Roasted Tomato & Feta Pasta
This cozy baked pasta dish highlights the sweetness of roasted tomatoes on the vine, balanced with creamy feta and aromatic herbs. Pro Tip: Add roasted chicken, shrimp, or sautéed mushrooms for extra protein and heartiness!
Ingredients
1.5 lbs tomatoes on the vine (about 6-8 small tomatoes), left whole or halved if large
1 block (7-8 oz) feta cheese
3 tbsp olive oil
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme or Italian seasoning
1/2 tsp red pepper flakes (optional, for heat)
Salt and black pepper to taste
12 oz short pasta (like penne or farfalle)
1/4 cup fresh basil leaves, chopped
1/4 cup freshly grated Parmesan cheese (optional, for garnish)
Directions
Preheat the oven: Set to 400°F (200°C).
Prepare the baking dish: In a large oven-safe dish, place the feta block in the center. Surround it with the tomatoes on the vine. Drizzle everything with olive oil and sprinkle with garlic, oregano, thyme, red pepper flakes, salt, and pepper.
Roast the tomatoes and feta: Roast in the oven for 30-35 minutes, until the tomatoes are soft, slightly blistered, and the feta is golden and bubbly.
Cook the pasta: While the tomatoes and feta roast, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
Combine the dish: Remove the baking dish from the oven. Use a fork to mash the feta and tomatoes, mixing them into a creamy sauce. Discard the vines if left on. Add the cooked pasta and reserved pasta water (as needed for consistency). Toss until well coated.
Finish and serve: Stir in the fresh basil and top with Parmesan if desired. Serve warm and enjoy this cozy, crowd-pleasing dish!
