Pin it The first time I made this dish, I wasn't trying to be trendy—I just wanted something warm and satisfying on a rainy Thursday evening. I had a block of feta sitting in my fridge, some cherry tomatoes that were starting to look wrinkled, and a jar of sun-dried tomatoes I'd been meaning to use. What emerged from my oven was pure magic: a bubbling, golden sauce that coated every strand of pasta like liquid velvet. It's become the recipe I reach for when I need to impress without fussing, or when I simply want to feel like I'm sitting at a table overlooking the Mediterranean, even if I'm eating alone at my kitchen counter.
I made this for my sister during a surprise dinner party, and watching her eyes light up when she tasted it reminded me why I love cooking in the first place. She kept asking what restaurant I'd stolen the recipe from, unable to believe I'd assembled it in my own kitchen. That moment—when food stops being just sustenance and becomes a small gift to someone you care about—that's when I knew this recipe deserved a permanent spot in my rotation.
Ingredients
- Feta cheese (200 g block): Don't crumble it beforehand; keeping it whole lets it caramelize at the edges while staying creamy inside, creating pockets of salty richness throughout the pasta.
- Cherry tomatoes (500 g whole): Use the juiciest ones you can find—their bursting juices form the foundation of your sauce as they roast and collapse.
- Sun-dried tomatoes (100 g, drained and chopped): These concentrated little gems add umami and a slight tang that keeps the dish from tasting one-note.
- Garlic (3 cloves, thinly sliced): Thin slices distribute the flavor evenly and prevent any harsh, burnt spots in the oven.
- Red onion (1 small, thinly sliced, optional): If you're not afraid of a little bite, this adds sweetness and texture that keeps things interesting.
- Short pasta (350 g penne, fusilli, or rigatoni): The shape matters—those ridges and tubes capture the sauce in every bite.
- Extra-virgin olive oil (4 tbsp total): This is where quality truly shines; good oil makes the sauce taste like itself.
- Dried oregano and basil (1 tsp each): These Mediterranean staples turn simple ingredients into something that tastes like a holiday.
- Red pepper flakes (½ tsp, optional): A whisper of heat cuts through the richness and wakes up your palate.
- Fresh basil leaves (½ cup, torn): Stirred in at the end, this keeps the brightness alive instead of cooking it away.
- Salt, black pepper, Parmesan, and lemon zest for finishing: These final touches transform the dish from good to unforgettable.
Instructions
- Heat your oven and prepare the baking dish:
- Preheat to 200°C (400°F). While it warms, gather your cherry tomatoes, sun-dried tomatoes, sliced garlic, and red onion (if using) in a large baking dish and give them a gentle toss with 3 tablespoons of olive oil, oregano, basil, red pepper flakes, and seasoning. You'll smell the herbs waking up even before anything hits the heat.
- Crown the tomatoes with feta:
- Place your feta block right in the center of the tomato mixture, then drizzle that last tablespoon of olive oil over its surface. It'll look plain now, but trust me—in 30 minutes it'll be something else entirely.
- Let the oven work its magic:
- Slide the dish into the oven for 30 to 35 minutes. You'll know it's ready when the tomatoes are bursting their skins, the feta is golden and soft to the touch, and your kitchen smells like an Italian countryside dream.
- Cook pasta in parallel:
- While the feta roasts, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Before draining, grab about ½ cup of the starchy cooking water—this liquid gold will help bind everything together.
- Mash and marry:
- Pull the baking dish from the oven and, using a fork or spoon, gently mash the softened feta and collapsed tomatoes into a creamy, chunky sauce. Don't aim for smoothness; the texture should be rustic and inviting.
- Combine pasta and sauce:
- Add your hot, drained pasta and reserved pasta water to the baking dish, then toss everything together over low heat until the pasta drinks in the sauce. You'll see it transform from separate ingredients into something unified and gorgeous.
- Finish with brightness:
- Tear fresh basil leaves and stir them through. Taste and adjust salt and pepper if needed. Some people finish with a shower of grated Parmesan and lemon zest for extra brightness.
Pin it There's something almost meditative about watching the feta transform in the oven—the way it softens and surrenders, creating something creamy from solid cheese without any cream at all. It feels like witnessing a small miracle every single time, and it never gets old.
Why This Dish Became My Go-To
This pasta landed in my kitchen at exactly the right moment—when I was tired of spending hours on weeknight cooking but still wanted to feel proud of what I served. The beauty of it is that it works equally well for a quiet dinner after a long day or as the centerpiece of a casual dinner party. People always assume there's a secret ingredient or some hidden technique, but the only secret is trusting simple, quality ingredients and letting the oven do most of the heavy lifting.
Building Flavor Beyond the Basic Recipe
Once you've mastered the core dish, you can start playing. I've added a handful of Kalamata olives for briny depth, toasted pine nuts for crunch, and even a splash of balsamic vinegar on occasion for complexity. Some nights I'll scatter torn mozzarella on top just before serving, or swap in roasted red peppers instead of sun-dried tomatoes. The base is solid enough that it welcomes these additions without falling apart.
The Science of Feta in High Heat
Feta has a high melting point compared to softer cheeses, which is exactly why it works here—it softens and becomes creamy without turning into an oily puddle. The tomatoes release their juices as they roast, and the starch from the pasta water creates an emulsion that mimics cream. It's less about following a formula and more about understanding how ingredients actually behave when heat meets them. Understanding this has made me braver with feta in other dishes too.
- If your oven runs hot, check the feta at the 25-minute mark to avoid over-browning.
- Leftover pasta reheats beautifully the next day—just add a splash of olive oil and a touch of pasta water to loosen it up.
- This dish is naturally vegetarian, but a handful of anchovy fillets stirred into the finished sauce creates an umami depth that meat-eaters always ask about.
Pin it This recipe has taught me that the best food doesn't come from complicated techniques or exotic ingredients—it comes from respecting what you have and letting each element shine. Every time I make it, I remember why I fell in love with cooking in the first place.
Recipe FAQ
- → How do I achieve the creamy texture in this pasta?
By baking feta with tomatoes until they're soft and bursting, then mashing together, the sauce becomes naturally creamy and coats the pasta well.
- → Can I use other types of pasta for this dish?
Yes, short pasta varieties like penne, fusilli, or rigatoni work best as they hold the sauce well.
- → What herbs enhance the flavor in this dish?
Dried oregano and basil are used during baking, complemented by fresh basil stirred in at the end for vibrant herbal notes.
- → Is it possible to make this dish gluten-free?
Absolutely! Substitute regular pasta with a gluten-free alternative, ensuring it cooks according to package instructions.
- → What optional ingredients can add more flavor?
Chopped Kalamata olives or toasted pine nuts can be sprinkled before serving for added texture and depth.