Baked Feta Pasta
A viral-turned-classic bake: a block of feta and cherry tomatoes roasted until melty and jammy, then tossed with pasta for an almost effortless dinner.
Ingredients
- 2 pints cherry tomatoes
- 1 block (7-8 oz) feta cheese
- ⅓ cup olive oil
- 4 garlic cloves, smashed
- 1 tsp chili flakes
- 1 tsp dried oregano
- Salt and pepper, to taste
- 12 oz short pasta, such as penne or rigatoni
- Fresh basil, to garnish
- Lemon zest, optional
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Place the cherry tomatoes and garlic in a baking dish, drizzle with olive oil, and season with salt, pepper, and chili flakes.
- 3
Nestle the feta block in the center and drizzle with more olive oil and oregano.
- 4
Bake for 30-35 minutes until the tomatoes have burst and the feta is soft and golden.
- 5
Meanwhile, cook the pasta in salted water until al dente, reserving 1 cup of pasta water.
- 6
Mash the roasted feta and tomatoes together into a chunky sauce.
- 7
Toss with the cooked pasta, adding reserved pasta water as needed to loosen the sauce.
- 8
Top with fresh basil and lemon zest, then serve hot.
Tips
- Use a full-fat block of feta rather than pre-crumbled feta for the creamiest melt.
- Add the reserved pasta water gradually so you can control the sauce consistency.
