Creamy Feta Pasta with Tomatoes (Printable)

Tangy feta meets sweet roasted tomatoes in this creamy Mediterranean pasta, ready in 45 minutes for effortless weeknight comfort.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Vegetables

02 - 1 lb cherry tomatoes
03 - 3 cloves garlic, minced
04 - 2 tbsp extra-virgin olive oil
05 - 1 small red onion, thinly sliced (optional)
06 - Handful fresh basil leaves, torn (plus more for serving)

→ Dairy

07 - 7 oz block feta cheese

→ Spices & Seasonings

08 - ½ tsp dried oregano
09 - ½ tsp crushed red pepper flakes (optional, for heat)
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large baking dish, add cherry tomatoes, garlic, red onion (if using), olive oil, oregano, red pepper flakes, salt, and pepper. Toss to coat evenly.
03 - Make a space in the center and place the block of feta cheese. Drizzle a bit more olive oil over the feta.
04 - Roast for 30–35 minutes, until the tomatoes burst and the feta is golden and soft.
05 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
06 - Remove the baking dish from the oven. Using a fork or spoon, mash and mix the feta and tomatoes together to create a creamy sauce.
07 - Add the drained pasta and most of the basil to the dish. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency.
08 - Serve immediately, garnishing with extra basil and freshly ground black pepper.

# Expert Tips:

01 -
  • The oven does almost all the work while you catch up on your day
  • That moment when feta meets burst tomatoes creates the creamiest no-cream sauce imaginable
  • Leftovers actually taste better the next night if they last that long
02 -
  • That pasta water is liquid gold and the difference between good sauce and restaurant quality sauce
  • Let the feta cool for just a couple minutes before mashing or it will be too runny instead of creamy
  • Adding raw garlic directly to the tomatoes before roasting prevents any bitter burnt flavor
03 -
  • Room temperature tomatoes roast more evenly than cold ones straight from the fridge
  • Whole wheat pasta works beautifully here and adds a nutty depth that plays nicely with the feta

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