Description
A simple, creamy, and flavorful weeknight dinner featuring cherry tomatoes and a block of feta cheese baked until golden, then tossed with pasta and fresh basil.
Ingredients
Scale
- 1 pound (450g) cherry or grape tomatoes
- 8 ounces (225g) block of Greek feta cheese
- 1/3 cup (80ml) extra virgin olive oil
- 4–5 cloves garlic, smashed
- 1 pound (450g) penne or rigatoni pasta
- 1 cup reserved starchy pasta water
- 1/2 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Spread cherry tomatoes in a single layer in a 9×13 inch baking dish.
- Place the block of feta cheese in the center of the tomatoes.
- Drizzle generously with olive oil and toss smashed garlic cloves over the tomatoes.
- Sprinkle with black pepper and red pepper flakes.
- Bake for 30-40 minutes until tomatoes have burst and feta is golden and soft.
- While tomatoes bake, boil pasta in salted water until al dente.
- Reserve 1 cup of starchy pasta water before draining the pasta.
- Remove baking dish from oven and mash tomatoes and feta together with a wooden spoon until creamy.
- Add drained pasta to the baking dish and toss with the sauce.
- Add reserved pasta water gradually until the sauce coats the pasta perfectly.
- Stir in chopped fresh basil and serve immediately.
Notes
Use a fresh block of feta rather than pre-cubed for better melting. Save the starchy pasta water to help emulsify the sauce. If the sauce separates when reheating, add a splash of water or milk and heat gently.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 55
- Fiber: 3
- Protein: 14
Keywords: baked feta pasta, viral recipe, weeknight dinner, easy pasta, cherry tomatoes, feta cheese, one pot meal, gluten-free option