Pin It I threw this together on a Tuesday when my pantry was nearly bare and I needed something impressive for unexpected guests. The feta sat there glowing in the oven like a golden secret while I pretended I had planned the whole thing. What came out was messy, sweet, spicy, and so good that nobody asked why we were eating dinner at nine-thirty. Sometimes the best recipes happen when you stop overthinking.
I made this for my sister after she had her second kid and she texted me three days later asking for the recipe again because she'd already forgotten the details. She said it was the first meal she actually tasted in weeks. That's when I knew this wasn't just pasta, it was a little reset button disguised as dinner.
Ingredients
- Block feta cheese: You need the block, not crumbles, because it softens into this molten creamy center that becomes the sauce.
- Cherry tomatoes: They burst in the oven and release all their sweet juices, which is the magic that makes everything come together.
- Garlic: Chop it small so it melts into the oil and doesn't burn, three cloves is just enough to make your kitchen smell like a real kitchen.
- Short pasta: Penne or rigatoni work best because they grab onto the sauce and feta in all their ridges.
- Olive oil: Use the good stuff, it carries all the flavor and keeps everything from sticking.
- Dried oregano: A little goes a long way and it brings that Mediterranean warmth without trying too hard.
- Red pepper flakes: This is where the heat lives, start with what the recipe says and adjust after you taste.
- Honey: Drizzle it right at the end when everything is hot, it turns into this glossy sweet layer that cuts the salt.
- Lemon zest: Just the zest, it wakes everything up right before serving.
- Fresh basil: Torn by hand, tossed on top, it adds color and that bright herby finish.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) so it is properly hot when the dish goes in.
- Build the tomato base:
- Toss cherry tomatoes with garlic, olive oil, salt, pepper, oregano, and half the chili flakes in your baking dish. Spread them out so they roast evenly and get a little charred on the edges.
- Nestle the feta:
- Drop the feta block right in the center, drizzle it with more olive oil, and sprinkle the rest of the chili flakes on top. It should look almost too simple to work.
- Bake until golden:
- Let it go for 25 to 30 minutes until the tomatoes have burst and the feta is soft and turning golden at the edges. Your kitchen will smell unbelievable.
- Cook the pasta:
- While everything bakes, boil your pasta in well salted water until just al dente. Save half a cup of the starchy pasta water before you drain it.
- Add the sweet and the bright:
- Pull the dish from the oven and immediately drizzle honey over the feta and tomatoes, then scatter lemon zest across the top. The heat will make the honey run into everything.
- Stir it into sauce:
- Use a spoon to mash and mix the feta and tomatoes together until it becomes creamy and saucy. Add the drained pasta and toss everything, adding splashes of pasta water until it is silky and coats every piece.
- Serve it hot:
- Plate it up right away, top with torn basil and extra chili flakes if you like things spicy.
Pin It The first time I brought this to a potluck someone asked if I catered it. I just laughed because an hour earlier I was still in my pajamas wondering what to make. It is that kind of dish, the kind that makes you look like you have your life together even when you absolutely do not.
What to Do with Leftovers
Leftovers keep for up to three days in the fridge and they reheat beautifully in a skillet with a splash of water or olive oil. I have also eaten this cold for breakfast and I am not ashamed. The flavors deepen overnight and the feta gets even creamier somehow.
Make It Your Own
If you want more heat, swap regular honey for hot honey or add a spoonful of calabrian chili paste to the tomatoes before baking. For a tangier vibe, use goat cheese instead of feta. You can also throw in spinach or arugula right at the end and let it wilt into the pasta.
Serving Suggestions
This is rich enough to stand alone but if you want to round out the meal, serve it with a simple green salad dressed in lemon and olive oil or some crusty bread to soak up every last bit of sauce.
- A crisp white wine like Sauvignon Blanc cuts through the richness perfectly.
- If you are feeding kids, go easy on the chili and let them add their own at the table.
- For a gluten free version, just use your favorite gluten free pasta and nothing else changes.
Pin It This recipe taught me that sometimes the best food comes from throwing things in a dish and trusting the oven to do the work. I hope it becomes one of those nights for you too, the kind where dinner feels easy and everyone goes quiet because they are too busy eating.
Questions & Answers
- → What type of pasta works best?
Short pasta like penne, fusilli, or rigatoni is ideal as it holds the creamy sauce well.
- → Can I make this spicier?
Yes, use hot honey or add extra red pepper flakes to increase the heat.
- → Is there a cheese substitute?
Goat cheese can replace feta for a tangier flavor and similar texture.
- → How do I ensure the sauce is creamy?
Mix the baked feta and tomatoes with reserved pasta water when tossing the pasta to create a silky sauce.
- → What herbs complement the dish?
Fresh basil adds a bright, aromatic finish that enhances the flavors.
- → Can this be made gluten-free?
Yes, by choosing gluten-free pasta options.