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Viral Baked Feta Pasta

Viral Baked Feta Pasta

The famous internet sensation! A block of feta cheese and sweet cherry tomatoes are roasted until bubbling, then mashed into a creamy, luxurious sauce for pasta.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pints 20 ounces cherry or grape tomatoes
  • 1/2 cup extra virgin olive oil divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 block 8 ounces feta cheese (do not use crumbles)
  • 10 ounces dry pasta like cavatappi, penne, or bow ties
  • 4 cloves garlic finely minced
  • 1/2 cup fresh basil leaves roughly chopped

Equipment

  • Standard 9x13 inch glass or ceramic baking dish
  • Large pot for boiling pasta
  • Wooden spoon or potato masher
  • Colander

Method
 

  1. Preheat and Prep: Preheat your oven to 400°F (200°C).
  2. Season the Tomatoes: In a 9x13 inch baking dish, combine the cherry tomatoes, 1/4 cup of the extra virgin olive oil, kosher salt, black pepper, and crushed red pepper flakes. Toss until the tomatoes are evenly coated in the oil and spices.
  3. Add the Feta: Make a small clearing in the middle of the tomatoes and place the entire block of feta cheese directly in the center of the baking dish. Drizzle the remaining 1/4 cup of olive oil evenly over the top of the feta cheese block.
  4. Bake: Bake in the preheated oven for 30 to 35 minutes, or until the cherry tomatoes have burst, released their juices, and the feta cheese is soft and golden brown on top.
  5. Cook the Pasta: While the feta and tomatoes are baking, bring a large pot of salted water to a rolling boil. Cook the pasta according to the package directions until it reaches a perfect al dente texture. Reserve 1/2 cup of the starchy pasta water, then drain the pasta in a colander.
  6. Mash the Sauce: Remove the baking dish from the oven. Immediately add the finely minced garlic to the hot dish. Use a wooden spoon or a potato masher to smash the softened feta cheese and burst tomatoes together until they form a creamy, cohesive sauce.
  7. Combine and Serve: Add the warm, cooked pasta and the chopped fresh basil to the baking dish. Toss everything together until the pasta is completely coated in the creamy tomato and feta sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water. Serve immediately straight from the dish.

Notes

Use a Block of Feta: You absolutely must use a solid block of feta cheese rather than pre-crumbled feta. Crumbled feta contains anti-caking agents that prevent it from melting smoothly, which will result in a grainy, separated sauce.
Garlic Timing: Adding the minced garlic right after the dish comes out of the oven allows the residual heat to gently cook the garlic without burning it, providing a robust, fresh flavor. If you prefer a sweeter, milder garlic flavor, you can toss whole, peeled garlic cloves in with the tomatoes before baking.
Save the Pasta Water: Always reserve a little bit of your starchy pasta cooking water before draining your noodles. It acts as a perfect binding agent to help the thick feta sauce cling beautifully to your pasta.