Confession: I Was Late to the Feta and Tomato Pasta Party
Okay, so you know when everyone on the internet is raving about something and you just... ignore it for, like, a year? That was me with feta and tomato pasta—the TikTok kind. I swear, every third video was someone smashing a block of feta in a tray, and there I was, stubbornly making the same old spaghetti. One chilly evening, though, I caved. It was either that or load up the car for groceries, and let's be honest, I was in my pajamas already. Anyway, long story short, this recipe's now in heavy rotation, especially when I want something that looks fancy but is secretly a breeze. Plus, it feels kind of like cheating, which, weirdly, I enjoy when it comes to weeknight dinners.
Why I Keep Making This Pasta (And Why You Might, Too)
I make this whenever I've got friends coming over who claim they can't cook (honestly, you could probably make this with your eyes closed, but don't). My family goes a bit mad for it because it tastes like something from a cozy Italian bistro—even though it really just involves plonking a few things in a dish and letting the oven do its magic. Sometimes, things get a bit messy with the tomatoes bursting everywhere (pro tip: watch out for those little squirters when you stir!), but that's honestly part of the charm.
And, not to be dramatic, but there's something kind of magical about the way the feta melts into the tomatoes. Like, I'm not sure how it works, but I don't wanna question it. (Though, if you want to get all sciencey, Serious Eats did a deep dive.)
What You'll Need (Substitutions Welcome)
- 1 block feta cheese (about 200g or so; I sometimes just use crumbled feta if that's all I've got; my Greek neighbour swears by Dodoni, but supermarket brand works too)
- 500g cherry or grape tomatoes (a handful more or less won't hurt; I've also done this with chopped up big tomatoes—kinda works, but gets saucier)
- 3-4 garlic cloves, peeled and smashed (or a big ol' spoonful of jarred garlic if you're feeling lazy—no shame)
- ¼ cup extra virgin olive oil (but sometimes I just glug it till it looks right)
- Salt and pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning (optional, but good)
- Pinch of chili flakes (for a little kick, if you’re feeling daring)
- 375g dried pasta (I usually grab penne or fusilli, but literally any shape works; I once used spaghetti broken in half and nobody noticed)
- Fresh basil, for serving (unless you forget it at the shop, in which case, skip it—no big deal)
How I Throw It All Together (Step by Step...ish)
- Preheat your oven to about 200°C (400°F). If it's a little off, no worries, it's forgiving.
- Grab a baking dish—something medium-sized, but honestly I've used roasting tins and even a cake tin when that's all I could find. Plop the feta block right in the centre.
- Scatter the tomatoes all around the feta. Tuck in those garlic cloves wherever there's space. Drizzle everything generously with olive oil, then shower on the salt, pepper, herbs, and chili.
- Give the tomatoes a bit of a jiggle or toss so they're coated. Don’t stress if the feta looks like it's just sitting there awkwardly—trust the process.
- Bake for about 30 minutes, or until the tomatoes have burst and started to caramelise, and the feta looks golden on top. Sometimes mine goes a bit brown at the edges. That's actually the best bit, if you ask me.
- Meanwhile, cook your pasta in a big pot of salted water. Save about a mugful of the pasta water before you drain it (I forget this about half the time and have to run the tap—oops).
- This is the fun part: Once the tray's out, take a fork and mash all that gooey, jammy tomato and feta together. It looks a bit weird at first, but keep going till it forms a creamy sauce. (This is usually when I sneak a taste. For quality control!)
- Tip your drained pasta into the dish, and toss everything together. Add a splash of the reserved pasta water if it needs loosening up.
- Top with torn basil, a crack of black pepper, and serve. Or just eat it straight from the dish. Who's judging?
Notes from My (Sometimes Messy) Kitchen
- Once, I tried using low-fat feta. Don't. It turns weirdly rubbery.
- If you over-bake the feta, it can get a bit dry—but just add more olive oil and it'll bounce back.
- Actually, I find it works better if you let it rest for 5 minutes before mixing. The sauce thickens up nicely.
- I once added a tin of tuna. On second thought, not my best idea.
