Baked Feta and Tomato Pasta
User Reviews
5
Baked Feta and Tomato Pasta
Description
This Baked Feta and Tomato Pasta centers around a block of Greek feta nestled among cherry tomatoes and garlic cloves, drizzled with extra virgin olive oil and sprinkled with oregano and chili flakes before baking. Roasting softens the tomatoes and garlic, blending their juices into the feta, which melts into a creamy sauce. Cooked penne pasta is folded into this mixture, with some reserved pasta water used to loosen the sauce and evenly coat the noodles. The addition of fresh basil and optional Parmesan further enhances the flavor and texture.
The resulting dish balances the tangy creaminess of the feta with the sweetness of roasted tomatoes and the warmth of dried oregano and chili flakes. The baking step concentrates flavors and softens the garlic, eliminating sharpness while infusing the sauce. The pasta serves as a perfect base to carry the sauce, creating a pleasing contrast between tender noodles and the bursting roasted tomatoes.
Serve this dish warm, garnished with extra fresh basil leaves and a pinch of chili flakes if desired. The optional grated Parmesan adds a nutty depth and savory touch. It works well as a main course for a casual dinner and pairs nicely with simple green salads or crusty bread to balance the richness of the sauce.
Leftovers reheat well and can be gently warmed on the stove with a splash of water to restore the sauce’s creamy consistency. The recipe provides an estimate for nutritional content, noting it may vary depending on exact products used.
Ingredients
- 8 oz feta cheese Greek
- 2 lbs cherry tomato
- ⅓ cup extra virgin olive oil
- 1 garlic bulb Sliced or crushed cloves
- 2-3 fresh herbs basil, oregano or thyme
- 1 tablespoon oregano dried
- 1 tablespoon chili pepper flakes
- 8 oz pasta of your choice. I used penne, cooked
- black pepper freshly ground
- salt sea salt
For serving
- basil fresh leaves
- Parmesan Cheese optional
Instructions
- Preheat the oven to 190°C / 375°F
- Place the block of feta in the center of your baking dish. Arrange the tomatoes and garlic cloves around the feta. Tuck the fresh herbs between tomatoes and garlic.Drizzle everything evenly with olive oil. Sprinkle with a tablespoon of oregano and season with freshly ground pepper. Bake for 30 to 35 minutes.
- Cook the pasta al dente. Usually 1 minute less than recommended boiling time. Make sure to reserve 1 cup of the pasta water, you might need it later.
- Remove the baking dish from the oven. Immediately add ⅔ of the basil leaves. Stir the mixture together until the feta has melted into a creamy sauce.
- Add in the pasta. Gently toss until the pasta is evenly coated. If you need to, add a little of the reserved pasta water, about ⅕ cup, to loosen it up a little and make it creamier.
- Serve in bowls with grated parmesan cheese(optional), chopped fresh basil leaves, and a pinch of chili flakes.
Notes
- Reheat leftovers gently on the stove with a little water to loosen the sauce without drying it out.
- Reserve some pasta water after cooking to adjust the sauce texture when mixing with pasta.
- Fresh basil and optional Parmesan enhance the final dish but can be omitted if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 50mg | 17% |
| Sodium | 956mg | 40% |
| Potassium | 735mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1594IU | 32% |
| Vitamin C | 57mg | 63% |
| Calcium | 320mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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