Roasted Feta Pasta with Cherry Tomatoes
A viral recipe that's become a must-have: the gooey roasted feta turns into a creamy and savory sauce that coats the pasta perfectly. This Mediterranean-inspired dish is quick, simple, and utterly irresistible.
🛒 Ingredients
4 servings
- 200g block of Greek-style feta cheese (preferably)
- 500g cherry tomatoes
- 2 cloves of garlic, minced
- 5cl extra virgin olive oil
- 250g pasta (penne, rigatoni or fusilli)
- Fresh basil leaves, a handful
- 1 tsp ground red pepper flakes (optional)
- Salt and freshly ground black pepper
- Reserved cooking water from the pasta
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Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 400°F (200°C). Meanwhile, rinse the cherry tomatoes and pat them dry.
- 2
Place the cherry tomatoes in a large baking dish and put the block of feta cheese in the center, surrounded by the tomatoes.
- 3
Mince the garlic and scatter it over the tomatoes. Drizzle the olive oil generously over the top (don't be shy, it will add body to the sauce). Season with salt, pepper, and red pepper flakes if using.
- 4
Bake for 30 minutes, or until the tomatoes are tender and lightly caramelized, and the feta is golden brown on top.
- 5
During the last 15 minutes of cooking, boil the pasta in a large pot of salted water according to package instructions. Before draining, reserve some of the cooking water.
- 6
Remove the baking dish from the oven and use a fork to mash the feta and tomatoes together until you get a smooth, creamy sauce. Add a splash of reserved cooking water if needed.
- 7
Add the cooked pasta directly to the baking dish and toss everything together vigorously to coat each piece of pasta with the sauce.
- 8
Tear fresh basil leaves and sprinkle them over the top. Serve immediately.
💡 Chef's Tip
The secret to an ultra-creamy sauce: don't take the baking dish out of the oven too soon. The tomatoes should really burst and start concentrating their sweetness before you mix everything together. Also, always add 2-3 tablespoons of reserved cooking water to the sauce – this starchy liquid is what binds the feta and tomatoes into a silky emulsion.
