Roasted feta and cherry tomatoes tossed with pasta, basil, and lemon zest for a creamy, quick weeknight meal.
# Components:
→ Pasta
01 - 400 g (14 oz) pasta of choice (penne, fusilli, or spaghetti)
→ Oven Pan Ingredients
02 - 200 g (7 oz) block of feta cheese
03 - 500 g (1 lb) cherry tomatoes, whole
04 - 3 tbsp olive oil
05 - 3 garlic cloves, peeled and smashed
06 - ½ tsp freshly ground black pepper
07 - ½ tsp red pepper flakes (optional)
08 - ½ tsp sea salt
→ Finishing & Garnish
09 - 1 handful (about 15 g) fresh basil leaves, roughly torn
10 - Zest of ½ lemon (optional)
# Directions:
01 - Preheat your oven to 200°C (400°F).
02 - In a baking dish, place the feta block in the center. Surround it with cherry tomatoes and smashed garlic cloves.
03 - Drizzle with olive oil and sprinkle with black pepper, red pepper flakes (if using), and sea salt. Toss the tomatoes to coat evenly.
04 - Bake in the oven for 25–30 minutes, until the tomatoes burst and the feta is golden and soft.
05 - While the feta bakes, cook the pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water before draining.
06 - Remove the baking dish from the oven. Stir the feta and tomatoes together until a creamy sauce forms.
07 - Add the drained pasta directly to the dish and toss well to coat, adding a bit of pasta water if needed to reach desired creaminess.
08 - Stir in fresh basil and lemon zest. Taste and adjust seasoning if necessary.
09 - Serve hot, garnished with extra basil leaves.
