Roasted feta pasta with cherry tomatoes and basil

Ingredients

• 400 g Pasta (spaghetti, penne or other) (Choose your preferred shape)
• 250 g Cherry tomatoes (Whole, halve if desired)
• 30 g Fresh basil leaves (Large leaves, sliced)
• 1 Garlic clove (Pressed onto the tomatoes)
• 45 ml Extra‑virgin olive oil (About 3 tablespoons, generous)
• 5 g Fleur de sel (About 1 teaspoon)
• 2 g Freshly ground black pepper (About ½ teaspoon)
• 200 g Block feta (Firm block, not crumbled)
• 15 ml Additional olive oil (for the pasta) (1 tablespoon after draining)

Instructions

1. Boil water and cook the pasta

   Fill a large pot with water, bring to a boil. As soon as the water boils, add a tablespoon of salt then the pasta. Cook according to the package directions (about 10 min) until al dente, stirring occasionally.

   Time: PT10M

2. Mix cherry tomatoes, garlic and basil

   While the pasta cooks, place the cherry tomatoes in a bowl, press the garlic clove over them, add the sliced basil, a pinch of fleur de sel, ground black pepper and two tablespoons of olive oil. Mix gently.

   Time: PT5M

3. Prepare the baking dish

   Preheat the oven to 180°C. In a baking dish, place the block of feta in the centre then spread the tomato mixture around. Drizzle the feta with one tablespoon of additional olive oil.

   Time: PT5M

   Temperature: 180°C

4. Roast feta and tomatoes

   Put the dish in the oven and bake for 15 minutes, until the feta becomes creamy and the tomatoes are lightly caramelized.

   Time: PT15M

   Temperature: 180°C

5. Drain the pasta and add oil

   Drain the pasta in a colander, return it to the pot and drizzle with one tablespoon of olive oil. Toss to coat evenly.

   Time: PT3M

6. Combine pasta with the sauce

   Add the roasted feta and tomato mixture to the pasta. Mash the still‑warm feta to create a creamy sauce, mix well. Fold in a few extra fresh basil leaves and finish with a turn of pepper. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

80 g

Fat

22 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 Fresh basil leaves: Dried basil (less aromatic)
• Instead of Garlic clove: Garlic powder (1/4 tsp)
• Instead of Extra‑virgin olive oil: Canola oil
• Instead of Fleur de sel: Sea salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Block feta: Firm goat cheese
• Instead of Additional olive oil (for the pasta): Sunflower oil

Equipment Needed

• Large pot
• Colander
• Baking dish
• Mixing bowl
• Knife
• Cutting board
• Spoon or spatula
• Oven
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Boil water and cook the pasta al dente
• Preheat the oven to 180°C and properly position the feta
• Mash the hot feta to create the creamy sauce

Chef Tips from the Video

• Use fully ripe cherry tomatoes for extra sweetness.
• Add a lemon zest just before serving for a fresh touch.
• Serve with garlic‑toasted bread to complete the dish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, 2‑3 days.

Freezer: Can be frozen up to 1 month, but the feta texture may change.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato, garlic and basil mixture ahead of time and keep it refrigerated.
• Cook the pasta al dente, rinse under cold water and reheat quickly before serving.