Feta Tomato Pasta
Feta Tomato Pasta is an easy baked pasta with creamy feta, juicy roasted tomatoes, and plenty of garlic and herbs. As the tomatoes roast, they burst and mix with the softened feta to make a rich, tangy sauce for the pasta. It’s simple to put together and ready in about 45 minutes.
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Best Feta Tomato Pasta Recipe You’ll Ever Make
I use a whole block of feta instead of crumbles because it softens nicely in the oven and creates a creamier sauce. Roasting the tomatoes at the same time brings out their sweetness and gives you plenty of juices for mixing with the cheese.
I also save some pasta water before draining the noodles. A small splash loosens the feta and tomato mixture when needed, helping the sauce coat every piece of pasta without adding more oil.
If you have extra feta, try my Heirloom Tomato Salad with Balsamic and Feta for a fresh summer side. My Watermelon Bites combine watermelon, feta, and cucumber, while Watermelon Peach Salad pairs feta with plenty of fresh summer fruit.
Feta Cheese and Tomatoes Pasta Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Pasta: Penne and rigatoni both work well because their shapes grab onto the creamy sauce. Use whichever one you prefer.
- Cherry or Grape Tomatoes: Small tomatoes become juicy and sweet as they roast, creating the base of the sauce.
- Feta Cheese: Use an 8-ounce block rather than crumbles. The block softens as it bakes and mixes easily with the roasted tomatoes.
- Olive Oil: This coats the tomatoes and feta before roasting and becomes part of the finished sauce.
- Garlic: Fresh minced garlic adds plenty of savory flavor as it roasts with the tomatoes.
- Dried Oregano: Oregano works especially well with the feta, tomatoes, and fresh basil.
- Red Pepper Flakes: Optional, but they add a gentle kick if you like a little heat.
- Fresh Basil: Stir this in at the end so its fresh flavor doesn’t get lost during baking.
Substitutions and Variations
- Change the Pasta: Try rotini, cavatappi, farfalle, or another shape that holds onto plenty of sauce.
- Add Spinach: Stir a few handfuls of baby spinach into the hot sauce before adding the pasta.
- Add Some Protein: Mix in cooked chicken or shrimp to turn the pasta into an even heartier dinner.
- Try Fresh Herbs: Add fresh oregano or thyme along with the basil for more herb flavor.
- Make It Spicier: Increase the red pepper flakes if you prefer more heat.
How to Make Feta Tomato Pasta (Step-by-Step Directions)
STEP 1: Cook the pasta according to the package directions until al dente. Reserve ½ cup pasta water before draining.
STEP 2: Preheat the oven to 400°F.
STEP 3: Add the tomatoes and minced garlic to a baking dish.
STEP 4: Drizzle everything with olive oil. Sprinkle with salt, black pepper, oregano, and red pepper flakes, then toss to coat.
STEP 5: Place the block of feta in the center of the baking dish with the tomatoes surrounding it.
STEP 6: Bake for 30 to 35 minutes until the tomatoes have burst and the feta is soft and lightly golden.
STEP 7: Remove the dish from the oven. Stir and gently mash the feta and tomatoes together until a creamy sauce forms.
STEP 8: Add a small splash of reserved pasta water if the sauce needs loosening.
STEP 9: Add the cooked pasta and toss until everything is evenly coated with the feta and tomato sauce.
STEP 10: Stir in the chopped fresh basil and serve warm.
Tips for Making Tomatoes and Feta Pasta
- Use Block Feta: Block feta softens more evenly than pre-crumbled cheese and gives the sauce a creamier consistency.
- Don’t Forget the Pasta Water: Scoop some out before draining so you have it available if the sauce needs thinning.
- Let the Tomatoes Fully Roast: Wait until they’re soft and bursting because their juices become an important part of the sauce.
- Add Basil Last: Stir fresh basil into the finished pasta so it keeps its color and fresh flavor.
Common Mistakes to Avoid When Making Feta Cheese and Tomatoes Pasta
- Using Feta Crumbles: They can work in a pinch, but a block generally melts into a smoother sauce.
- Adding Too Much Salt: Feta can be quite salty, so taste the finished sauce before adding additional salt.
- Overcooking the Pasta: Keep it al dente so it doesn’t become overly soft when tossed with the hot sauce.
