Save The first time I made this dish, I wasn't trying to go viral—I was just standing in my kitchen on a Tuesday evening, staring at a block of feta and wondering if throwing it in the oven with tomatoes could actually work. My neighbor had mentioned the trend in passing, almost like a dare, and I decided to test it myself. Forty-five minutes later, my kitchen smelled like the Mediterranean had relocated to my countertop, and I understood exactly why everyone was obsessed.
I made this for a dinner party where everyone showed up tired and skeptical, and watching their faces light up when they tasted it was worth every minute. Someone asked if I'd made the sauce from scratch, and I got to have that small victory of saying I basically just mashed cheese and tomatoes together. That's when I knew this recipe had staying power.
Ingredients
- Feta cheese (200 g block): This is your sauce foundation—don't crumble it yet, let the heat do that work for you.
- Cherry tomatoes (500 g, whole): They burst and release their juice, so pick ones that are ripe but still firm enough to hold their shape.
- Sun-dried tomatoes (100 g, drained and chopped): These add a concentrated sweetness and tanginess that fresh tomatoes alone can't deliver.
- Garlic (3 cloves, thinly sliced): Raw garlic can overpower, but roasting mellows it into something almost sweet.
- Red onion (1 small, thinly sliced, optional): A bit of bite and color, but honestly skip it if you're not feeling it.
- Short pasta (350 g): Use something with ridges or curves—penne, fusilli, or rigatoni catch the sauce better than smooth shapes.
- Extra-virgin olive oil (4 tbsp): This is your flavor carrier, so choose one you actually enjoy tasting.
- Dried oregano and basil (1 tsp each): Mediterranean herbs that whisper rather than shout.
- Red pepper flakes (½ tsp, optional): A gentle warmth if you like heat.
- Fresh basil (½ cup, torn): Add this at the end to keep its brightness alive.
- Parmesan and lemon zest (for serving): These finish what the oven started.
Instructions
- Set your oven and prep your stage:
- Heat the oven to 200°C (400°F). While it warms, chop your tomatoes and herbs—mise en place isn't just a fancy term, it's your insurance against fumbling later.
- Build your tomato bed:
- Toss the cherry tomatoes, sun-dried tomatoes, garlic, and red onion (if using) into a large baking dish with 3 tablespoons of olive oil, oregano, basil, red pepper flakes, salt, and pepper. Let them all get friendly with each other.
- Feta takes center stage:
- Place the whole feta block right in the middle of the tomatoes like it's settling into a warm bath. Drizzle the remaining tablespoon of oil over the top.
- The magic happens in the oven:
- Bake for 30 to 35 minutes until the tomatoes have burst and the feta is soft and starting to turn golden. Your kitchen will smell unbelievably good.
- Pasta cooks while you wait:
- Bring a large pot of salted water to a boil and cook your pasta to the package's recommendation. Before you drain it, scoop out about half a cup of the starchy pasta water—this is liquid gold for your sauce.
- Mash and marry the components:
- Pull the baking dish from the oven and use a fork to break apart the feta, letting it swirl with the tomatoes and oil into something creamy and luxurious.
- Bring pasta and sauce together:
- Add the drained pasta and reserved pasta water to the baking dish, tossing gently until every strand is coated. The pasta water will help the sauce glide smoothly over each piece.
- Final freshness:
- Tear in the fresh basil, taste, adjust your seasoning if needed, and serve immediately while everything is still warm.
Save There's something deeply satisfying about this dish—the way the tart feta softens, how the tomatoes collapse into themselves, how simple ingredients become something that tastes like restaurant food. It's the kind of meal that reminds you why cooking matters.
Flavor Layers That Actually Matter
The depth in this dish doesn't come from a long list of ingredients but from the interplay between them. Fresh cherry tomatoes bring juicy sweetness, sun-dried tomatoes add a concentrated tang, and the feta provides a salty, creamy anchor. Roasted garlic mellows and develops a subtle caramel note, while olive oil carries everything together. It's Mediterranean cooking at its most honest—no cream, no fancy technique, just ingredients that respect each other.
Timing and Temperature
The oven temperature matters more than you'd expect because baking below 200°C means your tomatoes dry out instead of burst, and your feta won't soften properly. Too hot and the tomatoes scorch before the feta has time to melt. The sweet spot is right around 200°C—hot enough to work quickly, gentle enough not to ruin anything. Cook your pasta while the oven does its work; they should finish around the same time, which feels like small kitchen magic.
Room to Play
This recipe is sturdy enough to handle your additions without falling apart. If you want more texture, toasted pine nuts add a buttery crunch, and Kalamata olives bring a briny edge that plays beautifully with the feta. Some people finish with a crack of fresh black pepper or a whisper of lemon zest, and they're right—those small things matter.
- Sprinkle Kalamata olives or toasted pine nuts before serving for crunch and depth.
- A squeeze of fresh lemon juice wakes up the dish if it feels flat.
- Don't skip the pasta water; it's the glue that holds everything together.
Save This is the kind of recipe that becomes a regular rotation for a reason: it's forgiving, it's fast, and it delivers something that tastes like more effort than it actually required. Make it once and it'll become your go-to for weeknight dinners and impromptu gatherings.
Recipe FAQs
- → Can I use a different type of cheese instead of feta?
Feta is key for its creamy, tangy texture that softens beautifully in the oven. However, a firm goat cheese or halloumi can be alternative options, though the flavor and texture may vary.
- → What pasta shapes work best with this dish?
Short pasta like penne, fusilli, or rigatoni work well, as their shapes help hold the creamy sauce made from baked feta and tomatoes.
- → How can I adjust the dish for a vegan diet?
Replace the feta with a plant-based vegan alternative and ensure the pasta contains no eggs or dairy to make a vegan-friendly version.
- → Is it possible to make this dish gluten-free?
Yes, simply substitute regular pasta with a gluten-free variety to accommodate gluten sensitivities.
- → What herbs enhance the flavors in this pasta?
Dried oregano and basil are used during roasting, and fresh basil leaves are added at the end for brightness and aroma, deepening the Mediterranean flavor profile.
- → Can I add extra toppings for texture?
Yes, toasted pine nuts or chopped Kalamata olives can add crunch and a salty punch that complements the creamy sauce.