Save This express baked feta pasta is my answer to those weeknights when I want big flavor fast Simple pantry staples mingle with roasted feta and bursting tomatoes to create an impossibly creamy sauce with fresh basil that reminds me of the Mediterranean sun
I first tried this on a busy summer evening and could not believe restaurant results landed in my kitchen with so little effort Now it is a go to pasta everyone requests again and again
Ingredients
- Block feta cheese: From the cheese counter Choose a creamy full fat feta for richness
- Cherry tomatoes: Sweet and juicy Ripe cherry or grape tomatoes work best
- Garlic: For flavor depth Use fresh cloves and mince right before baking
- Red onion: Optional Adds sharpness and sweetness Go for a firm bright onion
- Fresh basil leaves: Adds zing and color Pick vibrant green leaves with no wilt
- Dried short pasta: Penne or fusilli hold the sauce well Choose good quality bronze cut pasta for better texture
- Extra virgin olive oil: For velvety finish Use cold pressed for richer taste
- Dried oregano: Mediterranean herbal touch Look for aromatic whole leaves
- Crushed red pepper flakes: Optional For a gentle heat Choose fresh spices for best kick
- Salt and freshly ground black pepper: Basics but essential Use flaky salt and coarsely ground pepper for more dimension
Instructions
- Preheat the Oven:
- Bring your oven up to temperature at two hundred degrees Celsius or four hundred degrees Fahrenheit so everything roasts evenly and the feta softens just right
- Build the Baking Dish:
- Place the block of feta cheese carefully in the center of your baking dish Nestle the cherry tomatoes garlic and red onion all around it Drizzle generously with olive oil and sprinkle with dried oregano crushed red pepper flakes salt and black pepper Use your hands or a spoon to gently toss the tomatoes so they are well coated
- Roast to Creamy Perfection:
- Place the dish in the oven Bake for twenty minutes until tomatoes are bursting and blistered and the feta is soft golden at the edges and starting to melt
- Cook the Pasta:
- As the feta and tomatoes roast bring a large pot of salted water to a rolling boil Cook your short pasta according to the package until just al dente Scoop out half a cup of the pasta water just before draining it as this water will help thicken and loosen the sauce
- Mash the Sauce:
- Remove the piping hot dish from the oven Use a sturdy fork to mash the softened feta together with the tomatoes onion and garlic Keep mashing until you get a creamy cohesive sauce base
- Combine Pasta and Basil:
- Tip the hot drained pasta right into the baking dish Scatter in the chopped basil leaves Toss really well so every bit of pasta is slicked with the tangy feta tomato sauce If it looks too thick drizzle in a splash of the reserved pasta water and toss again
- Serve and Garnish:
- Spoon the pasta into bowls while hot Top with a final sprinkle of fresh torn basil for a colorful herbal lift
Save Feta is my not so secret favorite for this dish Nothing else delivers such creamy tang that holds up to oven heat I remember my son sneaking bites of the roasted feta before we even stirred it all together This recipe is pure comfort and always gets cheers at our table
Storage Tips
Cool leftovers completely before storing Transfer to an airtight container and refrigerate for up to three days Reheat gently with a splash of water or milk for creaminess as feta tends to thicken in the fridge
Ingredient Substitutions
Substitute feta with a firm vegan feta for dairy free needs Try crumbled goat cheese for an earthier spin though the flavor will be more tangy Use gluten free or whole wheat pasta to suit dietary preferences
Serving Suggestions
Serve warm as a main course alongside a simple cucumber salad or a bowl of olives Add a handful of fresh arugula when tossing the pasta for a peppery bite Offer with a crisp white wine like Sauvignon Blanc or chilled sparkling water with lemon
Cultural Note
Baked feta pasta soared to fame through social media but its roots lie in the flavors of Greek and Mediterranean kitchens where roasting cheese with tomatoes and olive oil is a time honored trick for bold flavor
Seasonal Adaptations
In late summer use peak season cherry tomatoes for maximum sweetness In winter swap in roasted red peppers for depth if good tomatoes are hard to find Fresh oregano or parsley can take the place of basil when herbs change through the seasons
Save A final touch of torn basil and a drizzle of olive oil makes every bowl shine This meal always brings cheers to the dinner table
Recipe FAQ
- → Can I use a different type of pasta?
Yes, any short pasta like penne, fusilli, or farfalle works well and absorbs the creamy feta sauce.
- → How do I make this dish dairy-free?
Simply substitute the feta cheese with a dairy-free or vegan feta alternative to suit dietary needs.
- → Does the recipe work with gluten-free pasta?
Absolutely. Use certified gluten-free pasta to accommodate gluten sensitivities while retaining flavor and texture.
- → What can I add for extra flavor?
Pitted Kalamata olives or a sprinkle of crushed red pepper flakes add depth and a touch of heat to the dish.
- → Can I make this ahead of time?
The dish is best enjoyed fresh, but leftovers can be stored in the fridge and reheated with a splash of pasta water.
- → Which wine pairs well with it?
A crisp white wine, such as Sauvignon Blanc, beautifully complements the tangy feta and roasted tomato flavors.