Pasta with Baked Feta and Tomatoes

So apparently a year or two ago, this recipe (or a variation thereof) swept the internet with its simplicity and deliciousness, and I just missed it. But I discovered it recently and have promptly added it to my slate of weeknight dinners, because it’s just that easy and just that good. Basically, you chuck a block of feta and some cherry tomatoes into a baking pan, roast them for a bit, then toss in some cooked pasta and basil and you’re basically done.

With a sprinkle of crushed red pepper and some garlic, the finished dish is pretty fantastic, even if it’s not the most attractive thing in the world. The feta is creamy and salty, the tomatoes are bright, and you get an extra kick from the pepper to go along with the slightly sharp garlic (it’s barely cooked so it retains that sharpness). I will totally be making this over and over again!

I used farfalle, but any pasta shape would work pretty well here, I think. Just make sure there’s enough space in your roasting pan to add and toss your pasta, or you lose some of the convenience!

Pasta with Baked Feta and Tomatoes

  • 8 oz block of feta cheese
  • 2 pints cherry or grape tomatoes
  • Generous glug of olive oil
  • Salt and pepper
  • 1/4 tsp. crushed red pepper flakes
  • 3 cloves garlic, minced fine or crushed into a paste
  • 8 oz pasta
  • 1/4 cup freshly chopped basil
  • Preheat oven to 400 degrees F.
  • In a large baking pan (I used a 9×13″ glass dish), pour in your olive oil and tomatoes, then set the block of feta in the center, turning it to coat in oil.
  • Sprinkle with salt, pepper, and red pepper flakes.
  • Bake for about 35-40 minutes, until tomatoes get all wrinkly and juicy.
  • In the meantime, cook your pasta in salted water. Reserve 1/2 cup or so of pasta water in case you need to make your sauce looser in the future.
  • As soon as the tomatoes come out of the oven, add your garlic and toss to coat with the hot ingredients, breaking up the feta with the back of a spoon.
  • Add pasta and toss to coat, adding pasta water as necessary to make it saucy.
  • Top with basil and stir one last time before serving immediately.

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