Baked Feta Tomato Pasta (Print)
Creamy baked feta and burst cherry tomatoes create a deliciously simple sauce that perfectly coats al dente pasta.
# Ingredients:
→ Main Components
01 -
8 ounce block of feta cheese
02 -
1½ pound cherry tomatoes
03 -
4 cloves garlic, smashed
04 -
½ cup extra virgin olive oil
05 -
10 ounce pasta (penne or rigatoni)
→ Seasonings
06 -
Salt and pepper to taste
07 -
½ teaspoon red pepper flakes
08 -
¼ cup fresh basil leaves
# Directions:
01 -
Preheat the oven to 400°F (200°C).
02 -
Place the feta cheese block in the center of a 9x13-inch casserole dish. Arrange cherry tomatoes and smashed garlic around the cheese. Drizzle olive oil over everything, then season with salt, pepper, and red pepper flakes.
03 -
Transfer the casserole dish to the oven and bake for 30 minutes until the tomatoes have burst and the feta cheese has softened.
04 -
Increase the oven temperature to 450°F (230°C) and continue baking for another 10-15 minutes until the feta cheese develops a golden-brown color.
05 -
While the cheese and tomatoes are baking, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 13 minutes. Reserve ½ to 1 cup of pasta water before draining.
06 -
Remove the baking dish from the oven. Use a fork to mash the softened feta, burst tomatoes, and garlic together until well combined.
07 -
Add the drained pasta and fresh basil to the casserole dish. Toss thoroughly until pasta is fully coated with the sauce. If the mixture seems dry, incorporate reserved pasta water a few tablespoons at a time until desired consistency is achieved.
08 -
Taste and adjust seasoning with additional salt and pepper if needed.
09 -
Serve immediately while hot, garnished with additional fresh basil leaves and optional freshly grated Parmesan cheese.
# Notes:
01 -
Use the freshest ingredients possible for optimal flavor as this recipe has few components.
02 -
Reserved pasta water helps achieve the perfect sauce consistency if the mixture becomes too dry.
03 -
The higher temperature at the end of baking creates blistered tomato skins that enhance sweetness.
04 -
Store leftovers in an airtight container in the refrigerator for 3-4 days.
05 -
Reheat leftovers in the microwave or on the stovetop with a splash of broth to refresh the sauce.
06 -
Freeze completely cooled pasta in airtight containers for up to 3 months.