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Baked Feta Pasta with Cherry Tomatoes

Baked feta pasta with cherry tomatoes gets its creamy sauce from roasting feta and burst tomatoes together in a baking dish. Tossed with short pasta, reserved pasta water, and torn basil, it makes a bright, savory dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pints cherry tomatoes
  • 1 block (8 oz) feta cheese
  • 3 cloves garlic minced
  • 0.33 cup olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 4 qt water
  • 1 tbsp kosher salt
  • 12 oz short pasta such as rotini or cavatappi
  • 0.5 cup pasta cooking water reserved
  • 0.5 cup basil fresh leaves, torn

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 400°F.
  2. Put the cherry tomatoes in a 9x13-inch baking dish.
  3. Nestle the feta in the center of the tomatoes.
  4. Scatter the garlic over the tomatoes.
  5. Drizzle everything with the olive oil.
  6. Season with 1/2 teaspoon kosher salt, black pepper, and red pepper flakes.
  7. Bake for 30 to 35 minutes, until the tomatoes have burst and the feta is soft.
  8. While the tomatoes bake, bring the water to a boil in a 6-quart pot.
  9. Stir in 1 tablespoon kosher salt.
  10. Add the pasta and cook according to package directions until al dente.
  11. Reserve 1/2 cup pasta cooking water.
  12. Drain the pasta.
  13. Mash the feta and tomatoes together in the baking dish.
  14. Add the drained pasta and reserved pasta water.
  15. Toss until evenly coated.
  16. Stir in the basil and serve hot.

Notes

For a smoother sauce, mash the feta thoroughly and add the reserved pasta water gradually. Refrigerate leftovers for up to 3 days; freezing is not recommended because the feta sauce can turn grainy. Use gluten-free short pasta for a gluten-free version.