Go Back
Overhead shot of roasted cherry tomato and feta pasta in a white bowl, torn basil and glossy sauce coating fusilli.

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.