Burst Tomato Feta Pasta That Everyone Loves
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This simple and delicious Burst Tomato Feta Pasta recipe became a viral sensation for a reason: it’s incredibly easy to make, requires minimal cleanup, and results in a creamy, flavorful sauce that tastes like it took hours to create. It’s the perfect weeknight meal!
Estimated reading time: 6 minutes
Key Takeaways
- Burst Tomato Feta Pasta is a simple, oven-based recipe that turns fresh tomatoes into a flavorful sauce with minimal effort.
- For best results, use ripe tomatoes and stir after baking to ensure a smooth texture.
- You can customize the dish with pasta types, adding proteins like chicken or shrimp, or incorporating fresh herbs after baking.
- This recipe is perfect for weeknights, reheats well, and fits busy schedules, making it a repeat favorite.
- Store leftovers in the fridge and consume within a few days for optimal taste.
Burst Tomato Feta Pasta
Burst Tomato Feta Pasta is a simple oven-based dish that turns fresh tomatoes and feta into a bright sauce. The heat causes the tomatoes to split and release their juices, which, when stirred together with the feta, creates a creamy and tangy sauce. This recipe works well for weeknights and still feels special enough for guests.
For best results, use vine-ripe tomatoes, so they soften and release liquid as they bake. Stir everything together as soon as it comes out of the oven so the cheese blends smoothly.
PMc says:
We like this recipe because it does most of the work in the oven, freeing up time. Our tip is to save a little pasta water and stir it in if the sauce looks thick. This helps the sauce cling to the noodles and keeps the texture just right.
Burst Tomato Feta Pasta Nutritional Info
This dish provides carbohydrates from pasta for energy and includes protein from the cheese. Tomatoes provide vitamins, including vitamin C, and antioxidants. Using olive oil adds healthy fats that help you feel full longer.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Shallot adds a mild onion flavor that softens as it bakes. It brings gentle sweetness without overpowering the dish.
Garlic provides a deep, savory base. Smashing the cloves lets them mellow in the oven and blend into the sauce.
Cherry or grape tomatoes are the heart of the recipe. They burst as they bake, creating the juicy base that coats the pasta.
Extra-virgin olive oil helps everything roast evenly and creates a smooth sauce when mixed. It also carries flavor through every bite.
Kosher salt sharpens and balances the flavors. It helps draw moisture from the tomatoes and brings the dish together.
Crushed red pepper flakes add gentle heat. A small amount gives warmth without making the pasta spicy.
Feta cheese melts into the tomatoes, forming a creamy sauce. Its salty tang keeps the dish from feeling flat.
Fresh thyme adds a light herbal note while baking. It infuses the oil and tomatoes with subtle flavor.
Short tubular pasta holds the sauce inside and around each piece. This shape makes sure every forkful is coated.
Fresh basil adds brightness at the end. It gives a fresh finish that balances the rich sauce.
Cooking Tips and Subs
Cooking tips and substitutions include:
- Use cherry or grape tomatoes since they cook evenly in the oven.
- Cook the tomatoes until they burst.
- Use block feta.
- Also, you’ll want to use a full-fat feta for the best flavor and texture.
- Reserve some pasta water to thin the sauce if needed.
- Try penne, rotini, farfalle, or cavatappi pasta.
- You can substitute Boursin, goat cheese, Burrata, ricotta, or
cream cheese . Note: Changing the cheese will affect the flavor. - You can add cooked chicken or shrimp at the end for extra protein.
- Fresh herbs can be stirred in after baking for added freshness.
Why you’ll ❤️ this recipe.
🏃🏼♀️It comes together with simple steps
The oven does most of the work
It uses everyday items
It works for lunch or dinner
Leftovers reheat well
Burst Tomato Feta Pasta FAQ
Frequently asked questions are common and easy to answer.
Yes. The pasta can be baked ahead and reheated gently with a splash of water.
Yes. The dish can be made gluten-free by using gluten-free pasta.
Leftovers should be stored in the fridge and eaten within a few days.
Conclusion
Burst Tomato Feta Pasta is a reliable recipe that fits into busy schedules. It delivers comfort without extra steps. Once you make it once, it often becomes a repeat dinner.
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Burst Tomato Feta Pasta
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Ingredients
- 1 medium shallot quartered
- 3 medium garlic cloves smashed
- 2 pints cherry or grape tomatoes
- ½ cup extra-virgin olive oil divided
- Kosher salt to taste
- 1 Pinch red pepper flakes crushed
- 8 ounces feta block
- 3 medium thyme sprigs fresh
- 12 ounces short tubular pasta such as macaroni or cavatappi
- basil leaves Fresh for serving
Instructions
- Preheat oven and prep pan: Preheat your oven to 400°F (200°C). In a 9×13-inch baking dish, spread the quartered shallot, smashed garlic cloves, and cherry tomatoes in a single layer.
- Add oil and seasoning: Drizzle 1/4 cup of the extra-virgin olive oil over the vegetables. Season with a generous pinch of kosher salt and the crushed red pepper flakes. Toss to coat everything evenly.
- Place the feta: Push the vegetables to the sides of the baking dish to create a space in the center. Place the block of feta in the middle of the dish and nestle the fresh thyme sprigs around it. Drizzle the remaining 1/4 cup of olive oil over the feta.
- Bake: Bake for 30 minutes, or until the tomatoes have burst and the feta is soft, slightly golden, and gooey.
- Cook the pasta: While the feta and vegetables are baking, cook the pasta according to the package directions in a pot of heavily salted boiling water until al dente. Reserve about 1/2 cup of the pasta water before draining.
- Combine ingredients: Carefully remove the hot baking dish from the oven. Using a fork, smash the feta, tomatoes, and garlic together to create a creamy sauce. Remove and discard the thyme stems.
- Finish the pasta: Add the drained pasta to the baking dish and toss everything together until the pasta is fully coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Serve: Divide the pasta among bowls and garnish generously with fresh basil leaves. Serve immediately.
Notes
