Greek Feta and Tomato Pasta
Transform your weeknight dinners with this irresistibly creamy and vibrant Greek Feta and Tomato Pasta. Bursting with Mediterranean flavors, this easy one-dish recipe combines roasted cherry tomatoes, a luscious block of melted feta cheese, and aromatic garlic for a rich, tangy sauce that clings perfectly to your favorite pasta. A subtle kick of red pepper flakes and a sprinkle of dried oregano take the flavor to the next level, while fresh basil and a squeeze of lemon add brightness and balance. Ready in just 35 minutes, it's a crowd-pleasing pasta recipe that's as simple as it is delicious. Perfect for quick weeknight meals or impressing guests with minimal effort, this dish is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 400 grams pasta (penne, spaghetti, or fusilli)
- 500 grams cherry tomatoes
- 200 grams block of feta cheese
- 3 tablespoons extra virgin olive oil
- 3 pieces garlic cloves
- 10 pieces fresh basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
In a large baking dish, place the block of feta cheese in the center.
Scatter the cherry tomatoes around the feta cheese, making sure they are evenly distributed.
Drizzle the olive oil over the feta cheese and tomatoes.
Peel and mince the garlic cloves, then sprinkle them over the dish.
Add the dried oregano, red pepper flakes, salt, and black pepper on top.
Place the baking dish in the preheated oven and bake for 20 minutes, or until the tomatoes are bursting and the feta is soft.
While the feta and tomatoes bake, bring a large pot of salted water to a boil.
Add the pasta to the boiling water and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Carefully remove the baking dish from the oven. Using a fork or spoon, mash the feta cheese and roasted tomatoes together to create a creamy sauce.
Add the cooked pasta to the baking dish and toss to combine, adding the reserved pasta water a little at a time until the sauce reaches your desired consistency.
Chop the fresh basil leaves and sprinkle them over the pasta.
Serve immediately, garnished with a squeeze of fresh lemon juice, if desired.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4655 mg | 202% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 27.2 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1138 mg | 88% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
