Oven-Roasted Tomato and Feta Pasta

I came across this recipe in a roundabout way, even though it took most of the rest of the world by storm. On a quarterly basis, the CEO of our company holds an update meeting. At the end, he and other execs were asked about something fun they’ve been doing. He mentioned trying new recipes with his family at home, and that his daughter recently cooked the TikTok pasta that made it impossible to find feta. I had no idea what he meant, but did some research, and discovered an oven-roasted feta and tomato pasta recipe. I played with it a bit, made it last night, and could not stop eating it.

Here’s what you need:

4-6 cups cherry tomatoes, or mini heirlooms, halved

2-3 shallots, peeled and quartered, or, 1/4 yellow onion, cut in a few pieces

5 cloves garlic, peeled and slightly smashed with the flat side of a knife

1/2 cup good or decent olive oil

salt and pepper to taste

one block of feta (I used a 16 ounce piece of the Tnuva feta sold at Costco in double packs)

1 teaspoon dried basil

1 pound pasta, cooked al dente, plus 1/2 cup reserved pasta water

Optional: fresh basil, lemon zest

Here’s what you do:

1. Preheat your oven to 400 degrees.

2. In a skillet, combine the tomatoes, shallot/onion, garlic, salt and pepper, and most of the olive oil. Stir to combine. Place the block of feta on top, then drizzle the remaining olive oil on the feta. Sprinkle the basil over the feta and tomatoes.

3. Bake in the oven for about 40 minutes, turning at 20 minutes, until tomatoes are bubbly and feta is turning golden brown.

4. In the meantime, cook your pasta until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

5. When the tomatoes/feta are done cooking, remove the skillet from the oven and lightly break up the feta with a spoon. Add the reserved pasta water and pasta to the feta/tomato mixture, and stir to combine. Top with fresh basil, or stir in some lemon zest, or just enjoy as is.


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