Description

Burst tomato feta pasta is a creamy, tangy dish featuring roasted cherry tomatoes, gooey baked feta, and garlic-infused olive oil, tossed with perfectly cooked pasta. Perfect for weeknight dinners, date nights, or homemade meals. Easily made gluten-free or vegan.

Ingredients

For the Base:

– 2 pints cherry or grape tomatoes

– 8 oz block of feta cheese (substitute crumbled feta if needed)

– 12 oz short tubular pasta (such as macaroni or cavatappi; use gluten-free pasta for GF option)

For the Seasoning:

– 1 medium shallot, quartered

– 3 medium garlic cloves, smashed

– ½ cup extra-virgin olive oil (divided)

– Kosher salt, to taste

– Pinch of red pepper flakes (crushed)

– 3 fresh thyme sprigs

For Garnish:

– Fresh basil leaves

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Instructions

Preheat the oven to 400°F (200°C).
In a 9×13-inch baking dish, spread the quartered shallot, smashed garlic cloves, and cherry tomatoes in a single layer. Drizzle ¼ cup of olive oil over the vegetables. Season with kosher salt and crushed red pepper flakes. Toss to coat evenly.
Push the vegetables to the sides of the dish to create space in the center. Place the block of feta in the middle and nestle the fresh thyme sprigs around it. Drizzle the remaining ¼ cup of olive oil over the feta.
Bake for 30 minutes, or until the tomatoes have burst and the feta is soft, slightly golden, and gooey.
While the feta and vegetables are baking, cook the pasta according to package directions in heavily salted boiling water until al dente. Reserve about ½ cup of pasta water before draining.
Remove the hot baking dish from the oven. Using a fork, smash the feta, tomatoes, and garlic together to create a creamy sauce. Discard the thyme stems.
Add the drained pasta to the baking dish and toss everything together until the pasta is fully coated in the sauce. Add reserved pasta water if needed to adjust consistency.
Divide the pasta among bowls and garnish generously with fresh basil leaves. Serve immediately.

Notes

– Use high-quality olive oil: Extra-virgin olive oil enhances the dish’s flavor.

– Avoid overcrowding the baking dish: Spread the vegetables evenly to ensure proper roasting and caramelization.

– Gluten-free option: Use gluten-free pasta and verify all other ingredients are certified gluten-free.

– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze individual portions; thaw overnight in the fridge and reheat gently with a splash of olive oil or pasta water to restore creaminess.

– Customizations: Substitute traditional pasta with zucchini noodles or shirataki noodles for a keto-friendly version. Add grilled chicken, shrimp, or chickpeas for protein. Include roasted bell peppers, spinach, or sautéed mushrooms for variety.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course / Pasta
Method: Baking + Stovetop
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 serving (based on 4 servings per recipe)
Calories: ~450
Sugar: 8g
Sodium: 600mg (varies with added seasonings, use low-sodium options to reduce)
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 15g
Cholesterol: 40mg