Feta pasta with cherry tomatoes
Feta pasta with cherry tomatoes is a easy Italian recipe that serves 4. 450 calories per serving. Recipe by Deliciously Simple on YouTube.
Prep: 17 min | Cook: 50 min | Total: 1 hr 22 min
Cost: $10.15 total, $2.54 per serving
Ingredients
- 2 cups Cherry Tomatoes (halved)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 1 teaspoon Salt (to taste)
- 0.5 teaspoon Black Pepper (freshly ground)
- 200 grams Feta Cheese (block, full‑fat for best melt)
- 2 cloves Garlic (minced)
- 0.25 cup Fresh Basil (chopped)
- 12 ounces Penne Pasta (or any short pasta)
- 0.25 teaspoon Red Pepper Flakes (optional, for heat)
Instructions
Preheat Oven
Set the oven to 400°F (200°C) and let it fully preheat.
Time: PT5M
Temperature: 400°F
Prepare Tomatoes and Aromatics
Halve the cherry tomatoes, mince the garlic, and chop the basil. Toss the tomatoes with 1 tablespoon of olive oil, salt, and pepper in a bowl.
Time: PT7M
Assemble Baking Dish
Spread the seasoned tomatoes in a single layer in the baking dish. Place the block of feta in the center and drizzle the remaining 1 tablespoon of olive oil over everything.
Time: PT5M
Bake Feta and Tomatoes
Bake for 35 minutes, until the tomatoes burst and the feta is soft and slightly golden on top.
Time: PT35M
Temperature: 400°F
Cook Pasta
While the dish is baking, bring a large pot of salted water to a boil. Cook the penne al dente according to package directions (about 10‑11 minutes). Reserve ½ cup of the pasta cooking water, then drain.
Time: PT10M
Combine Sauce and Pasta
Remove the baking dish from the oven. Add the minced garlic and chopped basil to the tomato‑feta mixture and stir gently. Add the cooked pasta and a splash of reserved pasta water, tossing until the feta melts into a creamy sauce that coats the pasta.
Time: PT5M
Serve
Plate the pasta, garnish with extra fresh basil leaves and a pinch of red pepper flakes if desired. Serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Cherry Tomatoes: Grape tomatoes, Regular tomatoes, diced
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper, Ground pepper
- Instead of Feta Cheese: Goat cheese, Ricotta (will give a different texture)
- Instead of Garlic: Garlic powder (½ tsp), Garlic paste (½ tsp)
- Instead of Fresh Basil: Dried basil (1 tsp), Fresh parsley
- Instead of Penne Pasta: Rigatoni, Fusilli
- Instead of Red Pepper Flakes: Chili powder, Cayenne pepper (pinch)
Equipment Needed
- Baking Dish
- Saucepan
- Colander
- Cutting Board
- Chef's Knife
- Wooden Spoon or Spatula
- Measuring Spoons
Critical Steps — Do Not Skip
- Preheat the oven to the correct temperature before assembling.
- Keep the feta block whole; it creates the signature creamy sauce.
- Bake until the feta is soft and the tomatoes have burst.
- Toss the hot pasta with the baked mixture immediately so the feta melts.
Chef Tips from the Video
- Use a high‑quality, creamy feta for the best flavor and texture.
- Halving the tomatoes allows them to caramelize quickly and release sweet juices.
- A splash of lemon juice at the end brightens the dish without overpowering the feta.
Troubleshooting
Feta did not melt into a sauce.
Bake an additional 5‑7 minutes until the cheese is soft, then stir vigorously. Adding a bit more pasta water helps create a smoother texture.
Sauce is too watery.
Reduce the amount of reserved pasta water or let the sauce simmer for a minute on low heat to thicken.
Pasta is overcooked and mushy.
Cook pasta al dente (just firm to the bite) and drain immediately. Rinse only if you plan to hold it for a long time, otherwise keep the water.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Freezer: Not recommended – the texture of feta changes after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- You can bake the feta and tomatoes up to 2 hours ahead; keep them covered and reheat before adding pasta.
- Cook the pasta ahead, rinse briefly with cold water, and store in the fridge; toss with sauce when ready.
Frequently Asked Questions
What is the cultural significance and history of baked feta pasta in Italian cuisine?
Baked feta pasta is a modern, internet‑driven twist on classic Italian comfort food. While traditional Italian pasta sauces are simmered on the stovetop, this method uses the oven to melt feta into a creamy, tangy sauce, reflecting the contemporary fusion of Mediterranean flavors.
What are the traditional regional variations of feta‑based pasta dishes in Mediterranean cuisine?
In Greece, feta is often crumbled over pasta with olives and lemon, while in Turkey, a similar concept uses beyaz peynir (white cheese) with tomato‑based sauces. The baked version popularized online blends these influences with Italian pasta traditions.
How is baked feta pasta traditionally served in Italy?
When served in Italy, it is typically plated hot, garnished with fresh herbs like basil or parsley, and accompanied by a simple side salad or crusty bread to soak up the creamy sauce.
What occasions or celebrations is baked feta pasta associated with in modern Mediterranean‑inspired cooking?
Because it’s quick and crowd‑pleasing, baked feta pasta is popular for casual weeknight dinners, brunch gatherings, and even informal dinner parties where a comforting yet impressive dish is desired.
What authentic ingredients are essential for baked feta pasta versus acceptable substitutes?
Authentic ingredients include full‑fat feta cheese, ripe cherry tomatoes, extra‑virgin olive oil, and fresh basil. Acceptable substitutes are goat cheese for a tangier profile, regular tomatoes diced if cherry tomatoes aren’t available, and dried basil in a pinch.
What other Italian dishes pair well with baked feta pasta?
Pair it with a simple arugula salad dressed with lemon and olive oil, roasted vegetables, or a classic Caprese salad. A glass of crisp white wine such as Pinot Grigio complements the creamy feta sauce nicely.
What are the most common mistakes to avoid when making baked feta pasta?
Common mistakes include over‑cooking the feta so it dries out, using too much pasta water which makes the sauce soupy, and not keeping the feta block whole, which prevents the sauce from becoming silky.
Why does this baked feta pasta recipe bake the feta instead of melting it on the stovetop?
Baking allows the feta to melt slowly while the tomatoes caramelize, creating a naturally thickened, velvety sauce without the need for cream or butter, preserving the cheese’s tangy flavor.
Can I make baked feta pasta ahead of time and how should I store it?
Yes. Bake the feta and tomatoes up to two hours ahead, keep them covered in the refrigerator, and reheat gently before tossing with freshly cooked pasta. Store the cooked pasta separately to maintain texture.
What does the YouTube channel Deliciously Simple specialize in?
The YouTube channel Deliciously Simple specializes in quick, approachable home‑cooking recipes that require minimal ingredients and equipment, focusing on comfort foods and modern twists on classic dishes.
How does the YouTube channel Deliciously Simple's approach to Italian cooking differ from other Italian cooking channels?
Deliciously Simple emphasizes speed and simplicity, often using one‑pan or oven‑only techniques, whereas many traditional Italian channels focus on multi‑step stovetop preparations and elaborate sauces.
Last updated: August 28, 2026
