This Baked feta pasta is famous for a reason. It’s delicious, easy to make, and has simple ingredients. It can be served warm or cold, it still will be bursting with flavor!
I have once again been influenced by the internet. This recipe was everywhere and I finally succumbed to the peer pressure and made it. I was not disappointed. I really do love recipes that don’t reinvent the wheel but add a simple technique to make it better.
This includes roasting the tomatoes and feta together to create a more concentrated flavor from each. When it meets the pasta, it makes a rich but simple sauce that is both salty and tart. It is everything I want in a pasta dish and I think you guys will love it too.
Check it out below!
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Ingredients for Baked Feta Pasta
- Dried pasta. You could theoretically use any pasta and it will still turn out delicious, but it will turn out better to use bowtie or elbow or any smaller type of pasta. It will cling to the sauce better and you can eat all the ingredients in one bite.
- Cherry Tomatoes. These work out the best for convenience since you don’t have to cut them; the flavor is also better for roasting.
- Feta. Any good quality feta should do the trick. A lot of flavors is coming from it, so make it special. You can also use a vegan feta block if you don’t eat dairy.
- Olive oil. This adds a lot of flavors and is excellent for roasting.
- Garlic
- Basil. Fresh basil is just the cherry on top. There are such few ingredients in this that it pays to put extra effort into the quality of your ingredients.
Storing It and Extra Tips
Store leftovers in an airtight container in the fridge. It will last up to five days. You can also store it in a freezer and it should last up to 1 month. I don’t think it will last that long.
Some people serve this chilled. I prefer it warm, but if you want to make this the night before a hike or a road trip, I think this would hit the spot.
Want More?
Try Out Similar recipes below:
Baked Feta Pasta
Equipment
- 1 Oven-safe baking dish
Materials
- 8 oz dried pasta
- 2 pints cherry tomatoes
- 8 oz feta cheese or vegan feta
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
- 2 garlic cloves, minced finely
- 1/4 cup packed fresh basil
Instructions
- Preheat oven to 400°F
- Place cherry tomatoes into an oven-safe baking dish. Pour the olive oil, salt and pepper on top. Toss well to coat.
- Place feta in the middle of the dish. Flip once to coat both sides in the olive oil.
- Bake for 35 minutes or until cherry tomatoes start to soften and the feta just begins to brown.
- While the feta is baking, boil some salted water to cook your pasta. Cook until pasta is al dente. Reserve 1/2 cup of the pasta water and drain the rest.
- Take out baking dish out of the oven and mix to break up the feta. Add your pasta, pasta water, garlic, and basil. Mix well to combine.
- Serve hot with a garnish of chopped fresh basil. You can also serve chilled as a pasta salad.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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Pasta at it’s best. With cherry tomatoes it is special. I prefer it hot.