Baked Feta Cherry Tomato Pasta
Thisviral pasta recipe could not be easier! Juicy cherry tomatoes and a block offeta bake together into a creamy, incredible sauce for the easiest dinneryou'll ever make.
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 9x13 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.