Baked Feta Pasta Recipe – Cherry Tomato & Chili Delight

Last Updated on 4 months by Neha Deshmukh

Baked Feta Pasta Recipe – Cherry Tomato & Chili Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a weeknight dinner that’s both incredibly delicious and ridiculously easy. Well, stop the search, because this Baked Feta Pasta is about to become your new go-to. I first stumbled upon this recipe last year, and honestly, it’s been a regular rotation ever since. It’s just…comfort food perfection!

Why You’ll Love This Recipe

This isn’t just another pasta dish. The magic happens in the oven, where the cherry tomatoes burst, the feta softens and gets all melty, and everything combines into a creamy, dreamy sauce. It’s minimal effort for maximum flavour – seriously, it feels a little bit like cheating! Plus, it’s endlessly adaptable, so you can tweak it to your liking.

Ingredients

Here’s what you’ll need to whip up this delightful pasta:

• 1 block (around 200g) feta cheese
• 2 cups (approx. 250g) cherry tomatoes
• 1/3 cup (80ml) olive oil
• 4 cloves garlic, minced
• 2 red chilies, finely chopped (or more, to taste!)
• 1 tsp dried oregano
• 8 oz (approx. 225g) pasta – any shape you like!
• Salt and pepper to taste
• 1/4 cup (packed) fresh basil, chopped

Ingredient Notes

Let’s talk ingredients for a sec, because quality really shines here!

• Feta Cheese: Don’t skimp on the feta! A good quality block of feta, preferably Greek feta made from sheep’s milk, will give you the best flavour and creamy texture. It really makes a difference.
• Pasta: I love using penne, rigatoni, or fusilli because the sauce clings to them beautifully. But honestly, anything works – spaghetti, linguine, even farfalle (bow-tie pasta) are great choices.
• Red Chilies: I usually use Thai red chilies for a good kick, but you can use any variety you prefer. Bird’s eye chilies are super spicy, while Kashmiri chilies will give you colour and a milder heat.
• Olive Oil: A good extra virgin olive oil is key. It adds so much flavour to the sauce. Don’t be afraid to use a generous amount – it’s what makes everything so luscious!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Preheat your oven to 400°F (200°C).
2. Grab a baking dish and toss in those gorgeous cherry tomatoes. Add the minced garlic, chopped red chilies, olive oil, oregano, salt, and pepper. Give it all a good mix.
3. Now, place the block of feta right in the center of the tomatoes. Don’t worry about mixing it in – it’ll melt and get all creamy on its own.
4. Pop the baking dish into the preheated oven and bake for 25-30 minutes, or until the tomatoes have burst and the feta is beautifully softened.
5. While the feta and tomatoes are baking, cook your pasta al dente according to the package directions. Remember to reserve about ½ cup (120ml) of the pasta water before draining – you might need it!
6. Once the baking dish comes out of the oven, it’s time for the fun part! Gently mash the tomatoes and feta together with a fork, creating a creamy, dreamy sauce.
7. Add the cooked pasta to the baking dish and toss everything together, adding a little pasta water at a time until you reach your desired sauce consistency.
8. Finally, garnish with plenty of fresh basil and serve immediately.

Expert Tips

• Don’t overcrowd the baking dish. Give the tomatoes space to burst and caramelize.
• If your feta isn’t softening enough, you can broil it for a minute or two at the end, but watch it closely so it doesn’t burn!
• Taste and adjust the seasoning as needed. Everyone’s palate is different.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a vegan feta alternative! There are some really good ones available now.
• Gluten-Free Adaptation: Simply use your favourite gluten-free pasta.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of red pepper flakes for an extra kick. You can also use different types of chilies, or adjust the quantity to suit your taste.
• Weeknight/Quick Version: If you’re really short on time, you can use pre-chopped garlic and cherry tomatoes. It won’t be quite as flavourful, but it’ll still be delicious.

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with a simple side salad and some crusty bread for soaking up all that delicious sauce. My family loves it with a sprinkle of toasted pine nuts for added texture.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave. The sauce might thicken up a bit, so you may need to add a splash of water or milk to loosen it.

FAQs

1. What type of feta cheese works best for this recipe?

Greek feta, made from sheep’s milk, is the gold standard. It has a lovely tangy flavour and creamy texture.

2. Can I make this dish ahead of time?

You can prep the tomatoes and garlic ahead of time, but I recommend baking and assembling the pasta just before serving for the best flavour and texture.

3. What if I don’t have fresh basil? What can I substitute?

Fresh parsley or oregano can work in a pinch, but basil really adds that special something. If you absolutely don’t have any fresh herbs, you can use about 1 teaspoon of dried basil.

4. How can I adjust the heat level of this pasta?

Remove the seeds from the chilies for a milder flavour, or use a milder chili variety. You can also add a pinch of red pepper flakes for extra heat.

5. Can this be made with different types of tomatoes?

While cherry tomatoes are ideal, you can use grape tomatoes or even chopped Roma tomatoes. Just be aware that the cooking time might need to be adjusted.

6. What pasta shapes work best with this sauce?

Penne, rigatoni, and fusilli are all great choices because their ridges and shapes hold the sauce well. But feel free to experiment with your favourites!