Baked Feta Pasta

x 1

Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked short tube pasta so the sauce gets trapped inside each piece.

See Cook’s Note referenced for feta in source.

Cook Time

20 min

Total Time

45 min

Servings

4

Pasta
Vegetarian
Baking
Sauce
Main Dish
Quick
Comfort Food
Dinner
Lunch
Greek

Ingredients

  • 2 pints cherry tomatoes 20 ounces
  • 1/2 cups extra-virgin olive oil
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 8 ounces feta cheese drained (see Cook’s Note)
  • 10 ounces mezze rigatoni
  • 1 garlic finely grated
  • crushed red pepper flakes optional; pinch
  • 1/4 cup fresh basil leaves thinly sliced
  • Flaky sea salt for serving

Preparation

  1. Preheat the oven to 400 degrees F.
  2. Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper.
  3. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
  4. Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
  5. As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes if using. Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce. Add the pasta and half the basil and toss until evenly coated.
  6. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.