Feta Tomato Pasta

The moment I first took that bubbly dish of roasted feta with tomatoes out of my oven, I knew just from the smell that this internet sensation was worth all the hype. There's something truly wonderful about watching those little cherry tomatoes pop and sizzle while a chunk of feta turns into this smooth, zesty sauce. It's become my favorite quick fix when I want to wow people without trying too hard – the kind of dish that makes guests think you've slaved away when really, your oven did all the work.

Just weeks ago, I made this for my brother who swears he hates both feta and tomatoes. He didn't just finish his plate – he texted me the very next day asking how to make it. The real magic happens when heat transforms everything – tomatoes get super sweet and the feta turns surprisingly mellow and creamy, winning over even the biggest doubters.

Key Ingredients and Smart Selection Advice

• Feta Cheese: Treat yourself to top-notch Greek or Bulgarian feta that comes in blocks soaking in brine instead of the pre-crumbled stuff. Block feta has more fat and better feel, giving you a much creamier sauce.
• Cherry Tomatoes: Go for juicy, firm ones with bright color. Mixing red and yellow cherry tomatoes looks pretty and adds tiny flavor differences.
• Olive Oil: Don't cheap out here – grab a nice extra virgin olive oil since you'll really taste it.
• Pasta: Pick a shape that grabs onto sauce well, like medium shells, orecchiette, or bow ties.

Pin it

Simple Step-by-Step Cooking Guide

Step 1:

Heat your oven to 400°F (200°C). Get everything ready and let ingredients sit at room temp.

Step 2:

Put an 8 oz block of feta right in the middle of a baking dish. Scatter 2 pints of cherry tomatoes and 4-5 garlic cloves all around it.

Step 3:

Pour 3-4 tablespoons of olive oil over everything. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Step 4:

Pop it in the oven for 35-40 minutes until tomatoes burst open and feta gets soft. If you want, broil it for the last 5 minutes to brown things up.

Step 5:

While that's happening, cook 12 oz of pasta in salty water until it's just firm. Save 1 cup of the cooking water before draining.

Step 6:

Take the dish out of the oven and smoosh the feta and tomatoes together. Mix in 1/4 cup torn fresh basil.

Step 7:

Dump in the cooked pasta and mix everything up. Add some of that saved pasta water if it needs to be looser.

My family always laughs about this dish – when I first made it, my husband rolled his eyes about 'that social media pasta' until he took one bite and instantly said we needed to have it every week.

Choosing Your Ideal Cheese

Feta in blocks kept in brine stays juicier and melts way better, while the pre-crumbled kind often has additives that stop it from melting properly.

Building Rich Flavors

Throwing in some capers, a splash of balsamic, or fresh herbs can really pump up the taste complexity.

Tasty Seasonal Twists To Try

Add asparagus during spring, sweet corn in summer, chunks of butternut squash in fall, or torn kale in winter to keep this dish fresh throughout the year.

Turning It Into A Full Dinner

For extra protein, toss in some shrimp, white beans, or cooked Italian sausage.

Whether you're fixing a quick family dinner or having friends over, this dish hits that sweet spot between easy and impressive.

Pin it

Frequently Asked Questions

→ Can I substitute crumbled feta for the block type?

Using a block of feta is best for consistency, but crumbled feta works if that’s all you’ve got. Just pile it tightly in the center, and remember the texture might end up a bit less creamy.

→ What pasta shapes work well with this sauce?

Go for shapes like rotini, bow ties, penne, or orecchiette—they hug the sauce nicely. But honestly, any pasta you’ve got in the kitchen will do the trick!

→ Can I toss in extra veggies?

Of course! Put sliced zucchini, bell peppers, or artichokes around the feta before it bakes. Toss in spinach or arugula at the end so it wilts perfectly.

→ Why does my sauce seem too dry?

The fix is simple: pasta water! Gradually stir in the reserved starchy water until the sauce is smooth and creamy. It'll work wonders for texture.

→ Are there dairy-free alternatives for this dish?

Definitely! Try a plant-based feta, which is widely available now. Or, use firm tofu with nutritional yeast, lemon, and salt for a tangy, creamy option.