Tomato Feta Pasta
Tomato and feta pasta is a simple, budget-friendly dinner. With super simple prep, you can have this delicious meatless dinner on the table in well under an hour!
Servings 4
Ingredients
- 16 ounces pasta penne or rigatoni
- 2 pints cherry tomatoes or grape tomatoes
- 1 8- ounce block of feta cheese
- 3 1/2 tablespoons olive oil
- 4 large garlic cloves minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- cup reserved pasta water to help thin the sauce, you may not need it all.
- 1/4 cup fresh basil chopped (optional)
Instructions
- Cook the pasta according to the instructions on the package until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.16 ounces pasta
- Preheat the oven to 400F.
- In a large baking dish, add the olive oil, tomatoes, garlic and seasonings. Toss to the tomatoes are coated evenly.2 pints cherry tomatoes, 1 8- ounce block of feta cheese, 3 1/2 tablespoons olive oil, 4 large garlic cloves, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
- Push the tomatoes toward the edges and place the block of feta cheese into the center of the baking pan.
- Bake for 30-35 minutes until the tomatoes are bursting and the feta cheese is slightly golden brown.
- Remove the dish from the oven. Mash the tomatoes and mix the feta cheese to make the 'sauce' - use some of the reserved pasta water, a little at a time, to loosen up the sauce if needed.cup reserved pasta water
- Add the cooked pasta to the baking dish and toss to coat.
- Serve with fresh basil, if desired.1/4 cup fresh basil
Notes
Ang's Recipe Tips
- Before you drain the pasta, save about a cup of the cooking water. Add some to the finished dish and stir until the sauce is silky and coats the pasta.
- Use a full block of feta instead of crumbled. Block feta has more moisture and gives the creamy texture this recipe is known for.
- Keep in mind that smaller grape tomatoes usually cook faster than bigger cherry tomatoes, so if your tomatoes are a little larger, you might need a couple more minutes in the oven.
Storage
To Store: Keep leftover tomato feta pasta in an airtight container in the fridge for up to four days. (These are my favorite airtight containers.) To Reheat: Warm the pasta gently in a skillet over medium-low heat. Add a splash of water, milk, or chicken broth to loosen the sauce. You can also microwave single servings in 30-second bursts, stirring each time until hot. I don’t suggest freezing this pasta because the sauce will probably separate.