Description
This delicious and easy Pasta with Feta and Cherry Tomatoes recipe is a flavorful one-dish meal that combines creamy baked feta cheese with bursting cherry tomatoes and perfectly cooked pasta. The roasted mixture creates a luscious sauce when mashed together, enhanced with garlic, oregano, and fresh basil. Ready in about 40 minutes, it’s a simple comfort food perfect for weeknights or casual dinners.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, rotini, or spaghetti)
Baked Feta and Tomatoes
- 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 oregano)
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
Finishing Touches
- 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 baking the feta and cherry tomatoes.
- Assemble for Baking: In a 9×13-inch baking dish, place the block of feta cheese in the center. Arrange the cherry tomatoes around the feta. Drizzle the olive oil evenly over the cheese and tomatoes. Sprinkle minced garlic, dried oregano, red pepper flakes if using, salt, and black pepper over the top.
- Bake Feta and Tomatoes: Bake the dish in the preheated oven for 25-30 minutes, or until the cherry tomatoes burst and release their juices and the feta softens and begins to melt slightly.
- Cook the Pasta: While the feta and tomatoes bake, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Combine Ingredients: Remove the baking dish from the oven. Using a fork, mash the softened feta and roasted tomatoes together until they form a creamy sauce. Add the cooked pasta to the dish and toss well to coat, adding some reserved pasta water a little at a time to loosen the sauce as needed.
- Finish and Serve: Stir in the fresh chopped basil and lemon juice if using. Taste and adjust seasoning with salt and pepper as desired. Serve the pasta warm, garnished with extra basil if desired.
Notes
- You can use any type of pasta you prefer such as penne, rotini, or spaghetti.
- Red pepper flakes are optional; add them for a bit of heat.
- Fresh oregano can be substituted for dried oregano in a 3:1 ratio.
- Reserving some pasta water helps to thin the sauce and make it silky.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Adding lemon juice at the end brightens up the flavors nicely.
