Method
- Preheat the Oven: Set the oven to 400°F (200°C).
- Prepare the Baking Dish: Add cherry tomatoes, olive oil, minced garlic, and red pepper flakes to a baking dish. Toss to coat.
- Add the Feta: Sprinkle crumbled feta evenly over the tomatoes. Drizzle with a little more olive oil.
- Bake: Place the dish in the oven and bake for 35–40 minutes, stirring halfway through to ensure even roasting.
- Cook the Pasta: While the feta and tomatoes bake, cook the pasta according to package instructions. Reserve ½ cup of pasta water.
- Combine: After baking, mash the feta and tomatoes together with a fork. Add the cooked pasta and reserved pasta water, stirring until the sauce coats the pasta evenly.
- Garnish and Serve: Top with fresh basil and serve immediately.
Notes
Crumbled feta is drier and may not melt as smoothly as block feta due to anti-caking agents; it also tends to have a milder flavor.
To improve creaminess: Add a few tablespoons of olive oil or milk to the crumbled feta before baking, or mix with heavy cream. Ensure to use high-quality crumbled feta made from sheep’s or goat’s milk for richer flavor.
Increase baking time by 5–10 minutes as crumbled feta is drier, but monitor to prevent burning.
After baking, use a fork or immersion blender to mash/blend the feta and tomatoes into a cohesive sauce.
Balance the flavor by adding fresh basil, lemon zest, or a drizzle of honey after baking.
Be prepared to mash the feta thoroughly after baking and adjust the sauce with liquids like reserved pasta water or cream to achieve the right consistency.
Consider reducing baking time slightly (by 5–10 minutes) or covering with aluminum foil during the first half of baking to prevent over-drying, as smaller pieces of crumbled feta are more exposed to heat.