Cherry Tomato and Roasted Feta Pasta with Fresh Basil

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Roasted Cherry Tomato and Feta Pasta is a one-pan dinner where whole cherry tomatoes and a block of feta roast together at 400 F / 200 C until the tomatoes burst and the feta turns soft with lightly golden edges. You mash them right in the baking dish into a chunky, salty sauce, no blender or cream needed. Toss in hot pasta and torn basil and it’s on the table in about 40 minutes.

I use a whole block of feta here, not the pre-crumbled kind. Pre-crumbled feta is coated in anti-caking starch, so it stays chalky and dry instead of melting into that glossy sauce.

This one came out of too many summers with a tomato glut on the counter. The oven does the work a stovetop sauce would otherwise take 20 minutes of stirring to build.

It eats like a full meal on its own, though a green salad or garlic bread rounds it out if you’re feeding a crowd.

Why You’ll Love This Recipe

• Comes together with one baking dish and one pot
• No blender or cream, the sauce is mashed with a fork
• Eats like a full meal with protein already built in
• Uses a tomato glut or a store box of cherry tomatoes

Ingredient Notes

• cherry tomatoes: Whole cherry or grape tomatoes hold shape while roasting, then burst into a jammy base. Canned tomatoes release too much liquid and won’t caramelize the same way.
• feta cheese: Buy a whole block, not pre-crumbled. Pre-crumbled feta is treated with anti-caking starch and stays dry instead of softening into a creamy sauce.
• garlic: Smashed cloves soften and sweeten as they roast next to the tomatoes. Pull them out if anyone at the table skips garlic.
• short pasta: Fusilli or penne catches the chunky sauce better than long noodles. Any short shape with ridges or curves works.
• fresh basil: Add it off the heat so it stays bright green. Dried basil works in a pinch but won’t give the same fresh lift.
• reserved pasta water: Starchy pasta water loosens the mashed tomato-feta mixture into a glossy sauce. Don’t skip saving it before you drain.

Cherry Tomato and Roasted Feta Pasta with Fresh Basil

Cherry tomatoes and a whole feta block roast together, get mashed into a sauce, and toss with pasta and basil for a 40-minute vegetarian dinner.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Pasta

Cuisine: Mediterranean

Calories: 832

Ingredients Method Notes

Ingredients

  

For the roasted tomatoes and feta

• 500 g cherry tomatoes (about 3 cups); whole
• 200 g feta cheese (7 oz); whole block, not crumbled
• 4 garlic cloves smashed
• 4 tbsp olive oil (60 ml); divided
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the pasta

• 340 g short pasta (fusilli or penne) (12 oz dry)
• 1/2 cup fresh basil leaves torn, plus more for topping
• 1 tsp lemon zest optional
• 1 cup pasta cooking water reserved

Method

 

Roast the tomatoes and feta

1. Heat the oven to 400 F / 200 C.
2. In a 9x13 inch (23x33 cm) baking dish, toss the cherry tomatoes, smashed garlic, 3 tbsp of the olive oil, red pepper flakes, oregano, salt, and pepper.
3. Nestle the whole feta block into the center of the dish and push the tomatoes up around it. Drizzle the feta with the remaining 1 tbsp olive oil.
4. Roast for 25 to 30 minutes, until the tomatoes have burst and collapsed and the feta is soft with lightly golden edges. Pull it earlier if the feta browns fast in your oven.

Cook the pasta and build the sauce

1. While the tomatoes roast, bring 4 quarts (3.8 L) of salted water to a boil in a 6-quart (5.7 L) pot. Cook the pasta 1 minute short of the package time, until just shy of al dente.
2. Scoop out 1 cup of the pasta water and set aside, then drain the pasta.
3. Mash the roasted tomatoes and feta together with a fork right in the baking dish, until you have a chunky, saucy mixture.
4. Add the drained pasta to the baking dish and toss with the sauce, splashing in reserved pasta water a few tablespoons at a time until the noodles are glossy and coated.
5. Stir in the torn basil and lemon zest. Taste and adjust salt and pepper.
6. Serve right away, topped with more basil and a crack of black pepper.

