One-Pan Feta Pasta With Cherry Tomatoes

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Have you heard about the baked feta pasta recipe that became a full-on TikTok sensation? If you haven’t, you’ll have to trust me, it is a thing. It has been so popular that supermarkets were reporting that they were selling out of feta.

What makes it so popular is it’s combination of easy and delicious. That is a combination that always grabs our attention here at the Common Housefly Test Kitchen.

We tried this version, by Mellissa Clark (who always delivers the goods). She simplified an already simple dish which she says is more like a creamy casserole like mac-and-cheese than a classic al-dente Italian pasta dish. Well, we love us some mac-and-cheese so we gave this a try last week.

Two thumbs up, from the Test Kitchen. It was a pretty easy weeknight meal - and the leftovers were great the next day.

One-Pan Feta Pasta With Cherry Tomatoes

NGREDIENTS

  • 2 pints cherry tomatoes

  • 5 garlic cloves, peeled and left whole

  • 5 thyme sprigs

  • 2 rosemary sprigs

  • 1 ½ teaspoons kosher salt

  • ½ cup extra-virgin olive oil, plus more for serving

  • 8 ounces feta

  • ½ teaspoon black pepper, plus more for serving

  • Pinch of red-pepper flakes

  • 12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi

  • 3 cups boiling water

  • 1 cup torn basil leaves

  • Flaky sea salt, for serving

PREPARATION

  1. Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

  2. Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.

  3. Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

recipesMichael LissComment