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Cherry Tomato and Feta Baked Pasta

Cherry Tomato and Feta Baked Pasta bakes cherry tomatoes with a block of feta until blistered and soft, then mashes everything into a creamy, salty sauce. The result is a glossy coating that clings to every noodle with a garlicky tomato finish.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomatoes
  • 3 cup cherry tomatoes
Feta cheese
  • 1 can (15 oz) feta cheese, 8 oz Use a block.
Olive oil
  • 3 tbsp olive oil
Salt and pepper
  • salt and pepper To taste.
Garlic
  • 2 clove garlic Minced.
Pasta
  • 1 lb pasta of choice
Fresh basil
  • 1 fresh basil Torn, for garnish.

Equipment

  • 1 sheet pan

Method
 

Bake the tomatoes and feta
  1. Preheat the oven to 400°F and set a baking dish or sheet pan inside to warm.
  2. Add the cherry tomatoes to a baking dish, drizzle with olive oil, and season with salt and pepper.
  3. Nestle the block of feta into the center of the dish and tuck in the minced garlic around it.
  4. Bake uncovered for 30 minutes at 400°F, until the tomatoes are blistered and the feta is soft with a lightly golden top.
Cook and combine
  1. Cook the pasta according to package directions, then drain and reserve a small splash of pasta water.
  2. Mash the baked tomatoes and feta together into a sauce, toss with the cooked pasta (adding a little reserved pasta water if needed) until glossy, then garnish with torn basil.

Notes

Pro tip: reserve extra pasta water and add it a splash at a time while tossing so the feta sauce turns creamy and clings to the noodles. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of water to loosen the sauce. Freezing is not recommended because feta texture can get grainy after thawing. For a lower-fat option, use reduced-fat feta and keep the olive oil to 2 tablespoons.