Description
Baked Feta Pasta is a creamy, tangy, and flavorful pasta dish featuring oven-roasted cherry tomatoes and feta cheese combined with garlic, basil, and a hint of chili flakes. This comforting yet simple meal comes together in just 35 minutes, making it perfect for a quick weeknight dinner that impresses with its rustic charm and vibrant flavors.
Ingredients
Produce
- 1 pound (450g) cherry tomatoes
- 3 cloves garlic, minced
- ¼ cup fresh basil, packed and chopped (plus more for serving)
Dairy
- 8-ounce (225g) block feta cheese
Pantry
- ⅓ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon chili flakes
- 8 ounces (225g) dried pasta of choice
- 1 teaspoon granulated sugar (optional)
Instructions
- Preheat the Oven: Preheat your oven to 395°F (200°C) to prepare for roasting the tomatoes and feta. This temperature ensures even cooking and caramelization without burning.
- Prepare Tomatoes: Place the cherry tomatoes in a baking dish or cast-iron skillet. Drizzle them with the extra virgin olive oil, adding salt and pepper. Stir gently to coat all the tomatoes evenly in oil and seasoning.
- Add Feta: Create space in the center of the tomatoes and place the block of feta there. Drizzle additional olive oil over the feta and sprinkle with chili flakes, and some salt and pepper for extra flavor.
- Bake Ingredients: Put the baking dish in the oven and bake for 30 minutes, or until the cherry tomatoes have softened and burst, and the feta is softened and slightly golden on top.
- Cook Pasta: While the feta and tomatoes bake, bring a pot of salted water to a boil and cook the dried pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Add Fresh Aromatics: Remove the baking dish from the oven. Add the minced garlic and chopped fresh basil to the hot tomatoes and feta. The residual heat will soften the garlic and release the basil's fragrance.
- Mix Sauce: Using a spoon or fork, mash the soft feta and burst tomatoes together to create a creamy sauce. Taste the sauce and if it seems too acidic, stir in the optional sugar to balance the flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the baking dish and stir well to coat all strands with the sauce. Use reserved pasta water as needed to loosen the sauce, especially if reheating later.
- Serve: Garnish the pasta with extra chopped fresh basil and serve warm for a comforting, flavorful meal.
Notes
- Instant Pot Method: Place all ingredients except pasta in the Instant Pot and cook under high pressure for 6 minutes, then quick release. Stir and mix as per the stovetop method.
- Use any pasta type you prefer, though short pasta like penne or fusilli works best to hold the sauce.
- The sugar is optional; use it to balance the acidity of the tomatoes if needed.
- Reserve pasta water helps adjust the sauce’s consistency and rehydrates the pasta if reheated.
- For a spicier kick, increase chili flakes or add red pepper flakes.
- Use fresh basil for a bright herbal note; substitute with dried if necessary but add less.
