Roasted feta pasta with cherry tomatoes and basil

Ingredients

• 400 g Pasta (spaghetti, penne or other) (Choose your preferred shape)
• 250 g Cherry tomatoes (Small, fully ripe)
• 200 g Feta (Firm block)
• 30 g Fresh basil (Whole, generous leaves)
• 1 Garlic clove (Peeled and finely chopped)
• 2 c. à soupe Extra‑virgin olive oil (Generous)
• 1 pincée Fleur de sel (Adjust to taste)
• ½ c. à café Freshly ground black pepper

Instructions

1. Prepare the ingredients

   Wash the cherry tomatoes and basil. Roughly tear the basil leaves, finely chop the garlic clove.

   Time: PT5M

2. Season the tomatoes

   In a bowl, combine the cherry tomatoes with the basil, chopped garlic, a pinch of fleur de sel, black pepper and two tablespoons of olive oil.

   Time: PT5M

3. Arrange the feta and tomatoes

   Place the block of feta in the center of a small oven‑proof dish. Spread the tomato mixture around the cheese and drizzle the feta with a splash of olive oil.

   Time: PT5M

4. Bake

   Bake the dish at 180°C for about 20 minutes, until the feta becomes creamy and the tomatoes are confited.

   Time: PT20M

   Temperature: 180°C

5. Cook the pasta

   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions (about 10 minutes) until al dente.

   Time: PT10M

   Temperature: 100°C

6. Drain and season the pasta

   Drain the pasta, return it to the pot, add a drizzle of olive oil and toss.

   Time: PT2M

7. Combine everything

   Remove the dish from the oven, lightly crush a few confited tomatoes with a fork to release their juice, then fold in the pasta. Add a few extra fresh basil leaves and a turn of pepper.

   Time: PT5M

8. Serve

   Serve immediately, optionally with an extra drizzle of olive oil and fresh basil for garnish.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pasta (spaghetti, penne or other): Gluten‑free pasta
• Instead of Cherry tomatoes: Regular tomatoes diced
• Instead of Feta: Goat cheese, Ricotta
• Instead of Fresh basil: Dried basil (1 tsp)
• Instead of Garlic clove: Garlic powder (¼ tsp)
• Instead of Extra‑virgin olive oil: Sunflower oil
• Instead of Fleur de sel: Sea salt
• Instead of Freshly ground black pepper: White pepper

Equipment Needed

• Oven
• Small oven‑proof dish (ramekin or small gratin dish)
• Large pot
• Colander or strainer
• Cutting board
• Chef's knife
• Mixing bowl
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Arranging the feta and tomatoes in the dish before baking
• Cooking the feta until it becomes creamy without burning
• Cooking the pasta al dente
• Incorporating the juice of the confited tomatoes to achieve a silky sauce

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil to enhance the flavor.
• Add a splash of lemon juice just before serving for a fresh touch.
• If you like heat, sprinkle a pinch of red pepper flakes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Not recommended, the feta texture deteriorates after freezing.

Room temperature: Leave at room temperature no more than 2 hours.

Make-Ahead Tips

• Prepare the tomato, basil and garlic mixture the day before and keep it refrigerated.
• Feta can be cooked ahead and gently reheated before mixing with the pasta.