Baked Feta Pasta Tomatoes Basil (Printable)
Creamy pasta with baked feta, roasted cherry tomatoes, and fresh basil for a flavorful weeknight dish.
# What You Need:
→ Pasta
01 - 12 oz dried penne, fusilli, or pasta of choice
→ 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 9x13-inch baking dish. Drizzle with olive oil, add sliced 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 additional olive oil over the cheese.
04 - Bake for 30-35 minutes until tomatoes burst and release their juices, and the feta becomes golden and soft.
05 - While baking, cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
06 - Remove baking dish from oven. Use a fork to mash feta and tomatoes together until combined into a creamy sauce.
07 - Add cooked pasta and reserved pasta water to the baking dish. Stir until pasta is well coated with sauce. Stir in fresh basil and lemon zest. Serve warm.
# Expert Suggestions:
01 -
- The sauce creates itself in the oven while you basically do nothing
- That moment when you smash the warm feta into burst tomatoes is weirdly therapeutic
02 -
- The pasta water is not optional, its the secret binding agent
- Different feta brands melt differently so keep an eye on it
03 -
- Use a baking dish where everything fits in one snug layer
- Let it rest for 5 minutes before serving so the sauce thickens slightly