Mediterranean-inspired meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, rotini, or spaghetti)
Feta and Tomato Sauce
- 1 pint (2 cups) cherry tomatoes
- 8 oz block feta cheese
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano (or 1 tbsp fresh)
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
Finishing
- 1/4 cup fresh basil, chopped (or parsley)
- Optional: 1 tbsp lemon juice for brightness
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the feta and cherry tomatoes.
- Assemble for Baking: In a 9×13-inch baking dish, place the block of feta in the center. Surround it evenly with the cherry tomatoes. Drizzle olive oil over the cheese and tomatoes, then sprinkle minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper on top for flavor.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cherry tomatoes burst and the feta cheese softens and slightly melts into a creamy texture.
- Cook the Pasta: While the feta and tomatoes bake, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Combine: Remove the baked feta and tomatoes from the oven. Using a fork, mash the feta and burst cherry tomatoes together until a creamy sauce forms. Add the cooked pasta to the baking dish and toss well to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
- Finish and Serve: Stir in the chopped fresh basil and optional lemon juice for brightness. Adjust salt and pepper to taste. Serve the pasta warm, garnished with extra basil if desired.
Notes
- You can use any type of pasta, but penne, rotini, or spaghetti work best to cling onto the creamy sauce.
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of crushed chili.
- If fresh oregano is used instead of dried, use about 1 tablespoon for more vibrant flavor.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated with pasta or vegetables.
- This dish can be made vegan by substituting the feta with a plant-based cheese alternative.
