Description
This creamy baked feta pasta is a viral sensation that combines roasted cherry tomatoes and a whole feta block into a luscious sauce, perfectly tossed with al dente pasta and fresh basil. It’s a simple yet indulgent meal that bursts with flavor and visual appeal, perfect for a comforting weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 whole block of feta cheese (about 8 oz)
- 2 pints cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 8 oz pasta (such as penne, fusilli, or spaghetti)
- 1 bunch fresh basil
- Salt, to taste
- Optional: red pepper flakes, to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and feta.
- Prepare tomatoes and feta: Spread the cherry tomatoes evenly in a baking dish. Place the entire block of feta cheese in the center of the tomatoes.
- Add olive oil and garlic: Drizzle 3 tablespoons of olive oil over the feta and tomatoes. Sprinkle the minced garlic evenly and season with salt to taste.
- Bake: Bake the dish in the preheated oven for about 30 minutes, or until the tomatoes burst and the feta is soft and golden.
- Cook pasta: While the feta and tomatoes roast, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
- Mash sauce: Remove the baking dish from the oven and use a fork or spoon to mash the roasted feta and tomatoes together until they form a creamy sauce.
- Toss pasta: Add the cooked pasta to the baking dish and stir thoroughly to coat the pasta with the creamy feta tomato sauce.
- Garnish and serve: Tear fresh basil leaves and sprinkle them on top. Add red pepper flakes if desired for a little heat. Serve immediately.
Notes
- You can swap cherry tomatoes for grape tomatoes if needed.
- For a vegan version, substitute feta with a plant-based cheese alternative.
- Adjust olive oil amount based on your preferred richness.
- Adding red pepper flakes adds a nice spicy kick but is optional.
- Use gluten-free pasta if needed to accommodate dietary restrictions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
