Feta Cherry Tomato Pasta
Okay, let’s talk about that famous pasta that blew up on TikTok. You know the one!
I finally gave it a try, and my friends, it did not disappoint. It’s the simplest, most delicious magic you can make in one dish.
I’m talking about this incredible Feta Cherry Tomato Pasta. It’s a game-changer for a crazy weeknight. Let me show you how I make it my own.
Why You’ll Love This Pasta
This pasta is your new secret weapon for a ridiculously easy and crazy delicious meal.
- Set it and (almost) forget it: The oven does all the hard work for you.
- One-pan wonder: We’re talking minimal cleanup, which is a HUGE win in my book.
- Customize your heart out: Throw in your favorite herbs or a little spice. Make it yours!
- The flavor is UNREAL: Sweet, roasted tomatoes and creamy, tangy feta create a sauce that’s pure magic.
- Impress everyone: It looks and tastes like you spent all day in the kitchen.
If you’re into easy pasta, you’ll also love my creamy Boursin Cheese Pasta or the famously delicious Marry Me Chicken Pasta.
Ingredients You’ll Need
Gathering your ingredients is the first step to this yummy dinner. Check the recipe card below for all the exact amounts.
- Pasta of choice: I love using cavatappi pasta because the sauce gets stuck in all those fun twists!
- Cherry tomatoes: You’ll want these sweet little gems to burst in the oven.
- Feta cheese: Get a solid block, not crumbles. It gets so creamy and delicious.
- Extra virgin olive oil: A good glug helps roast everything to perfection.
- Salt and black pepper: These basics make all the other flavors pop.
- Garlic cloves minced: Because what’s a pasta sauce without garlic?!
- Fresh basil packed and chopped: This adds that fresh, herby punch at the end..
How to Make Feta Cherry Tomato Pasta
Let’s turn these simple ingredients into your new favorite meal. It’s easier than you think!
Step 1: Roast the Goodies
- Preheat your oven to 400°F. In your 9×13 baking dish, toss 8 cups cherry tomatoes and minced garlic cloves with ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
- Place your 8-ounce block of feta right in the center and turn it over to coat it in the oil. Roast for 30-35 minutes until the tomatoes have burst and the feta is soft and golden on top.
Step 2: Cook the Pasta
While the baking dish is in the oven, bring a large pot of salted water to a boil. Cook pasta according to the package directions until it’s al dente. Remember to save 1 cup of starchy pasta water before you drain it!
Step 3: Mix It All Together
Carefully take the hot baking dish out of the oven. Immediately add your chopped fresh basil. Use a spoon or fork to smash the roasted tomatoes and creamy feta together into a gorgeous, chunky sauce. It will look SO GOOD.
Step 4: Combine Pasta and Sauce
Add the drained pasta directly into the baking dish with your new sauce. Pour in a little of the reserved pasta water and stir everything together until every single piece of pasta is coated in that creamy, tomato-y goodness. Add more water if you want it saucier!
Tips for the Best Pasta Recipe
Follow these simple tricks to make sure your pasta turns out perfect every single time.
- Block feta is best: For a super creamy sauce, avoid the pre-crumbled feta. A solid block melts much better.
- Pasta water is liquid gold: Don’t you dare forget to save it! The starchy water helps the sauce cling to the pasta.
- Season generously: Give your tomatoes a good sprinkle of salt before they go in the oven. It helps them release their juices.
- Get the right roast: You’ll know it’s done when the tomatoes are wrinkled and bursting open.
- Mix while hot: Combine the pasta and sauce straight out of the oven for the smoothest, creamiest results.
Variations and Substitutions
Don’t be afraid to play with your food! This recipe is a fantastic starting point for your own creations.
- Switch up the cheese: Try this with a block of goat cheese or Boursin for a different flavor.
- Add some protein: Toss in some cooked chicken sausage or shrimp for the last 10 minutes of roasting.
- Spice it up: Add a big pinch of red pepper flakes before it goes in the oven for a little kick.
- Herb garden: No fresh basil? Use 2 teaspoons of dried Italian seasoning instead.
- Veggie power: Throw in some sliced onions or bell peppers to roast alongside the tomatoes.
Make-Ahead and Storage Tips
This dish is best served fresh and hot. But if you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 3 days.
The pasta will soak up the sauce, so when you reheat it, add a tiny splash of water or milk to loosen it up again. I don’t recommend freezing this one.
Recipe FAQs
Can I make this dish ahead of time?
You can roast the tomatoes and feta ahead of time. Keep it in the fridge, then reheat it in the oven before mixing with freshly cooked pasta.
My sauce seems too thick. What can I do?
This is what the pasta water is for! Just add a little more of the reserved starchy water and stir until it reaches your perfect consistency.
Can I add other vegetables?
Absolutely! Zucchini, mushrooms, or asparagus would be delicious. Just chop them small so they cook in the same time.
Is this pasta served hot or cold?
It is meant to be served hot, right after you mix it all together.
What to serve with feta tomato pasta?
It’s a full meal on its own! But a simple side salad with a sharp vinaigrette or some garlic bread is always a welcome addition.
My tomatoes aren’t bursting. What should I do?
Just pop the dish back in the oven for another 5-10 minutes. You can also gently press them with a fork to help them along.
Why did my feta brown so much?
All ovens are different! If yours runs hot, you can tent the dish with foil for the last 10 minutes of cooking.
Baked Feta Cherry Tomato Pasta
Ingredients
- 12 ounces cavatappi pasta
- 8 ounces cherry tomatoes
- 1 block (8 ounces) feta cheese
- ⅓ cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- ¼ cup fresh basil packed and chopped, plus more for serving
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Combine tomatoes and feta in a 9×13 inch baking dish. Drizzle with olive oil and season with salt and pepper.
- Bake for 30-35 minutes until the tomatoes have burst and the feta is soft and golden on top.
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Mash the baked mixture immediately with a fork. Stir in minced garlic and fresh basil until a creamy sauce forms.
- Add the drained pasta and a splash of the reserved pasta water. Stir vigorously until the pasta is evenly coated. ENJOY!!!
Notes
- Always use a block of feta, not pre-crumbled, for the creamiest sauce.
- Save that pasta water! It’s the key to a silky, perfect sauce.
- Feel free to add a pinch of red pepper flakes for a little heat.
- Let the sauce sit for two minutes after mixing; it will thicken up.
- Leftovers are great reheated with a tiny splash of water.