If You Fancy a Twist (Or Just Want to Experiment)
- Swap the feta for soft goat cheese—it's super tangy, but some folks think it's a bit much.
- Add a handful of baby spinach right at the end. I do this if I want to pretend it's healthy.
- I once chucked in some olives, but my kids gave me the stink-eye, so maybe save that for adventurous eaters.
- Roast a few red peppers alongside the tomatoes for a smoky vibe. I enjoyed it, but it does make the sauce a bit sweeter.
Equipment (Or What I Use When I Haven't Done the Dishes)
- Baking dish (any ovenproof thing, really—I've even used a Dutch oven when things got desperate)
- Large pot for pasta
- A fork or potato masher (if you want to get fancy, but honestly a wooden spoon does the trick)
- If you don’t have a colander, just fish out the pasta with tongs or a slotted spoon—it’s a bit more fiddly but does the job
How I Store (Or, Why It Rarely Lasts Anyway)
Pop any leftovers in an airtight container and stick it in the fridge. It’ll keep for 2-3 days... though honestly, in my house it hardly ever makes it past the first night. I actually think it tastes better cold the next day, almost like a pasta salad. If it dries out, a splash of hot water or olive oil brings it back to life.
How I Like to Serve This (Plus One Odd Family Tradition)
I usually just plop it on a big platter and let everyone dig in. My brother puts a fried egg on top—don't ask me why, but he swears by it. Sometimes I do a quick garlic bread (store-bought, no shame) and a green salad. Or, if I’m feeling extra, a glass of crisp white wine (it's five o'clock somewhere, right?).
Things I Learned the Hard Way (AKA Pro Tips...Sort Of)
- I once tried rushing the baking step and regretted it because the tomatoes hadn't burst yet—it's worth waiting for those jammy juices.
- Don't skip the pasta water. If I do, the sauce sometimes clumps up and isn't as creamy.
- Actually, I've found it helps to give the pasta a gentle toss (not a wild stir), otherwise everything gets mushy. Learned that the hard way.
Questions Folks Actually Ask Me
- "Can I use vegan feta?"
Yeah, you can! Some brands melt a bit funny, though. Just keep an eye on it, and maybe up the olive oil. - "What pasta shape is best?"
Honestly, whatever you've got lurking in the cupboard works fine. If I had to pick, I'd say fusilli—it’s got all those nooks for sauce. But I’ve even used elbows, and nobody complained. - "Can I freeze the leftovers?"
Mmm, not my favourite. Pasta goes a bit sad after freezing, but if you're in a pinch, sure—just reheat gently and add extra oil. - "Do I have to use cherry tomatoes?"
Nope! I mean, they’re sweet and roast well, but big tomatoes cut into chunks work. Just try to use ripe ones—they get all juicy. - "Why is my feta not melting right?"
It never fully melts, more goes creamy. Some brands stay a bit crumbly. I actually prefer that texture, but if you want it smoother, mash it a bit extra or add a splash of cream (shh, don’t tell TikTok).
And that's it. If you want to see more about the original viral recipe (and watch people make even more of a mess than I do), check out Delish for some wild variations.
Oh, and if you end up with feta stuck all over your baking dish—soak it overnight. I learned that after a few, erm, stubborn scrubbing sessions. Happy cooking, mate!
Ingredients
- 200 g feta cheese block
- 500 g cherry tomatoes
- 350 g pasta (penne or fusilli)
- 3 cloves garlic, minced
- 3 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
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1Preheat the oven to 200°C (400°F). Place the feta cheese block in the center of a baking dish.
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2Add cherry tomatoes around the feta. Drizzle with olive oil, sprinkle with minced garlic, oregano, salt, and black pepper.
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3Bake for 30-35 minutes, until the tomatoes burst and the feta is golden and soft.
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4Meanwhile, cook the pasta according to package instructions. Reserve ½ cup of pasta water and drain the rest.
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5Remove the baking dish from the oven. Mash the feta and tomatoes together to create a creamy sauce.
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6Add the cooked pasta to the baking dish. Toss everything together, adding reserved pasta water if needed for creaminess. Garnish with fresh basil and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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