Baked Feta Pasta with Summer Tomatoes
A super simple and delicious pasta dish featuring baked feta cheese and ripe cherry tomatoes, perfect for a quick weeknight meal.
Ingredients
Main Ingredients
- 2 cups cherry tomatoes The redder, the better.
- 1 block feta cheese Use a full block for optimal creaminess.
- 8 ounces pasta Penne is recommended, but use your favorite.
- 4 tablespoons olive oil Plus more for drizzling.
- 2 cloves garlic Crushed.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Freshly ground for flavor.
- 1 cup fresh basil For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large baking dish, toss cherry tomatoes with olive oil, crushed garlic, salt, and pepper.
- Make a nest in the center of the tomatoes and place the block of feta inside. Drizzle more olive oil on top.
Cooking
- Roast in the oven for about 30 minutes, until the tomatoes burst and the feta is slightly browned.
- While the feta and tomatoes bake, boil your pasta in salted water until al dente, about 15 minutes.
- Reserve a cup of pasta water, then drain the pasta.
- After removing from the oven, smash the tomatoes and feta together to create a creamy sauce.
- Add the drained pasta and a splash of reserved pasta water. Mix until combined.
- Top with fresh basil and serve immediately.
Notes
For a saucier pasta, add extra tomatoes. For variations, use parsley or spinach instead of basil. The dish keeps well for 2-3 days in the fridge, and can be reheated with added moisture.