I didn’t expect this recipe to be as good as it is. The first time I made it, I almost skipped the feta block and used crumbles—but that would’ve ruined it. The magic is letting the whole block melt slowly into the tomatoes. That’s what creates the creamy sauce without needing heavy cream.
If your tomatoes come out too watery or your feta doesn’t brown slightly, the texture will be off—so there are a couple small things to watch for. Once you get it right, though, this is one of those recipes you’ll keep going back to because it’s simple and actually tastes like you put in more effort than you did.
Prep / Cook Time
Prep: 10 min
Cook: 35 min
Total: 45 min
Servings: 4
Ingredients
- 8 oz (225 g) pasta of choice
- 1 block (7 oz / 200 g) feta cheese
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- Juice of 1/2 lemon
Helpful tools
- Oven-safe baking dish
- Wooden spoon or silicone spatula
- Knife and cutting board
- Measuring spoons
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, place cherry tomatoes and feta block. Drizzle with olive oil and sprinkle minced garlic, red pepper flakes, salt, and pepper over the top.
- Bake for 30 minutes, until tomatoes burst and feta is golden and soft.
- Meanwhile, cook pasta according to package instructions. Reserve 1/2 cup pasta water. Drain pasta.
- Remove baked feta and tomatoes from oven. Mix together, smashing tomatoes slightly. Add cooked pasta and stir. Use reserved pasta water as needed to create a creamy sauce.
- Stir in fresh basil, parsley, and lemon juice before serving.
Notes/Tips
Make ahead: Prep tomatoes and feta in the dish, cover, and refrigerate up to 1 day before baking.
Alternate add-ins: Sautéed spinach, zucchini, or olives can add extra flavor.
Spice level: Adjust red pepper flakes to taste, or omit for a milder dish.
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