Description
A simple, creamy, and tangy pasta dish featuring roasted cherry tomatoes and a block of feta cheese, perfect for summer dinners.
Ingredients
Scale
- 1 pound (450g) cherry or grape tomatoes
- 8 ounces (225g) block of feta cheese
- 3–4 tablespoons extra virgin olive oil
- 3–4 cloves garlic, whole or sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup fresh basil, torn
- 1 pound (450g) penne or rigatoni pasta
- 1 tablespoon salt (for pasta water)
- 1/2 cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes in a 9×13 baking dish in a single layer.
- Place the block of feta cheese in the center of the tomatoes.
- Drizzle generously with olive oil and sprinkle with dried oregano, red pepper flakes, and garlic.
- Roast in the oven for 30 minutes, or until tomatoes are burst and feta is golden and soft.
- While tomatoes roast, boil pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- Remove baking dish from oven and smash tomatoes and feta together with a wooden spoon or fork to create a chunky sauce.
- Add drained pasta to the baking dish and toss to coat.
- Add reserved pasta water as needed to loosen the sauce.
- Toss in torn fresh basil and serve immediately.
Notes
Use a block of feta, not pre-crumbled, for the best creamy texture. Do not add fresh basil to the oven as it will turn black. This dish is best eaten fresh; reheating may cause the sauce to separate.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
Keywords: baked feta pasta, viral pasta recipe, cherry tomato pasta, easy dinner, summer recipes, one pot pasta, gluten-free option