Tender pasta in a fragrant sauce of oven-baked cherry tomatoes and feta: juicy tomatoes, garlic, herbs, and olive oil melt into a creamy, tomato-rich dressing right in the oven. All that remains is to toss in your favorite pasta and finish with fresh basil — simple, quick, and deeply satisfying.
Ingredients
- Cherry tomatoes — 1.1 lb | 500 g
- Feta — 7 oz | 200 g
- Short pasta (penne, fusilli) — 10.6 oz | 300 g
- Garlic — 3 cloves
- Olive oil — 3 tbsp | 45 ml
- Dried oregano — 1 tsp | 5 ml
- Dried thyme — 1/2 tsp | 2.5 ml
- Salt — to taste
- Black pepper — to taste
- Fresh basil — 1 handful
Step-by-step recipe
- Preheat the oven to 392°F | 200°C. Peel the garlic and finely chop it.
- Place the cherry tomatoes in an ovenproof dish, add the garlic, oregano, thyme, a pinch of salt and pepper, pour in the olive oil, and toss to combine.
- Set the block of feta on top. Bake for 35 minutes, until the tomatoes are soft and the cheese has turned golden at the edges.
- Meanwhile, cook the pasta in salted water until al dente. Drain, reserving 1/2 cup | 100 ml of the cooking water.
- Remove the dish from the oven and mash the feta and tomatoes with a fork until smooth and saucy.
- Add the pasta and, if needed, a little cooking water. Toss until creamy.
- Scatter over torn basil and serve at once.
Nutritional value per serving
| Calories | ≈ 505 kcal |
| Protein | ≈ 17 g |
| Fat | ≈ 22 g |
| Carbohydrates | ≈ 57 g |
| Dietary fiber | ≈ 4 g |
| Sugars | ≈ 4 g |
| Sodium | ≈ 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Heat: add a pinch of chili flakes along with the herbs.
- Sauce texture: add the pasta water little by little — it helps make the sauce silkier.
- Cheese swap: halloumi, soft goat cheese, or ricotta salata can stand in for feta.
- Add-ins: olives, capers, or toasted pine nuts work beautifully.
- Pasta shape: choose ridged shapes like fusilli, penne, or rigatoni — they hold the sauce best.
FAQ
Can I replace the feta with another cheese?
Yes. Halloumi, soft goat cheese, or ricotta salata work well. Keep an eye on the saltiness and adjust the seasoning accordingly.
Which pasta is best for this sauce?
Short ridged shapes such as penne, fusilli, or rigatoni hold the sauce especially well. Spaghetti also works if you prefer that format.
Can I make it without an oven?
Yes. Simmer the tomatoes with the garlic in a skillet for 12–15 minutes, until soft, then add the crumbled feta and warm until creamy before tossing with the pasta.