Save The first time I made this, I wasn't trying to be trendy. My fridge had cherry tomatoes that were about to go soft, a block of feta I'd picked up on a whim, and a craving for something warm and comforting. I drizzled honey over the roasted cheese almost by accident—a friend had left a bottle on my counter—and the moment I tasted that first bite, everything clicked. Sweet, spicy, creamy, tangy. It felt like discovering something I'd been missing all along.
I made this for friends who were skeptical about feta in pasta, and watching their faces when they tasted it was worth the small mess of burst tomatoes. One person asked if I'd added cream, which somehow felt like the highest compliment. Now it's become the dish I reach for when I want to impress without stress.
Ingredients
- Feta cheese (200g block): Keep it in one piece so it softens evenly and becomes creamy rather than crumbly. Cold feta will melt better than room temperature.
- Cherry tomatoes (500g): These burst open during roasting and create their own juice, which becomes part of your sauce. Don't skip the halving step—whole tomatoes take forever.
- Garlic (3 cloves, finely chopped): The oven mellows it out beautifully, so you don't need to worry about it overpowering the dish.
- Short pasta (350g): Penne, fusilli, or rigatoni work best because they catch all that creamy tomato sauce in their ridges and spirals.
- Extra-virgin olive oil (3 tbsp): This is where flavor lives. Use the good stuff if you have it, because you'll taste it.
- Dried oregano (1 tsp): It infuses the oil and tomatoes as everything roasts together.
- Red pepper flakes (1 tsp plus extra): Split between roasting and finishing so you get heat throughout and a final kick at the end.
- Salt and black pepper: Season generously as you go, especially in the baking dish.
- Honey (2 tbsp): Pour it over the feta after roasting so it pools into all the little crevices. Hot honey would add extra spice if you want drama.
- Lemon zest (from 1 lemon): This brightens everything and cuts through the richness at just the right moment.
- Fresh basil (1 handful, torn): Add it at the very end so it stays vibrant and green against the warm pasta.
Instructions
- Heat your oven and prep the tomatoes:
- Preheat your oven to 200°C (400°F). In a baking dish, toss the cherry tomatoes with chopped garlic, olive oil, salt, pepper, oregano, and half the red pepper flakes until everything is coated. You want the tomatoes nestled together but not stacked.
- Introduce the feta:
- Clear a small space in the center of the tomatoes and set the feta block down. Drizzle it with a little more olive oil and sprinkle the remaining red pepper flakes on top so they'll toast slightly.
- Let it roast:
- Slide the baking dish into the oven for 25 to 30 minutes. The tomatoes should burst open, their skins shriveling, and the feta should be golden and visibly softened. Your kitchen will smell like a Mediterranean restaurant.
- Cook the pasta simultaneously:
- While everything roasts, bring a large pot of salted water to a boil and cook your pasta until it's al dente. Before draining, scoop out about 1/2 cup of that starchy pasta water—you'll need it later to make the sauce silky.
- Dress the feta:
- The moment the baking dish comes out of the oven, drizzle the honey over the feta and tomatoes, then scatter the lemon zest across everything. The heat will warm the honey and release its fragrance.
- Build your sauce:
- Stir everything in the dish together—the feta will break down and mingle with the tomato juices and oil, creating a creamy sauce. This is the magic moment. Add the cooked pasta and toss gently, adding reserved pasta water a little at a time until the sauce coats everything in a silky finish.
- Serve with confidence:
- Transfer to a serving bowl or plates, scatter torn basil and extra chili flakes on top, and enjoy immediately while everything is warm and the flavors are singing.
Save There's something almost meditative about watching that feta go from a firm block to something molten and merged with the tomatoes. It's a reminder that the best dishes don't require complicated techniques—just good ingredients given time and gentle heat.
The Sweet and Spicy Balance
This dish walks a beautiful line that takes a little practice to understand. The honey isn't meant to make it sweet in the traditional sense—it softens the acidity of the tomatoes and adds a subtle richness that rounds out the chili heat. If you've tried this before and it felt one-note, it might be because the honey hit the pan too early and caramelized away, or because you skipped the lemon zest. Both of those elements matter more than you'd think.
Why This Works as a Weeknight Dinner
The appeal of this recipe is partly that it feels indulgent but doesn't ask much of you. Everything happens in one baking dish while your pasta cooks separately, so there's no juggling of pans or complicated timing. The feta acts as both your main ingredient and your sauce base, which is elegant in its simplicity. It's the kind of dish that tastes like you've been cooking for hours when you've really just been patient.
Making It Your Own
Once you understand the framework, this recipe becomes a canvas. Some people add a splash of white wine to the tomatoes before roasting. Others use sun-dried tomatoes mixed with fresh ones for extra depth. I've even seen versions with crumbled pistachios scattered on top for texture. The core stays the same—roasted tomatoes, melted feta, pasta—but what you add around it depends on what's in your kitchen and what you're craving.
- A handful of fresh spinach can be tossed in at the end, just to wilt slightly from the warmth.
- Crushed red pepper flakes can be your primary garnish if you prefer heat over subtlety.
- Serving it family-style in the original baking dish feels more intimate than plating individually.
Save This recipe has taught me that sometimes the most memorable meals come from working with what you have rather than following a strict plan. I hope it brings the same sense of ease and delight to your table.
Recipe Guide
- → What cheese is best for this dish?
Feta cheese is preferred for its creamy texture and tangy flavor, which softens beautifully when baked.
- → Can I adjust the spice level?
Yes, increase or reduce red pepper flakes and use hot or regular honey to control heat and sweetness balance.
- → What pasta types work well here?
Short pasta shapes like penne, fusilli, or rigatoni hold the sauce nicely and complement the texture of baked feta and tomatoes.
- → How to make the sauce creamy?
The creamy sauce forms by mixing the softened feta with the roasted tomatoes and a splash of reserved pasta water to achieve desired consistency.
- → Can this dish be made gluten-free?
Yes, substitute regular pasta with gluten-free varieties without affecting the flavor profile.