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Oven-Baked Feta Pasta: Creamy, tangy, and perfect for new beginnings.
The first time I made this oven-baked feta pasta was a full-circle moment. I had just moved into my first apartment after university, a tiny but charming space with creaky floors and a fridge that hummed like it had something to prove. A long-time friend and I decided to celebrate moving day with a dish inspired by our backpacking trip through Greece. Grape tomatoes and blocks of creamy feta instantly recalled sun-kissed markets and azure seas. The whiff of dried oregano brought back lazy afternoons when nothing mattered but the next meal.
Surrounded by unpacked boxes and the smell of fresh paint, we scavenged through sparse cupboards. Somehow, I found the essentials: olive oil, some neglected spices, and, importantly, a beautiful block of feta nestled in my modest fridge. Slicing the garlic, I remembered how the simplest flavors often do the most heavy lifting. When the whole dish finally emerged bubbling from the oven, it felt like an embrace. A practical tip? Nestle your garlic properly into those seasoned tomatoes, allowing the flavors to meld beautifully in the oven’s warmth. Trust me, it’s worth the extra minute.
As the pasta boiled, filling the small kitchen with a comforting aroma, I couldn’t help but feel the excitement of new beginnings. There’s something so promising about the first meal in a new place. Once the riccioli mingled with the creamy, tangy tomato-feta mix, I swore I was nowhere less than a Greek island. Fresh basil, if you have it, is more than garnish—it’s that final sprinkle of magic. The genesis of a new adventure, this dish will forever remind me of possibility, the power in simplicity, and how a well-placed block of feta can make any house a home.
Ingredients
- 1 (16.5-ounce) package grape or cherry tomatoes
- 1/4 cup olive oil
- 1 tablespoon dried basil
- 1 tablespoon dried chives
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cracked peppercorns
- 1 (8-8.65-ounce) block feta cheese
- 4 cloves garlic
- 3/4 pound riccioli or other spiral pasta
- salt to taste
- fresh basil optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 400 degrees F.
- In an ungreased baking dish, add the tomatoes and evenly drizzle them with the olive oil.
- Evenly sprinkle the dried basil, the dried chives, the dried oregano, and the cracked peppercorns over the tomatoes and stir well to coat.
- Move the seasoned tomatoes to the edges to make an opening in the center of the baking dish and place the feta block in the empty space.
- Nestle the garlic cloves into the seasoned tomatoes.
- Bake the tomato mixture until the cheese is soft and the tomatoes have burst, about 35-45 minutes.
- While the tomato mixture is roasting, in a large pot of salted, boiling water, cook the riccioli to al dente, according to the package directions.
- Reserve 1/2 cup of the pasta water and drain the rest.
- Transfer the baking dish to a wire rack and use a wide spoon to crush the garlic cloves and the tomatoes.
- Stir the tomato mixture and the melted feta until all the ingredients are well-combined.
- Taste the tomato mixture and season with the salt, as needed.
- Add the cooked riccioli to the tomato mixture and toss until the ingredients are well-combined.
- Add the reserved pasta water to the pasta mixture and stir to combine.
- Serve the pasta garnished with the fresh basil.
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