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  • 2 pints (500 gr) cherry (or grape) tomatoes

  • 4 peeled garlic cloves

  • 4 tablespoons olive oil, divided

  • 1 block (7 oz / 200 gr) feta cheese

  • ½ teaspoon salt

  • ½ teaspoon dried oregano

  • Red pepper flakes, to taste

  • Ground black pepper, to taste

  • 340 gr medium-length pasta (such as penne, rigatoni, or rotini)


  1. Preheat the oven to 400°F (200°C) and position a rack in the middle.

  2. Spread the cherry tomatoes on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with salt, and toss to ensure even coating.

  3. Place the feta block in the center of the baking dish, surrounded by tomatoes, with garlic cloves nestled between them.

  4. Drizzle the remaining two tablespoons of olive oil over the tomatoes and feta. Sprinkle with oregano, red pepper flakes, and black pepper.

  5. Bake for 40 minutes or until the tomatoes burst. Allow it to cool slightly, then transfer tomatoes and feta, along with all the juices and garlic, into a large bowl. Mash with a fork until evenly combined.

  6. While the mixture cools, bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions. Reserve one cup of pasta water, then drain the pasta.

  7. Combine the sauce with the pasta, gradually adding the reserved pasta water until reaching the desired creamy consistency. Taste and adjust seasoning as needed.

  8. Serve and relish in the creamy goodness of this Baked Feta Tomato Pasta!


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