Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Arrange cherry tomatoes in a baking dish, place the feta block in the center, and drizzle with olive oil.
- Distribute minced garlic, oregano, and red pepper flakes over the top.
- Bake for approximately 30 minutes until the tomatoes blister and the feta softens.
- Prepare the pasta according to package directions until al dente while the dish is in the oven.
- Mash the feta and tomatoes into a creamy sauce, then mix in the cooked pasta and add reserved pasta water as needed.
Nutrition
Notes
Pasta Water Secret: I always save a cup of the starchy cooking water before draining my noodles because it is the only way to get that perfectly glossy sauce if the cheese feels a bit too thick.
Tomato Varieties: I have noticed that smaller cherry or grape tomatoes work best because they have a higher sugar content and thinner skins, which means they burst and melt into the sauce much faster than larger varieties.
Feta Selection: I highly recommend using a solid block of feta in brine rather than the pre-crumbled kind, as crumbles are often coated in anti-caking agents that prevent them from melting into that signature creamy consistency.
Reheating Tips: If you have leftovers, they can get a little stiff in the fridge, so I like to add a tiny splash of milk or water before reheating to bring that smooth texture back to life.
Fresh Herb Finish: I love to wait until the very end to stir in a handful of fresh torn basil leaves because the heat from the dish releases their aroma without turning them brown.
Garlic Infusion: I used to throw the garlic in whole, but I found that mincing it and tucking it slightly under the tomatoes helps prevent it from browning too much or becoming bitter during the bake.
Pasta Choice: I prefer using a shape with plenty of ridges like fusilli or rotini because all those little nooks and crannies do a fantastic job of holding onto every bit of the creamy tomato sauce.