Baked Feta Pasta
Whether you’re an avid TikTok user or just a casual Instagram consumer, you probably saw the feta and tomato pasta taking the social media world by storm a few years ago. It’s easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. For our version, we opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Equipment
- 1 2.5- to 3-quart baking dish
- 1 Large Pot For cooking pasta
- 1 Medium Mixing Bowl
- 1 Wooden Spoon or Spatula For stirring and smashing
- 1 Microplane or garlic press For finely grating garlic
Ingredients
Main
- 2 pints 20 ounces cherry tomatoes
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 8-ounce block feta cheese drained (see Cook’s Note)
- 10 ounces mezze rigatoni
- 1 clove garlic finely grated
- Pinch crushed red pepper flakes optional
- 1/4 cup fresh basil leaves thinly sliced
- Flaky sea salt for serving
Instructions
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s okay if some of the oil isn’t fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
Notes
1. For an optimal result, use a good quality, brine-packed feta cheese. Its creamy texture and tangy flavor are crucial to the dish's success, melding beautifully with the roasted tomatoes.2. Don't rush the baking process; the higher heat at the end is essential for caramelizing the tomatoes and browning the feta, which deepens the overall flavor profile and adds a necessary richness.3. The reserved pasta water is your best friend for achieving the perfect sauce consistency. Add it gradually, a tablespoon at a time, to emulsify the sauce and prevent it from becoming too thick or oily. This technique ensures a smooth, luscious coating for the pasta.4. Experiment with adding other roasted vegetables like sliced bell peppers or zucchini to the baking dish for added complexity and nutritional value, allowing them to soften and sweeten alongside the tomatoes and feta.