Viral Feta Pasta (The Best Version!)

Ingredients

• 8 oz Feta Cheese (full block, firm; keep whole for roasting)
• 2 cups Grape Tomatoes (halved)
• 2 Shallots (medium, thinly sliced)
• 4 cloves Garlic (whole, skin left on)
• 3 Tbsp Olive Oil (extra virgin)
• 1 tsp Italian Seasoning
• 0.5 tsp Hot Pepper Flakes (optional for heat)
• to taste Salt (lightly salt pasta water only; feta is already salty)
• to taste Black Pepper (freshly ground)
• 0.25 cup White Wine (dry Pinot Grigio or similar)
• 12 oz Spaghetti (or any pasta shape you prefer)
• 2 Tbsp Fresh Parsley (roughly chopped)
• 2 Tbsp Fresh Basil (roughly chopped)
• 2 Tbsp Parmesan Cheese (freshly grated, optional)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it fully preheat.

   Time: PT5M

   Temperature: 425°F

2. Prepare Tomatoes and Feta

   Halve the grape tomatoes, slice the shallots, and place the tomatoes in a single layer in a roasting pan. Nest the whole block of feta in the center, drizzle a tiny drizzle of olive oil over the feta, and sprinkle a pinch of salt, Italian seasoning, and hot pepper flakes over the tomatoes.

   Time: PT10M

3. Roast Tomatoes and Feta

   Place the roasting pan in the preheated oven and roast for 20‑25 minutes, until the tomatoes are blistered and the feta is soft and beginning to melt.

   Time: PT22M

   Temperature: 425°F

4. Caramelize Shallots and Garlic

   While the tomatoes roast, add 3 Tbsp olive oil to a cold shallow Dutch oven, then add the sliced shallots and whole garlic cloves. Turn the heat to low and cook, stirring occasionally, for about 30 minutes until the shallots are soft and golden and the garlic cloves have melted into a sweet paste.

   Time: PT30M

5. Boil Pasta

   Bring a large pot of water to a rolling boil, season lightly with salt, add the spaghetti, and cook al dente according to package directions (about 9‑10 minutes). Reserve 1 cup of the starchy cooking water before draining.

   Time: PT10M

6. Reduce White Wine

   Increase the heat in the Dutch oven with the caramelized shallots and garlic, pour in the white wine, and simmer until reduced by half, about 5 minutes.

   Time: PT5M

7. Blend Feta Sauce

   Transfer the roasted feta block, blistered tomatoes, and all pan juices to a blender. Add about ½ cup of the reserved pasta water and blend until smooth and creamy.

   Time: PT5M

8. Combine Pasta and Sauce

   Add the drained spaghetti directly to the Dutch oven with the shallots, garlic, and reduced wine. Pour the blended feta sauce over the pasta, toss to coat, adding a splash more pasta water if needed for a silkier texture. Stir in the chopped parsley and basil, season with freshly ground black pepper, and finish with grated Parmesan if desired.

   Time: PT5M

9. Plate and Serve

   Divide the pasta among plates, drizzle a little extra olive oil if you like, and garnish with additional fresh herbs and Parmesan. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g