Pin Recipe The first time I made this dish, I wasn't even trying to impress anyone—just myself on a Tuesday night when my fridge had a block of feta staring at me and a jar of sun-dried tomatoes taking up space. I threw everything into a baking dish more out of curiosity than confidence, and when that golden, creamy sauce emerged from the oven, I realized I'd stumbled onto something special. The way the feta melted into the burst tomatoes felt like discovering a shortcut to Mediterranean cooking that somehow made me feel like I knew what I was doing.
I made this for my neighbor last month when she mentioned craving something warm but light, and watching her face as she twirled that creamy pasta told me everything I needed to know. The dish arrives at the table looking almost elegant—golden feta in the center, ruby tomatoes scattered around—but tastes like the kind of food you eat standing at the counter because you can't wait to sit down.
Ingredients
- Feta cheese (200 g block): Buy the good stuff if you can—the creamy Balkan varieties melt more gracefully than the crumbly supermarket blocks. It's going to become your sauce, so quality matters here.
- Cherry tomatoes (500 g, whole): Leave them uncut; they'll burst beautifully in the oven and release their juices without turning into mush.
- Sun-dried tomatoes in oil (100 g, drained and chopped): These concentrated flavor bombs are what makes people ask for your recipe. Use the ones packed in oil, not the dry kind—they're already tender and forgiving.
- Garlic (3 cloves, thinly sliced): Slice it thin so it crisps slightly in the oil rather than burning. You want flakes of golden garlic, not blackened bits.
- Red onion (1 small, thinly sliced, optional): Add it if you want gentle sweetness and a slight bite; skip it if you're a feta purist.
- Short pasta (350 g—penne, fusilli, or rigatoni): The shape matters more than you'd think; tubes and spirals catch the creamy sauce better than flat noodles ever could.
- Extra-virgin olive oil (4 tbsp total): This is your fat and your flavor—don't skimp or substitute with regular olive oil. Taste it first if you want to know what good oil tastes like.
- Dried oregano and basil (1 tsp each): Dried herbs concentrate their flavors during baking. If you've got fresh herbs, scatter them in at the end instead—heat destroys their brightness.
- Red pepper flakes (½ tsp, optional): A whisper of heat cuts through the richness and makes every bite more interesting.
- Fresh basil leaves (½ cup, torn): Add this at the very end when everything's hot but not cooking anymore. The heat will wilt it perfectly without destroying its personality.
- Salt and black pepper: Season generously at each stage; don't save it all for the end.
Instructions
- Heat your oven and build your base:
- Preheat to 200°C (400°F). In your baking dish, combine whole cherry tomatoes, chopped sun-dried tomatoes, sliced garlic, and red onion if using. The key is not to crowd them—let them have some room to breathe and roast.
- Season and oil:
- Drizzle 3 tablespoons of olive oil over the tomatoes, then scatter on the oregano, basil, and red pepper flakes. Season generously with salt and pepper—this is where the flavor foundation gets built. Toss everything until the tomatoes glisten.
- Introduce the feta:
- Place your feta block right in the center of the dish like it owns the place. Drizzle the remaining tablespoon of olive oil directly on top. The feta will act as an anchor while everything else roasts around it.
- Let it bake and transform:
- Bake for 30 to 35 minutes. You're watching for two things: the tomatoes should burst and wrinkle slightly, and the feta should turn golden on top and wiggle when you gently shake the dish. Your kitchen will smell like a Mediterranean dream.
- Cook your pasta simultaneously:
- While the oven works, bring a large pot of salted water to a rolling boil—salt it like the sea. Add your pasta and cook according to package directions, but start checking it a minute early. You want it tender but with a slight bite.
- Reserve pasta water, then drain:
- Before draining, scoop out about ½ cup of the starchy pasta water and set it aside. This liquid is gold—it will loosen the sauce and help it cling to every strand.
- Mash and combine:
- Remove the baking dish from the oven. Using a fork or spoon, press the feta into the tomatoes, breaking it into creamy pieces. Don't be timid—you're creating a sauce, not trying to keep the feta pristine.
- Bring it together:
- Add the drained pasta and reserved pasta water to the baking dish. Toss gently but thoroughly, making sure every piece of pasta gets coated in that creamy tomato mixture. If it seems thick, add a splash more pasta water.
- Finish with freshness:
- Stir in the torn fresh basil right before serving. Taste and adjust salt and pepper—sometimes the baking concentrates flavors in unexpected ways.
Pin Recipe My sister called it "fancy comfort food," which is exactly what this dish is—it feels special enough to serve to guests but tastes like something you'd want to eat alone on the couch with a glass of wine. There's something quietly perfect about how the creamy feta and burst tomatoes cling to the pasta without any cream in sight.
Why This Works So Well
The genius of this dish lies in the marriage of heat and acid. Roasting tomatoes intensifies their natural sugars while the sun-dried versions add concentrated tanginess and depth. When the feta bakes, its salt and richness balance those flavors, creating a sauce that tastes complex even though it has no cream, no butter, and no pretense. The whole thing is less a recipe and more a calculated collision of complementary ingredients that somehow knows exactly what it's doing.
Serving and Timing Thoughts
This pasta is best served immediately after tossing, while the feta is still warm and the pasta retains its heat. If you're making it for a crowd, you can prep the tomato mixture ahead and bake it while your guests arrive, then cook the pasta at the last minute. The dish reheats reasonably well, but it's never quite as good the second day—the fresh basil loses its spark and the sauce thickens as it cools. Better to make exactly what you'll eat and enjoy it in the moment.
Optional Additions and Variations
This recipe is a canvas that accepts improvisation gracefully. Kalamata olives add a briny punch, toasted pine nuts bring textural contrast and richness, and a handful of fresh spinach wilts beautifully into the warm pasta. For heat lovers, anchor red pepper flakes aren't optional—they're essential. Some people finish with a shower of Parmesan and lemon zest, which adds brightness without changing the essential character of the dish.
- Toast your pine nuts in a dry pan for two minutes to wake up their flavor before scattering them over the top.
- If using olives, pit them first and chop them roughly—nobody wants a surprise pit in their pasta.
- A squeeze of fresh lemon juice at the table can brighten the entire dish if it feels too heavy or muted to your taste.
Pin Recipe This dish proved to me that sometimes the most elegant meals are the ones that don't apologize for their simplicity. Serve it with crusty bread to soak up every drop of that golden sauce, pour another glass of wine, and settle in for one of those meals that tastes like you tried much harder than you actually did.
Recipe FAQs
- → What type of pasta works best with this dish?
Short pasta varieties like penne, fusilli, or rigatoni hold the creamy sauce well, allowing each bite to be coated evenly.
- → Can I make this dish vegan?
Yes, substitute the feta with a plant-based alternative to maintain the creamy texture without dairy.
- → How do the sun-dried tomatoes enhance the flavor?
They add a concentrated, tangy sweetness that balances the rich creaminess of the baked feta and fresh cherry tomatoes.
- → Is it necessary to reserve pasta water?
Yes, stirring reserved pasta water into the sauce helps achieve a smooth, cohesive texture that clings to the pasta.
- → What herbs complement this dish best?
Dried oregano and basil contribute warmth and earthiness, while fresh basil leaves add a bright, aromatic finish.
- → Can this be prepared gluten-free?
Simply use gluten-free pasta to accommodate dietary needs without sacrificing flavor.