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Baked Feta Cherry Tomato Pasta

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Pasta
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Combine tomatoes and feta in a 9x13 inch baking dish. Drizzle with olive oil and season with salt and pepper.
  3. Bake for 30-35 minutes until the tomatoes have burst and the feta is soft and golden on top.
  4. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
  5. Mash the baked mixture immediately with a fork. Stir in minced garlic and fresh basil until a creamy sauce forms.
  6. 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.