Description
This creamy feta tomato pasta features roasted feta and cherry tomatoes, creating a rich and luscious sauce that’s easy to prepare. Perfect for cozy dinners or gatherings, this dish is sure to impress with its delightful flavors and simple steps. Enjoy it warm, garnished with fresh basil and optional Parmesan cheese.
Ingredients
Scale
- 8 ounces of pasta (penne or fusilli)
- 1 block (8 ounces) of feta cheese
- 2 cups of cherry tomatoes, halved
- 1/4 cup of extra virgin olive oil
- 4 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain and set aside.
- In a large baking dish, place the block of feta cheese in the center and surround it with halved cherry tomatoes. Drizzle olive oil over the feta and tomatoes.
- Sprinkle minced garlic, dried oregano, red pepper flakes (if using), and a generous pinch of salt and pepper over the mixture.
- Bake in the preheated oven for 25-30 minutes until the feta is golden and the tomatoes burst.
- Remove from the oven and gently mash the feta and tomatoes together with a fork until combined.
- Add the drained pasta to the baking dish and toss until well coated. If the mixture is too thick, add reserved pasta water gradually until desired consistency is reached.
- Taste and adjust seasoning with more salt, pepper, or olive oil if needed.
- Serve warm, garnished with fresh basil leaves and grated Parmesan cheese if desired.
- Dig in and savor the creamy feta tomato pasta!
Notes
- Add Vegetables: Consider adding spinach, zucchini, or bell peppers for extra nutrition.
- Protein Boost: Add cooked chicken, shrimp, or chickpeas for added protein.
- Herb Variations: Experiment with different herbs like thyme or parsley.
- Make it Vegan: Substitute feta with a plant-based alternative or omit it and use nutritional yeast.
- Leftovers: Store in the fridge for a couple of days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes