Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Arrange 2–3 cups of cherry or grape tomatoes in a baking dish, ensuring they are evenly spread. Place a 7–8 ounce block of feta cheese in the center of the dish.
- Drizzle 1/3 cup of extra virgin olive oil over the tomatoes and feta. Season generously with salt, black pepper, and optional seasonings like red pepper flakes, garlic powder, or Italian herbs.
- Place the dish in the preheated oven and bake uncovered for 30–35 minutes. After 15–20 minutes, stir the tomatoes gently to promote even roasting.
- While the feta and tomatoes are baking, cook 8-12 ounces pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- Remove the baking dish from the oven when the feta is golden and soft enough to mash easily, and the tomato skins are wrinkled and bursting with juices pooling.
- Use a fork or spoon to mash the feta and tomatoes together into a creamy sauce. Toss in the cooked pasta and mix thoroughly, adding reserved pasta water as needed to achieve the desired consistency.
- Optional: For a lightly browned top, switch to the broil setting for 2–3 minutes at the end of baking.
Notes
Don’t Rush: Underbaking will leave the feta too firm and the tomatoes unburst. Avoid Overcooking: Longer baking times can dry out the feta and over-caramelize the tomatoes. Use a Timer: Set a timer to ensure you hit the 30–35 minute mark without guesswork. Always preheat the oven fully. Use a block of feta for a creamier sauce compared to pre-crumbled feta. Stirring the tomatoes halfway through baking helps them roast evenly and prevents sticking. Consider broiling for 2-3 minutes at the end for extra flavor and a lightly browned crust. Adjust seasonings with garlic cloves, fresh thyme, or smoked paprika before baking to customize the flavor.