Creamy Feta Pasta with Tomatoes (Printable)

Rich, tangy pasta with roasted cherry tomatoes and creamy feta. Ready in 45 minutes for an easy Mediterranean dinner.

# What You 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

→ Dairy

07 - 7 oz block feta cheese

→ Spices & Seasonings

08 - ½ tsp dried oregano
09 - ½ tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

# How to Make It:

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 oven does almost all the work while you catch up on Netflix or scroll through your phone
  • That moment when you smash the warm feta into burst tomatoes is pure kitchen magic
  • Leftovers taste even better the next day for lunch
02 -
  • The pasta water is not optional as it is the secret that turns everything from good to restaurant quality
  • Do not skip mashing the feta into the tomatoes as that step creates the actual sauce
03 -
  • Room temperature feta melts more evenly than cold from the fridge
  • If your tomatoes are not bursting after 35 minutes give them another 5 to 10 minutes

Return