Ingredients:
Main Ingredients:
1 block (8 oz) feta cheese (preferably sheep’s milk feta)
2 cups cherry tomatoes (or grape tomatoes)
12 oz pasta (penne, rigatoni, or short pasta)
1/4 cup extra virgin olive oil
Aromatics & Seasonings:
4-6 garlic cloves, smashed (or thinly sliced)
1 medium onion, sliced (caramelised adds sweetness)
1/2 cup sun-dried tomatoes (optional, adds depth)
1 teaspoon dried oregano
1 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper (to taste)
Garnishes:
Fresh basil leaves (torn or whole)
Fresh parsley (chopped)
Extra Parmesan (grated, optional)
Lemon zest (brightens the dish)
Instructions:
Step 1: Prep the Baking Dish
Preheat oven to 400°F (200°C)
Place the feta block in the centre of a 9×13 baking dish
Arrange cherry tomatoes, sliced onions, and sun-dried tomatoes around the feta
Scatter smashed garlic cloves throughout
Step 2: Season & Roast
Drizzle everything generously with olive oil
Sprinkle with oregano, red pepper flakes, salt, and black pepper
Make sure the feta is well-coated with oil
Roast for 30-35 minutes until tomatoes burst and feta is golden
Step 3: Cook the Pasta
While the vegetables roast, cook pasta according to package directions
Reserve 1 cup of pasta water before draining
Drain pasta and set aside
Step 4: Create the Sauce
Remove the baking dish from the oven
Use a fork to mash the feta and roasted vegetables together
The feta will be soft and creamy, tomatoes will be jammy
Add cooked pasta directly to the baking dish
Step 5: Toss & Serve
Toss pasta with the feta sauce until every strand is coated
Add reserved pasta water 2 tablespoons at a time if too thick
The starchy water helps create a silky sauce
Tear fresh basil on top and serve immediately
Time & Servings:
⏱️ Prep: 5 minutes
⏱️ Roast: 30-35 minutes
⏱️ Total: 40 minutes
🍽️ Serves: 4-6
Pro Tips:
✅ Don’t skip the onions – they caramelise beautifully and add sweetness ✅ Use block feta, not crumbled – better texture and melts perfectly ✅ High-quality olive oil matters – you’ll taste it in every bite ✅ Pasta water is magic – creates restaurant-quality creamy sauc
Variations:
Add protein: Cooked chicken, shrimp, or chickpeas
Extra veggies: Spinach, zucchini, bell peppers (add in last 10 min)
Different cheese: Try goat cheese for a tangier flavour
Spicy version: Double the red pepper flakes, add Calabrian chilis
Make It Ahead:
Roast vegetables ahead, store in fridge
Reheat and toss with fresh pasta when ready to serve
Nutrition (Per Serving):
Calories: ~450
Protein: 15g
Mediterranean healthy fats
Rich in lycopene from tomatoes