Tomato Feta Pasta Recipe
Warm tomatoes bursting in the oven, creamy feta melting into a rich sauce, and pasta soaking up every bit of flavor — this tomato feta pasta recipe delivers comfort with very little effort. It’s a reliable weeknight dinner that feels special without being complicated. The balance of tangy cheese, sweet roasted tomatoes, olive oil, and garlic creates a naturally bold taste that doesn’t need heavy sauces or long prep time. If you enjoy fresh Mediterranean flavors and quick meals that still feel homemade, this recipe fits beautifully.
Equipment Needed
- Large baking dish or oven-safe casserole dish
- Medium pot for boiling pasta
- Colander
- Mixing spoon or silicone spatula
- Measuring cups and spoons
- Knife and cutting board
- Oven mitts
Ingredients List
For the baked sauce:
- 2 cups cherry tomatoes (whole or halved)
- 7 oz (200 g) block feta cheese
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon chili flakes (optional)
- ½ teaspoon salt (adjust to taste)
For the pasta:
- 12 oz (340 g) penne, rotini, or fusilli
- 8 cups water
- 1 tablespoon salt
Optional finishing touches:
- ¼ cup fresh basil or parsley, chopped
- 1 tablespoon extra olive oil for drizzling
Step-by-Step Instructions
- Preheat the oven.
Set your oven to 400°F (200°C). This temperature allows the tomatoes to roast and release natural sweetness while the feta softens into a creamy base. - Assemble the baking dish.
Place cherry tomatoes evenly in the baking dish. Set the block of feta in the center. Drizzle olive oil over everything. - Season the ingredients.
Sprinkle garlic, oregano, black pepper, chili flakes, and salt over the tomatoes and feta. Lightly toss the tomatoes to coat while keeping the feta centered. - Bake until soft and golden.
Transfer the dish to the oven and bake for 30–35 minutes. The tomatoes should burst and the feta should appear soft with lightly browned edges. - Cook the pasta.
While the feta bakes, bring water to a boil in a medium pot. Add salt and pasta. Cook according to package instructions until al dente. Drain, reserving ½ cup of pasta water. - Create the sauce.
Remove the baking dish from the oven. Using a spoon or spatula, gently mash the feta and tomatoes together until creamy and well combined. - Combine pasta and sauce.
Add drained pasta directly into the baking dish. Pour in a small amount of reserved pasta water to loosen the sauce if needed. Toss until the pasta is fully coated. - Finish and serve.
Taste and adjust seasoning if necessary. Garnish with fresh herbs and drizzle a little olive oil if desired.
Nutrition Facts (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 15 g |
| Carbohydrates | 48 g |
| Fat | 19 g |
| Saturated Fat | 7 g |
| Fiber | 4 g |
| Sodium | 620 mg |
| Sugar | 6 g |
Values may vary depending on portion size and ingredients used.
Helpful Tips
Choose a block of feta instead of crumbled cheese. Blocks melt better and create a smoother sauce texture. Cherry tomatoes offer natural sweetness and moisture, helping balance the saltiness of feta. If your sauce feels too thick, reserved pasta water adds silkiness without diluting flavor. Avoid over-salting since feta already contains salt. Roasting slightly longer deepens tomato flavor and enhances caramelization.
Variations
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
- Vegetable Add-Ins: Mix roasted zucchini, spinach, mushrooms, or bell peppers into the pasta.
- Whole Grain Option: Use whole wheat or lentil pasta for higher fiber and protein.
- Creamier Texture: Stir in 2 tablespoons of cream or Greek yogurt after baking for a richer finish.
- Spicy Version: Increase chili flakes or add a small spoon of chili paste for heat.
How to Serve
Serve tomato feta pasta hot straight from the baking dish. It pairs well with a crisp side salad, roasted vegetables, or warm flatbread. For entertaining, garnish with fresh herbs and cracked pepper for presentation. This dish works as both a main meal and a hearty side for grilled meats or seafood.
Storage Instructions
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in the microwave or stovetop with a splash of water or olive oil to restore moisture. Freezing is not recommended as feta texture may change after thawing.
FAQs
Can I use crumbled feta instead of a block?
Yes, but the sauce may be slightly grainy and less creamy. A block produces smoother results.
What pasta shapes work best?
Short pasta such as penne, rotini, shells, or fusilli holds the sauce well and mixes evenly.
Can I make this dish dairy-free?
You can substitute dairy-free feta alternatives, but texture and flavor may vary.
Is this recipe suitable for meal prep?
Yes. It reheats well for lunches or quick dinners within three days.
Can I add fresh tomatoes instead of cherry tomatoes?
Yes, but chop them into chunks and reduce baking time slightly to avoid excess liquid.
Conclusion
This tomato feta pasta recipe delivers bold flavor, simple preparation, and dependable results every time. Roasted tomatoes create natural sweetness, while baked feta forms a creamy sauce without complicated steps. Whether you’re cooking for family or preparing quick meals for the week, this dish stays satisfying, flexible, and comforting. With minimal ingredients and consistent texture, it’s a recipe that earns a permanent spot in your rotation.
