Get ready, because this Fresh Tomato and Feta Pasta is about to be your new go-to weeknight dinner! Sweet cherry tomatoes, creamy feta, fragrant garlic, and fresh basil come together in a snap to create a pasta dish with a creamy tomato sauce created right in the oven. We often enjoy this pasta as a family meal at the end of a busy day, but it’s elegant enough to grace the menu if you’re hosting guests as well. It’s simple, yet satisfying, and is sure to become a staple in your recipe rotation.
Ingredients Needed
- grape or cherry tomatoes
- garlic – peeled
- block of feta cheese – drained
- extra virgin olive oil
- kosher salt
- red pepper flakes – optional
- pasta – I like Cellentani
- basil – fresh and sliced thin
How to Make Fresh Tomato & Feta Pasta
- Place rinsed tomatoes, cloves, and feta in a 9×13″ baking dish, and sprinkle seasonings.
- Drizzle with olive oil and bake for 30 minutes at 400℉.
- Boil pasta and cook to the al dente stage.
- Crank the heat on the oven to 450℉, and roast tomatoes and feta at a higher temperature to provide a nice, caramelized finish.
- Remove the tomatoes from the oven and stir the tomatoes and feta together, creating a creamy sauce.
- Add the pasta directly to the baking dish and stir.
- Top with thinly sliced fresh basil and a sprinkle of salt to taste.
Storage & Other Tips
- Best enjoyed fresh: This dish is so quick to make, and is best when served warm, right out of the oven.
- Refrigerating leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tomatoes may release more liquid over time, slightly thinning the sauce.
- Appetizer or main: Serve this as a stunning appetizer with crusty bread or as a light main course alongside a fresh salad.
- Flavor boosters: Drizzle with balsamic glaze, sprinkle with fresh basil, or add a pinch of red pepper flakes for extra zing.
Frequently Asked Questions
Definitely! Goat cheese, Boursin, ricotta, or even a thick spreadable cheese like cream cheese can all be swapped in. The texture and flavor will vary, but it’s fun to play with! If you don’t have a block of feta, only crumbled, it still might work – just make sure it’s full-fat and packed in brine if possible. You may want to press it together in the baking dish so it melts into a single creamy pool. We have never tried it with a different cheese though, so we can’t guarantee the results.
Yes! Try stirring in cooked shredded chicken, crispy pancetta, sautéed shrimp, or even a fried or poached egg on top for a more filling meal.
Absolutely. Toss in spinach, kale, roasted zucchini, mushrooms, or even artichoke hearts. Just make sure they’re already cooked or will roast well in the same pan.
You probably could if you really needed to, but this dish is best served fresh. Although, we always recommend cooking the pasta fresh right before serving.
We love cellantani or cavatappi in this recipe, but short pastas like penne, rotini, or farfalle work great here—they catch all that creamy sauce in every bite. But really, anything goes!
Fresh Tomato and Feta Pasta
Equipment
Ingredients
- 24 ounces grape or cherry tomatoes
- 4-6 cloves garlic peeled
- 1 8-ounce block of feta cheese drained
- ⅓-½ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- 1 pinch red pepper flakes optional
- 8 ounces pasta I like Cellentani
- 1 handful basil fresh, sliced
Instructions
- Preheat oven to 400℉. Rinse tomatoes and place in a 9×13" baking dish. Add the cloves of garlic evenly around the pan. Nestle the entire block of feta in the center of the tomatoes. Sprinkle with salt and pepper flakes (if using.)
- Drizzle with olive oil, toss tomatoes around lightly, and bake for 30 minutes.
- When the tomatoes have about 15 minutes to go, bring a large pot of salted water to a boil. When it boils, cook the pasta al dente.
- About the time you add the pasta, increase the heat to 450℉ and finish off the feta and tomatoes at the higher temperature.
- When the pasta is done cooking, reserve ¼ cup of pasta water, drain, and set aside.
- Remove the tomatoes from the oven and smoosh the cheese and tomatoes, stirring together to create a creamy sauce. Add the pasta directly to the baking dish and stir.
- If necessary, add the reserved pasta water to create a sauce-like consistency. Top with sliced fresh basil and a sprinkle of salt to taste.
Questions & Reviews
This recipe is seriously amazing! So simple and delicious and my kids ask for it on a regular basis now!