Baked Feta Cherry Tomatoes Basil (Printable Version)

A creamy blend of roasted feta, cherry tomatoes, and basil creating rich, vibrant flavors.

# What You Need:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1 lb whole cherry tomatoes
03 - 3 cloves garlic, thinly sliced
04 - 1 small red onion, thinly sliced (optional)
05 - ¾ cup fresh basil leaves, torn or chopped

→ Pantry

06 - 12 oz dried pasta (penne or fusilli)
07 - 3 tbsp extra virgin olive oil
08 - ½ tsp crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F. In a large ovenproof baking dish, combine cherry tomatoes, garlic, and red onion if using. Drizzle with 2 tablespoons olive oil, season with salt, pepper, and crushed red pepper flakes, then toss to coat evenly.
02 - Place the block of feta cheese centrally atop the tomatoes and drizzle with the remaining 1 tablespoon of olive oil.
03 - Bake for 30 minutes until tomatoes blister and feta becomes soft and golden.
04 - While roasting, cook pasta in salted boiling water until al dente according to package directions. Reserve ½ cup pasta cooking water and drain the rest.
05 - Remove baking dish from oven. Use a fork to mash the feta and roasted tomatoes into a creamy sauce. Add the drained pasta and half the basil to the dish, tossing together and incorporating reserved pasta water gradually to achieve a silky consistency.
06 - Plate the pasta and garnish with remaining fresh basil and additional black pepper to taste. Serve immediately.

# Helpful Tips:

01 -
  • The feta becomes this luxurious, melting base that transforms into creamy sauce without any cream.
  • Everything happens in one dish, which means less cleanup and more time actually enjoying dinner.
  • It feels restaurant-quality but comes together in the time it takes to cook pasta.
02 -
  • Don't skip reserving that pasta water—it's the difference between a creamy sauce and a clumpy one.
  • The feta doesn't need to be fully crumbled; those small chunks are actually what you want, because they soften into the sauce rather than disappearing completely.
03 -
  • Use a block of feta, not crumbled—it creates a better texture when mashed and looks more impressive when it's roasting.
  • Don't skip the pasta water; starchy water is what restaurant kitchens have been using forever to make sauces cling to noodles and feel luxurious.

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