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Baked Feta Pasta (The Viral Original)

Baked Feta Pasta (The Viral Original)

This viral sensation features a block of feta cheese baked until golden and creamy with sweet cherry tomatoes, garlic, and olive oil. Once roasted, the ingredients are mashed together to form a rich sauce, then tossed with al dente pasta and fresh basil for a simple yet incredibly flavourful meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 250 g block of good quality feta cheese
  • 700 g cherry tomatoes or small vine tomatoes
  • 4 cloves garlic thinly sliced
  • 100 ml extra virgin olive oil divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon sea salt or to taste, remember feta is salty
  • 350 g dried pasta I prefer fusilli, penne, or orecchiette
  • Fresh basil leaves a generous handful, roughly torn, for garnish
  • Optional: A pinch of red chilli flakes for a gentle warmth

Method
 

  1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Find a large, oven-safe baking dish – one that can comfortably hold all your tomatoes in a single layer with space for the feta in the middle.
  2. Tip the cherry tomatoes into the baking dish. Add the thinly sliced garlic, dried oregano, black pepper, and sea salt. Drizzle generously with about 75ml of the extra virgin olive oil. Toss everything together gently until the tomatoes are glistening and evenly coated.
  3. Create a clear space in the very centre of the dish and place the block of feta cheese there. Drizzle the remaining 25ml of olive oil over the top of the feta. The dish should now look vibrant, with bright red tomatoes surrounding the creamy white feta.
  4. Carefully transfer the baking dish to the preheated oven. Bake for 30-35 minutes. You’ll know it’s ready when the tomatoes have burst and softened, their skins looking slightly shrivelled and caramelised, and the feta is beautifully golden on top, smelling wonderfully savoury and aromatic.
  5. About 10 minutes before the baking time is up, bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. The water should be bubbling vigorously, and the pasta will feel firm to the bite but not hard. Reserve about 120ml (half a cup) of the starchy pasta water before draining.
  6. Once the baking dish is out of the oven, use a fork or a potato masher to gently mash the roasted tomatoes and feta together right in the dish. The feta will be wonderfully soft and crumbly, merging with the sweet tomato juices to form a rustic, creamy sauce. You'll hear the tomatoes squish and pop as they break down, releasing their sweet essence.
  7. Add the drained, cooked pasta directly into the baking dish with the feta and tomato mixture. Pour in about half of the reserved pasta water. Toss everything together thoroughly until the pasta is coated in the creamy sauce and the colour is a uniform, rich orange-red. Add more pasta water a tablespoon at a time if you prefer a looser consistency.
  8. Finally, scatter a generous handful of fresh basil leaves over the top. The basil's fresh, aromatic scent will immediately lift the dish. Give it one last gentle stir, then serve immediately, perhaps with a little extra drizzle of olive oil.

Notes

For best results, use good quality feta cheese, as it's the star of the dish. Don't be shy with the fresh basil – it adds a crucial aromatic lift. Adjust salt carefully, remembering feta is naturally salty.