Notes

• Use a whole feta block, not pre-crumbled, for a creamy mashed sauce.
• Roast tomatoes and feta together in the same dish to build the sauce.
• Reserve pasta water before draining, you'll need it to loosen the sauce.
• Pull feta out once edges turn deep gold, not fully browned.

Tips for Success

• Use a block of feta, not pre-crumbled, so it softens into a creamy sauce instead of staying dry and grainy.
• Reserve at least 1 cup of pasta water before draining, since you’ll need it to loosen the sauce.
• Pull the dish from the oven once feta edges turn deep gold, closer to 25 minutes if your oven runs hot.
• Mash tomatoes and feta with a fork right in the baking dish so you skip washing a blender.
• Cook pasta 1 minute short of the package time, since it finishes softening once tossed with the hot sauce.

Variations

• Stir in a handful of baby spinach or arugula off the heat so it wilts into the warm pasta.
• Swap feta for a block of goat cheese for a tangier, softer sauce with less salt.
• Add a drained can of white beans after roasting to turn this into a heartier one-pan meal.

Storage and Reheating

Roasted Cherry Tomato and Feta Pasta keeps in an airtight container in the fridge for 3 to 4 days. The sauce thickens as it chills, which is normal.

Reheat in a 10-inch skillet over medium-low with a splash of water or milk, stirring for 3 to 4 minutes until the sauce loosens and turns glossy again. A microwave works too, 60 to 90 seconds covered, stirring halfway through. Skip the freezer here, the tomato-feta sauce separates and turns watery once thawed.

Serving Suggestions

Roasted Cherry Tomato and Feta Pasta eats like a full meal on its own, with protein and vegetables already built into the bowl. A few extra torn basil leaves and a crack of black pepper on top finish it well.

Pair it with a simple arugula salad dressed in lemon and olive oil, or warm garlic bread for scooping up the extra sauce. A glass of chilled dry white wine, like Pinot Grigio, works alongside the briny feta.

FAQ

Why is my roasted feta still crumbly instead of creamy?

This usually means you started with pre-crumbled feta, which is coated in anti-caking starch and won’t soften the same way. Use a whole block of feta and roast it next to the tomatoes at 400 F / 200 C for 25 to 30 minutes, then mash it with a fork while it’s still warm for a glossy sauce.

Can I use canned tomatoes instead of fresh cherry tomatoes in this recipe?

Fresh cherry tomatoes work best because they hold their shape while roasting, then burst into a jammy sauce with concentrated sweetness. Canned tomatoes release too much liquid in the oven and turn the dish watery instead of caramelized. If cherry tomatoes aren’t in season, grape tomatoes are the closest substitute.

Can I roast the tomatoes and feta ahead of time for this pasta?

Yes, roast the tomato and feta mixture up to 2 days ahead and store it covered in the fridge. Reheat it gently in a skillet until warm, mash it into a sauce, then toss with freshly boiled pasta so the noodles don’t turn mushy from sitting overnight.

What pairs well with roasted cherry tomato and feta pasta?

A simple arugula or spinach salad with lemon dressing balances the richness of the roasted feta. Garlic bread is good for scooping up extra sauce, and a chilled dry white wine like Pinot Grigio works well against the briny feta. Grilled chicken or shrimp on the side turns it into a bigger dinner.

Is roasted cherry tomato and feta pasta gluten-free?

Not as written, since regular pasta contains gluten, but the sauce itself is naturally gluten-free. Swap in your favorite gluten-free pasta, such as one made from rice or corn, and cook it according to the package time since gluten-free noodles can turn mushy faster than wheat pasta.

What’s the difference between this and the viral baked feta pasta?

This recipe roasts cherry tomatoes alongside the feta block instead of baking feta in a pool of plain olive oil, which builds more sauce and less oiliness. The tomatoes also add natural sweetness and body, so you need less added fat than the original baked feta version.

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