Creamy Feta Pasta with Tomatoes (Printable View)
Rich, tangy pasta with roasted cherry tomatoes and melted feta creates an irresistible creamy Mediterranean dish ready in 45 minutes.
# What You’ll Need:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Vegetables
02 - 1 lb cherry tomatoes
03 - 3 cloves garlic, minced
04 - 2 tbsp extra-virgin olive oil
05 - 1 small red onion, thinly sliced (optional)
06 - Handful fresh basil leaves, torn (plus more for serving)
→ Dairy
07 - 7 oz block feta cheese
→ Spices & Seasonings
08 - ½ tsp dried oregano
09 - ½ tsp crushed red pepper flakes (optional, for heat)
10 - Salt and freshly ground black pepper, to taste
# Cooking Steps:
01 - Preheat the oven to 400°F.
02 - In a large baking dish, add cherry tomatoes, garlic, red onion (if using), olive oil, oregano, red pepper flakes, salt, and pepper. Toss to coat evenly.
03 - Make a space in the center and place the block of feta cheese. Drizzle a bit more olive oil over the feta.
04 - Roast for 30–35 minutes, until the tomatoes burst and the feta is golden and soft.
05 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
06 - Remove the baking dish from the oven. Using a fork or spoon, mash and mix the feta and tomatoes together to create a creamy sauce.
07 - Add the drained pasta and most of the basil to the dish. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency.
08 - Serve immediately, garnishing with extra basil and freshly ground black pepper.
# Expert Tips:
01 -
- The roasted tomatoes burst into their own sweet sauce while the feta melts into something impossibly creamy
- It's one of those rare recipes that looks impressive but requires almost zero active cooking time
02 -
- The pasta water is non negotiable, it's what transforms the roasted cheese and tomatoes into an actual sauce that clings to every piece
- Letting the feta get those golden brown spots is where the deeper, nutty flavors develop, so don't rush the roasting time
03 -
- If your cherry tomatoes are on the larger side, cut them in half before roasting so they release their juices more readily
- A squeeze of fresh lemon juice right before serving brightens everything and cuts through the richness