Baked Feta Cherry Tomatoes

I stumbled onto this recipe during a frantic weeknight when the fridge was nearly empty except for a block of feta and a basket of cherry tomatoes. I tossed everything into a baking dish, crossed my fingers, and forty minutes later, my kitchen smelled like a Greek island. The creamy, tangy sauce that formed when I mashed the roasted feta into those burst tomatoes was pure magic, and I've been making it on repeat ever since.

The first time I served this to friends, they arrived just as I pulled the bubbling dish from the oven. The tomatoes had caramelized at the edges, the feta was golden and soft, and the whole room smelled like garlic and herbs. We stood around the counter, twirling pasta straight from the pan, laughing and talking until the dish was scraped clean.

Ingredients

• Feta cheese: The star of the show, it becomes impossibly creamy when baked and adds a salty, tangy richness that coats every strand of pasta.
• Cherry tomatoes: They burst in the oven, releasing sweet juices that mingle with the feta to form the sauce, so use the ripest ones you can find.
• Garlic: Roasting mellows its bite into a warm, aromatic sweetness that weaves through the entire dish.
• Olive oil: Use a good extra virgin variety, it carries the flavors and helps everything caramelize beautifully.
• Short pasta: Shapes like penne or fusilli are perfect because their ridges and curves catch all that creamy sauce.
• Fresh basil: Stir it in at the end for a burst of brightness that lifts the whole dish.
• Dried oregano: A Mediterranean essential that adds earthy, herbal depth to the roasted vegetables.
• Crushed red pepper flakes: Optional, but a pinch gives just enough heat to balance the richness.

Instructions

Preheat and Prep:

Get your oven hot to 200°C (400°F) so it is ready to transform your ingredients into something magical. Gather your baking dish and ingredients while it heats.

Arrange the Tomatoes and Garlic:

Scatter the cherry tomatoes and minced garlic in a large oven-safe dish, drizzle with olive oil, then season with oregano, red pepper flakes, salt, and pepper. Toss everything with your hands so each tomato glistens.

Nestle the Feta:

Place the whole block of feta right in the center of the tomatoes, like a creamy island in a ruby sea. Drizzle a little more olive oil over the top.

Bake Until Golden:

Slide the dish into the oven and let it roast for 30 minutes, until the tomatoes are bursting and the feta has a golden, slightly crispy top. The smell will be incredible.

Cook the Pasta:

While everything bakes, boil your pasta in well-salted water until al dente, then drain and save half a cup of that starchy cooking water. It is your secret weapon for a silky sauce.

Mash and Mix:

Pull the dish from the oven and use a fork to mash the feta and tomatoes together until they become a creamy, chunky sauce. It should look messy and delicious.

Toss It All Together:

Add the hot pasta and chopped basil directly to the baking dish, tossing until every piece is coated. Splash in some pasta water if you want it creamier.

Taste and Serve:

Adjust the salt and pepper, then serve it up hot, scattered with extra basil leaves. Do not wait, it tastes best straight from the dish.

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One rainy Sunday, I made this for my sister who was going through a tough week. We ate it curled up on the couch, the creamy pasta warming us from the inside out, and she said it tasted like a hug. Sometimes the simplest dishes carry the most comfort.

How to Make It Even Better

I have tossed in handfuls of baby spinach or peppery arugula right at the end, letting the heat wilt the greens into the sauce for extra color and nutrition. If you are feeling adventurous, swap the feta for tangy goat cheese, it melts into something almost mousse-like. A squeeze of lemon juice just before serving brightens everything up, cutting through the richness with a zesty spark.

What to Serve Alongside

This pasta is rich and satisfying on its own, but I love pairing it with a simple green salad dressed in lemon vinaigrette to balance the creamy sauce. A crusty baguette for mopping up every last bit of that feta-tomato goodness is non-negotiable. Pour a chilled glass of Sauvignon Blanc or a crisp rosé, and you have got yourself a meal that feels like a mini vacation.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce thickens as it sits. When reheating, add a splash of water or olive oil and warm gently on the stovetop, stirring until it loosens back up. I have even eaten it cold straight from the fridge as a quick lunch, and it is surprisingly delicious.

• Store in a sealed container to keep the pasta from drying out.
• Reheat gently over low heat to avoid breaking the sauce.
• Add fresh basil after reheating to bring back that just-made brightness.

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This dish has become my go-to for nights when I want something special without the stress, and it never fails to make everyone at the table smile. I hope it brings as much joy to your kitchen as it has to mine.

Recipe FAQs

→ Can I use other types of pasta?

Yes, short pasta like penne, fusilli, or similar types work best as they hold the sauce well.

→ How do I ensure the feta becomes creamy?

Baking the whole feta block with tomatoes softens it. Mashing them together after baking creates a luscious, creamy sauce.

→ Can I add greens to this dish?

Adding baby spinach or arugula either before serving or tossed in at the end adds fresh, green flavor and texture.

→ What is the purpose of reserved pasta water?

A splash of reserved pasta water can be added to loosen the sauce and enhance creaminess when mixing with the baked feta and tomatoes.

→ Can this dish be made spicier?

Yes, crushed red pepper flakes included in the baking mix add a gentle heat, adjustable to your preference.