Baked Feta Pasta with Tomatoes

There's a particular magic that happens when you stop trying so hard. I had a rough week, one of those stretches where cooking felt like an obligation, and I was determined to make something that required minimal fussing. A block of feta caught my eye at the market, some cherry tomatoes that were practically glowing, and suddenly I remembered a version of this dish I'd tasted years ago. What started as a desperate bid for something easy turned into the kind of meal that makes you pause mid-bite and just smile.

I made this for friends on a summer evening when the tomatoes at the farmer's market were at their peak, and someone asked if I'd gone to culinary school. The look on their faces when I explained it was basically just roasting a block of cheese with tomatoes was worth more than any compliment. That's when I knew this recipe was special—not because it was complicated, but because it felt effortless and tasted like you'd been planning it for days.

Ingredients

• Cherry tomatoes, 500 g: Look for tomatoes that feel heavy for their size and smell sweet at the stem end. They'll burst and concentrate beautifully in the heat, creating little pockets of jammy flavor.
• Feta cheese block, 200 g: Use a good quality block, not crumbled, so it melts into a creamy sauce. The block sits in the center like it's holding everything together.
• Fresh basil, 1 cup torn: Add it in two stages—half during tossing for flavor that carries through, half at the end so you get those bright, fragrant bursts.
• Dried pasta, 300 g: Choose shapes with texture like fusilli or penne that grab onto the sauce. Short pasta works better here than long strands.
• Garlic, 3 cloves minced: Don't skip mincing it finely—you want it to dissolve into the tomatoes and oil rather than sit in little chunks.
• Extra-virgin olive oil, 3 tbsp: This is your vehicle for flavor, so use something you actually enjoy tasting. It carries everything.
• Red pepper flakes, ½ tsp optional: A whisper of heat makes the tomatoes taste even more tomatoey, but skip it if you prefer pure sweetness.
• Sea salt and black pepper: Season generously at each stage rather than all at once at the end.

Instructions

Heat your oven and prepare the pan:

Set the oven to 200°C (400°F). While it's warming, scatter your cherry tomatoes and minced garlic into a large baking dish in a single layer, leaving space in the center.

Coat everything in oil:

Drizzle the tomatoes and garlic generously with olive oil, then scatter salt, pepper, and red pepper flakes over everything if you're using them. Toss gently so each tomato gets a light coating.

Nestle in the feta:

Place your block of feta right in the center of the dish, almost like you're creating a little throne of tomatoes around it. Give it a final drizzle of olive oil on top.

Roast until everything transforms:

Slide the dish into the oven for 30 minutes. The tomatoes will begin to split and release their juices, the feta will turn golden and soft at the edges, and your kitchen will smell incredible.

Cook the pasta simultaneously:

While the oven is doing its work, get a large pot of salted water boiling. Cook your pasta according to package directions until it's al dente—tender but still with a slight resistance when you bite it. Before draining, scoop out and save about half a cup of the starchy pasta water.

Create the sauce:

Once you pull the baking dish from the oven, use the back of a spoon to gently mash the softened feta and burst tomatoes together. They'll combine into a creamy, chunky sauce that coats the back of the spoon.

Bring it all together:

Add your drained pasta to the baking dish along with half of the fresh basil leaves, torn by hand. Toss everything together, adding splashes of reserved pasta water until the sauce clings to each piece of pasta without being soupy.

Finish and serve:

Taste it, adjust the salt and pepper if needed, then serve immediately while everything is still warm. Scatter the remaining basil over the top of each plate.

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I served this to my mother once when she was going through a phase of not eating much, and she asked for seconds while we were still talking. The act of eating together over something this simple seemed to matter more than the food itself, though the food definitely helped. Now whenever she visits, this is what she asks me to make.

Why This Works as a Weeknight Dinner

The beauty of this dish is that it operates on the principle of multiplication through simplicity. You're starting with maybe five or six ingredients, but in the oven they become something that tastes far more composed and intentional. There's no emulsifying cream, no delicate timing on a stovetop, no sauce that might break or separate. The oven does the work while you clear the counter or help with homework. By the time the timer goes off, dinner is essentially done.

The Art of Tasting as You Go

Before you serve, take a quiet moment to taste what you've made. The salt from the pasta water combined with the natural salt from the feta and the brightness of the tomatoes should feel balanced, not one-note. If something feels flat, a crack of fresh pepper or a small pinch more salt can lift everything. This is where you remember that you're not just following instructions—you're making something for people you care about, and your taste buds are part of the recipe.

Variations and Personal Touches

This recipe has a flexibility that comes from confidence. Once you understand how the elements work together, you can trust your instincts with small additions. A handful of spinach wilts into the warm pasta and adds subtle earthiness. A handful of pine nuts toasted in a dry pan adds texture and a buttery sweetness. Torn mozzarella balls stirred in at the end create pockets of creaminess that contrast with the feta. You're not deviating from the recipe so much as understanding it well enough to speak its language.

• Try sun-dried tomatoes mixed with fresh ones for deeper, almost wine-like flavor.
• A splash of balsamic vinegar tossed in at the very end adds dark sweetness that makes people pause and ask what they're tasting.
• If you have anchovies and love them, a tiny piece dissolved into the hot pan adds an umami depth nobody can quite identify.

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This is the kind of recipe that becomes part of your regular rotation not because it's complicated, but because it's dependable and genuinely delicious. Make it when you need something that feels special without the work.

Recipe FAQs

→ What pasta shapes work best?

Short pasta shapes like penne, fusilli, or rigatoni are ideal for holding the creamy sauce, though spaghetti works well too.

→ How do I make it gluten-free?

Simply substitute the standard wheat pasta with your favorite certified gluten-free pasta variety.

→ Can I add extra protein?

Grilled chicken or white beans make excellent additions without overpowering the flavors.

→ Why is my sauce not creamy enough?

Ensure you mash the roasted feta and tomatoes thoroughly while they are hot and add reserved pasta water to reach the desired consistency.

→ Can I prepare this in advance?

It is best enjoyed fresh, but you can roast the tomatoes and feta ahead of time and reheat them before tossing with cooked pasta.