- Using Large Tomatoes Whole: Cherry or grape tomatoes roast quickly and release plenty of juice for the sauce, so I don’t recommend using larger tomatoes.
- Adding Too Much Pasta Water: Pour it in gradually to avoid turning your creamy sauce watery.
How to Store
Refrigerator: Store leftovers in the refrigerator for 3 to 4 days.
Freezing: I don’t recommend freezing this pasta because the feta sauce can change texture after thawing.
Reheating: Reheat gently on the stovetop or in the microwave. Add a small splash of water if the sauce has thickened in the refrigerator.
Serving Suggestions
Serve this feta tomato pasta with Crispy Baked Chicken Drumsticks when you want to add some extra protein to dinner. My Homemade Garlic Bread is perfect for scooping up any sauce left on your plate. Finish the meal with Southern Banana Pudding for an easy homemade dessert.
FAQs
A block of feta is the best choice because it softens nicely and mixes easily with the roasted tomato juices. Feta packed in brine is especially good here.
The sauce may need more moisture. Stir in some reserved pasta water a little at a time until it reaches the consistency you prefer.
Short pasta shapes like penne, rigatoni, rotini, and cavatappi work especially well because the creamy sauce gets into their ridges and openings.
Other Pasta Recipes to Try
- Dill Pasta Salad is a fresh, creamy pasta dish that works well for cookouts, potlucks, and summer meals.
- Instant Pot Italian Tomato Chicken Penne combines chicken, pasta, and tomato flavor in an easy pressure cooker dinner.
- Instant Pot Chicken Alfredo with Pasta is a creamy option when you’re craving a rich and comforting pasta dinner.
- Chicken Cordon Bleu Pasta brings the familiar chicken, ham, and cheese combination to an easy pasta dish.
- Creamy Instant Pot Sausage Rigatoni combines hearty sausage and rigatoni with a creamy sauce for an easy family dinner.
Final Thoughts
This is a great pasta to keep in mind when you want something different from your usual jar of marinara. Most of the cooking happens in the oven, leaving you plenty of time to get the rest of dinner ready.
Try this feta tomato pasta for your next pasta night, and let me know what you think in the comments. Save the recipe so you can easily find it again!
Feta Tomato Pasta
Ingredients
- 12 ounces penne or rigatoni pasta
- 20 ounces cherry or grape tomatoes or two pints
- 8 ounces feta cheese
- 3 tablespoons olive oil
- 4 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- ¼ cup chopped fresh basil
- ½ cup reserved pasta cooking water as needed
Instructions
- Preheat the oven to 400°F.
- Add the cherry or grape tomatoes and minced garlic to a baking dish.
- Drizzle the tomatoes with the olive oil. Sprinkle with salt, black pepper, dried oregano, and red pepper flakes, if using. Toss until the tomatoes are evenly coated.
- Place the block of feta cheese in the center of the baking dish, surrounded by the seasoned tomatoes. Drizzle a little of the olive oil from the dish over the feta.
- Bake for 30 to 35 minutes, or until the tomatoes have softened and begun to burst and the feta is soft and lightly golden.
- While the feta and tomatoes are baking, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
- Before draining the pasta, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
- Remove the baking dish from the oven. Using a large spoon or silicone spatula, mash the softened feta and roasted tomatoes together until they form a creamy sauce.
- Add a small amount of the reserved pasta water and stir until the sauce reaches your desired consistency. Add additional pasta water as needed.
- Add the cooked pasta directly to the baking dish. Toss until every piece of pasta is evenly coated with the creamy feta tomato sauce.
- Add the basil. Stir in the chopped fresh basil.
- Serve immediately, garnished with additional fresh basil or freshly ground black pepper, if desired.
Notes
- Use a Smaller Baking Dish: Keeping the tomatoes fairly close together helps their juices collect instead of evaporating across a large pan.
- Mash Some Tomatoes and Leave Others Whole: Mixing the textures gives you a creamy sauce with juicy pieces of roasted tomato throughout.
- Toss While Everything Is Hot: Mix the feta and tomatoes immediately after baking because the cheese is easiest to work with while warm.
- Warm the Serving Bowls: A quick rinse with hot water keeps the pasta warmer longer once it reaches the table.
- Grate Parmesan at the Table: Offer Parmesan separately so everyone can add extra salty, nutty flavor to their own serving.
Nutrition Information
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