Description
A trending, creamy Mediterranean pasta dish made with baked feta, roasted cherry tomatoes, and herbs, yielding a diplomatic sauce. Quick to prepare for weeknights or special occasions.
Ingredients
16 oz cherry tomatoes
8 oz feta cheese block
1/2 cup chopped yellow onion
5–6 whole garlic cloves
1/2 cup olive oil (reserve 1–2 tbsp for occasional drizzle)
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp red pepper flakes (adjust to taste)
16 oz pasta (penne or spaghetti)
1 cup reserved pasta water
2 tbsp chopped parsley or basil
(Additional options: 1 tbsp honey per serving, 1/4 cup toasted pine nuts)
Instructions
Preheat oven to 465°F with rack in middle position. Line bottom of 7″x10″ baking dish.
Combine cherry tomatoes, chopped onion, whole garlic cloves, herbs, red pepper flakes, and 1/3 cup olive oil in prepared dish. Reserve remaining olive oil for later.
Place feta cheese block in center of mixture. Drizzle with remaining oil (2-3 tbsp total depending on 1/2 cup or 1/3 cup used for base), ensuring tomatoes fully surround cheese. Bake.
While feta bakes, bring large pot of salted water to boil and cook pasta 8-10 minutes until al dente. Reserve 1 cup pasta water before draining.
After baking 25-35 minutes (until tomatoes golden-brown and feta flows freely), gently mash baked ingredients into creamy mixture with rear of spoon or spatula.
In same pot, add drained pasta and combine with feta-tomato sauce. Add reserved pasta water as needed to create desired sauce consistency (use 1/2 – 3/4 cup per serving average).
Mix in fresh herbs (parsley or basil) for vibrancy. Optional: fold in arugula/spinach with last stir.
Transfer to serving plates, optionally drizzle with remaining olive oil if prepared. Serve immediately.
Notes
Marinate feta in olive oil, lemon, and herbs beforehand for intensified flavor
If using fresh herbs, add 1/2 cup toward end of baking
Add 1 tbsp honey per serving for sweet tang
Sprinkle toasted pine nuts on finished dish for texture
Monitor closely as underbaked feta won’t form proper sauce
Use 1/2″ thick feta block for best melt
Reserve extra pasta water for thinning thick sauce
For added depth, briefly sauté onions before baking
- Prep Time: 10
- Cook Time: 30
- Category: Pasta Recipes
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 16 oz feta + 24 oz final sauce mixture per serving
- Calories: 760
- Sugar: 6g
- Sodium: 720mg
- Fat: 54g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 48mg