Baked Feta Pasta with Tomatoes (Print version)

Creamy pasta with roasted feta, burst cherry tomatoes, and fresh basil. Ready in 45 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or similar shape)

→ Cheese and Vegetables

02 - 7 oz block feta cheese
03 - 2 pints cherry tomatoes, whole
04 - 3 cloves garlic, peeled and thinly sliced
05 - 1/4 cup extra virgin olive oil
06 - 1/2 tsp crushed red pepper flakes
07 - 1/2 tsp freshly ground black pepper
08 - 1/4 tsp sea salt

→ Fresh Herbs and Garnish

09 - 1/2 cup fresh basil leaves, torn or chopped
10 - Zest of 1 lemon

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Place cherry tomatoes in a baking dish. Drizzle with olive oil, add garlic, red pepper flakes, salt, and black pepper. Toss to coat evenly.
03 - Nestle the whole feta block in the center of the tomatoes. Drizzle a small amount of olive oil on top of the cheese.
04 - Bake for 30-35 minutes, until tomatoes have burst and feta is golden and soft.
05 - While baking, cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
06 - Remove baking dish from oven. Use a fork to mash feta and tomatoes together until a creamy sauce forms.
07 - Add cooked pasta and reserved pasta water to the baking dish. Stir until thoroughly combined and coated in sauce.
08 - Stir in fresh basil and lemon zest. Serve warm.

# Expert Advice:

01 -
  • The sauce creates itself in the oven while you pour a glass of wine and relax
  • That moment when you mash the feta into burst tomatoes is pure kitchen magic
  • Its impressive enough for guests but easy enough for a lonely Wednesday
02 -
  • The pasta water is non negotiable, that starchy liquid is what transforms the roasted feta into an actual sauce instead of just coating
  • Do not skip resting the baked dish for a few minutes, the sauce needs that time to thicken slightly or you will end up with soupy pasta
03 -
  • If your feta is not softening as much as you would like, add an extra splash of pasta water and keep mashing
  • A Microplane makes the most delicate lemon zest, adding brightness without bitterness

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