Description
A creamy, comforting pasta made by roasting cherry tomatoes and a block of feta until soft and jammy, then tossing everything with hot pasta and fresh basil for an easy vegetarian dinner.
Ingredients
Scale
- 12 ounces dry pasta, such as penne or fusilli
- 2 cups fresh cherry tomatoes
- 7 ounces block feta cheese
- 3 garlic cloves, lightly crushed
- 3 tablespoons olive oil
- 1/4 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Add the cherry tomatoes and lightly crushed garlic cloves to a baking dish. Drizzle with olive oil and season with salt and black pepper.
- Place the block of feta cheese in the center of the baking dish, keeping it intact.
- Gently toss the tomatoes to coat them in the oil and seasonings, leaving the feta in the middle.
- Bake for 25 minutes, until the tomatoes burst and the feta is soft and lightly golden.
- While the feta and tomatoes bake, cook the pasta according to the package instructions until tender. Reserve a little pasta water if needed, then drain.
- Add the hot cooked pasta to the baking dish and stir everything together until the feta and roasted tomatoes form a creamy sauce that coats the pasta.
- Stir in the chopped fresh basil and serve warm.
Notes
- Use block feta instead of crumbled feta for the creamiest texture.
- If the sauce feels too thick, stir in a splash of reserved pasta water.
- Fresh parsley can be used instead of basil if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg