Orecchiette Pasta with Broiled Feta Cheese
Elevate your weeknight dinner routine with this vibrant and flavorful Orecchiette Pasta with Broiled Feta Cheese. This Mediterranean-inspired dish combines tender, shell-shaped pasta with a savory cherry tomato and garlic sauce infused with aromatic parsley, basil, red chili flakes, and a bright hint of lemon zest. The real star of the recipe is the broiled block of feta cheese, which develops a golden, crispy crust under high heat while maintaining its creamy, tangy center—a perfect topping for each bowl of pasta. Quick and easy to prepare in just 30 minutes, this recipe is ideal for busy evenings yet elegant enough to impress guests. Serve with a drizzle of olive oil and fresh herbs for a vibrant finish. Perfect for fans of Mediterranean pasta dishes, broiled cheeses, and simple gourmet meals!
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Recipe Information
Ingredients
- 12 oz Orecchiette pasta
- 8 oz Feta cheese block
- 2 cups Cherry tomatoes
- 3 cloves Garlic cloves
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Fresh parsley
- 5 Fresh basil leaves
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Grated lemon zest
Instructions
Preheat your oven to broil and position a rack about 6 inches from the heat source.
In a large pot, bring salted water to a boil and cook the orecchiette according to the package instructions, until al dente. Reserve 1/2 cup of pasta water before draining, then set aside.
Place the block of feta cheese on a small baking dish or ovenproof pan. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with black pepper. Broil for 5–8 minutes, or until the top turns golden and slightly crispy. Remove and set aside.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until they soften and begin to blister.
Stir in the red chili flakes, salt, black pepper, and reserved pasta water. Let simmer for 1–2 minutes to slightly thicken the sauce.
Add the cooked orecchiette to the skillet and toss to coat evenly with the tomato mixture.
Remove from heat and gently fold in the fresh parsley, chopped basil leaves, and grated lemon zest.
Divide the pasta among serving bowls. Top each portion with chunks of the broiled feta cheese. Drizzle with more olive oil if desired and garnish with additional parsley or basil.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 6133 mg | 267% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 14.1 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1440 mg | 111% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2055 mg | 44% | |
*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.
