Save I stumbled onto this recipe during a particularly chaotic Tuesday night when my usual pasta inspiration had completely vanished. A friend texted me a photo of melted feta with roasted tomatoes, and something about the golden, creamy mess made me stop everything and try it immediately. The first time I pulled that baking dish from the oven, the smell of warm honey mingling with charred tomato skin and salty cheese made me understand why this dish had taken over the internet—but I wanted to make it mine, with an intentional hit of chili that turned it from comforting into unforgettable.
I made this for my sister during a Sunday dinner when she was stressed about a work presentation, and watching her face light up when she took the first bite reminded me that sometimes the simplest dishes say the most. She kept talking about it for weeks, asking me to make it again—which I happily did, though each time I tweaked the chili ratio slightly based on her mood.
Ingredients
- Feta cheese (200 g block): This is your star, so look for good quality feta that's creamy enough to collapse into a sauce when roasted, not the crumbly kind that stays stubborn.
- Cherry tomatoes (500 g): Their sweetness is what gives the sauce depth—use them when they're in season and actually taste like something.
- Garlic (3 cloves, finely chopped): Roasting mellows the sharp bite into something almost sweet, so don't skip it even if you're garlic-shy.
- Short pasta (350 g): Penne, fusilli, or rigatoni all work because they have nooks to catch the creamy tomato sauce.
- Extra-virgin olive oil (3 tbsp): Quality matters here since it's doing the seasoning work—taste it before you buy.
- Dried oregano (1 tsp): Adds an earthy warmth that makes people ask what you did differently.
- Red pepper flakes (1 tsp, plus extra): This is where the personality lives; I learned to add half to the tomatoes and reserve the rest to layer the heat.
- Honey (2 tbsp): The secret weapon that bridges sweet and spicy while making the sauce glossy and luxurious.
- Lemon zest (1 zest): Brightens everything right before serving so it doesn't feel heavy.
- Fresh basil (1 handful, torn): Never chop it with a knife—tearing releases the oils in a way that makes the dish taste more alive.
- Salt and black pepper: Season generously, especially the tomatoes before they roast.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and use those few minutes to chop your garlic finely—this is when you want to be precise because big chunks won't meld with the tomatoes.
- Build the tomato bed:
- Tumble your cherry tomatoes into a baking dish and add the chopped garlic. Drizzle generously with olive oil—don't be shy, this becomes your sauce—then scatter over the salt, pepper, oregano, and half the red pepper flakes. Toss everything until it's evenly coated.
- Crown with feta:
- Nestle the feta block right in the center of the tomatoes like you're presenting it. Give it its own light drizzle of olive oil and sprinkle the remaining red pepper flakes across the top so they get toasted during roasting.
- Roast until golden:
- Slide it into the oven for 25-30 minutes, until the tomato skins are blistered and beginning to split, and the feta has softened into something almost molten with golden edges. You'll know it's right when the whole thing smells like happiness.
- Pasta in parallel:
- While the feta roasts, bring a large pot of salted water to a boil and cook your pasta until it's just shy of tender. Before draining, scoop out about 1/2 cup of that starchy pasta water—it's liquid gold for making the sauce creamy.
- Finish with honey and brightness:
- Pull the baking dish out of the oven and immediately drizzle the warm feta and tomatoes with honey. Scatter the lemon zest across the top so the acid wakes everything up.
- Marry it all together:
- Stir the feta, tomatoes, and honey in the baking dish until a creamy sauce forms—the feta will break apart and coat everything in its salty richness. Add your drained pasta and toss it all together, adding splashes of that reserved pasta water until you have a silky sauce that clings to each piece.
- Serve with personality:
- Transfer to plates or a serving bowl and top with torn basil and extra red pepper flakes. The contrast of cool basil on warm, spicy pasta is part of what makes this work.
Save There was an evening when I made this for a friend who had just moved to the city and felt overwhelmed by everything, and somehow a bowl of pasta with melted cheese and roasted tomatoes felt like the exact right thing to say without words. We ate standing at her kitchen counter, and she told me it tasted like someone who loved her had cooked it—which I suppose is what happens when you make food with intention and share it with care.
Why This Dish Works
The genius of this recipe is how it lets temperature, texture, and flavor do all the heavy lifting. Roasting concentrates the tomato sweetness until it's almost jammy, and that heat softens the feta into something that coats each bite of pasta like a luxurious sauce that nobody had to stir endlessly. The chili and honey seem like they'd clash, but they dance together instead, creating a flavor profile that keeps you wanting another bite.
Making It Your Own
I've made this recipe so many times now that I've learned where the give-and-take lives. Some nights I use more honey if I'm feeling like I need comfort, other times I really lean into the chili if I want something that reminds me I'm alive. You can swap the feta for creamy goat cheese if you want something tangier, or use gluten-free pasta without a second thought. The bones of this dish are strong enough to handle your adjustments.
Pairing and Serving
A crisp, slightly acidic white wine like Sauvignon Blanc is perfect alongside this—the wine's brightness cuts through the richness and echoes the lemon zest in each bite. This feeds four as a main course easily, though I've found it's the kind of dish that works for two with leftovers, or scaled up generously when you're feeding people who show up hungry. The best part is that it's warm but not heavy, satisfying without making you want to nap afterward.
- Serve with crusty bread to soak up every last drop of that creamy tomato sauce.
- Make it your own by adjusting the spice level to match your mood and your guests.
- Eat it right away while everything is still warm and the basil hasn't wilted into invisibility.
Save This recipe has become the thing I make when I want to feel like I'm doing something special without the stress of precision or technique. It's honest food that tastes like someone cared about the people eating it.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni are ideal as they hold the creamy sauce well and provide a pleasant texture with each bite.
- → Can I adjust the spice level?
Yes, adding more red pepper flakes or using hot honey will increase the heat, while reducing these ingredients will mellow the spice.
- → Is there a good substitute for feta cheese?
Goat cheese can be used for a tangier flavor, offering a similar creamy texture that melts nicely in the oven.
- → How do I keep the sauce creamy without it becoming watery?
Reserve a small amount of pasta cooking water and add it gradually to the baked feta and tomatoes mixture until you achieve a silky consistency without excess liquid.
- → What garnish enhances the final dish?
Fresh basil leaves and extra chili flakes complement the flavors well, adding freshness and a gentle kick at serving time.