Feta Tomato Pasta
This Feta Tomato Pasta is an easy baked pasta made with juicy cherry tomatoes, creamy feta cheese, garlic, olive oil, and fresh basil. The tomatoes and feta roast together until soft and caramelized, then get stirred into a rich, creamy sauce that perfectly coats every bite of pasta. It’s a simple and flavorful dinner with minimal prep.
Servings: 4 Servings
Calories: 591kcal
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
Serving: 1Serving | Calories: 591kcal | Carbohydrates: 73g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 954mg | Potassium: 589mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1546IU | Vitamin C: 21mg | Vitamin D: 0.2µg | Calcium: 330mg | Iron: 2mg