Description
Tomato feta pasta is a simple, yet delicious and satisfying dish. It combines roasted cherry tomatoes with creamy feta cheese, garlic, and herbs, all tossed with pasta.
Ingredients
Scale
- 1 pint (about 2 cups) cherry tomatoes
- 1 block (8 ounces) feta cheese
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 12 ounces pasta (such as penne, rotini, or spaghetti)
- Fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe dish, combine the cherry tomatoes, feta cheese, olive oil, minced garlic, dried oregano, red pepper flakes (if using), salt, and pepper. Toss gently to combine.
- Bake for 30-35 minutes, or until the tomatoes are bursting and the feta is soft and slightly golden.
- While the tomatoes and feta are baking, cook the pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- Once the tomatoes and feta are done, remove the dish from the oven. Use a fork or potato masher to gently mash the tomatoes and feta, creating a creamy sauce.
- Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Garnish with fresh basil and serve immediately.
Notes
- For extra flavor, you can add a squeeze of lemon juice at the end.
- Feel free to add other vegetables like spinach or bell peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: tomato, feta, pasta, vegetarian, easy, dinner, Mediterranean, baked