Feta Tomato Pasta is one of those simple Mediterranean dinners that delivers big flavor with very little effort. Cherry tomatoes, shallots, garlic, and a block of feta roast together until jammy and caramelized, then get tossed with pasta for a creamy, savory sauce. If you enjoy tomato-forward pasta dishes like this, you might also love my Penne Pomodoro, another easy Italian pasta recipe built around good tomatoes and olive oil.
Feta Tomato Pasta At A Glance
- 🕒 Total Time: About 50 minutes (10 minutes prep + 40 minutes roasting)
- 🍽 Servings: 4
- 🌍 Cuisine Type: Mediterranean / Italian-inspired
- 🍅 Flavor Profile: Creamy, savory, and slightly tangy with roasted tomatoes, garlic, feta, and fresh herbs
- 🌿 Dietary Info: Vegetarian; easily gluten-free when made with gluten-free pasta
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- ⭐ Why You'll Love It: A simple roasted feta and tomato sauce that turns into a rich, creamy pasta with almost no effort. Perfect for an easy weeknight dinner.
Save And Summarize This Recipe
This Feta Tomato Pasta falls into that category of simple Mediterranean pasta dishes that feel a little special but are surprisingly easy to make. If you enjoy comforting pasta dinners, my Italian Sausage Pasta is another great option with rich flavor and a silky sauce. The French Onion Pasta is also worth trying, especially if you love deeply caramelized onions and cozy, savory pasta dishes.
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If you're looking for pasta recipes that work well for lunches or gatherings, try my Chicken Pesto Pasta Salad or Tortellini Pesto Pasta Salad. Both are packed with Mediterranean ingredients like fresh herbs, olives, and cheese, and they hold up beautifully when made ahead.
Key Ingredients
You will need the following ingredients to make this pasta with feta cheese and cherry tomatoes:
- Feta Cheese - I use a whole milk Greek feta. Use a block of feta not the crumbled feta for better results. In testing, the crumbled feta didn't make a good creamy sauce. If you want to use up leftover feta, try the Marinated Feta appetizer.
- Cherry Tomatoes - I like the look of multi-colored cherry tomatoes. They have the right amount of juice-to-skin ratio for this recipe. I tested using beefsteak tomatoes and didn't care for the end result. Buy more cherry tomatoes then you need and you can also make a Tomato Confit to have on hand for other pasta recipes.
See the recipe card for quantities.
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Variations
- Olives - Add in some kalamata or Castelvetrano olives if you love them!
- Roasted Red Peppers - Add in a ½ cup chopped roasted red peppers to change the flavor.
- Spicy - Double the amount of dried red pepper in this recipe, or add 1 teaspoon of chili crisp into the tomatoes. Swap out the red pepper flakes for Za'atar or dried Italian herbs if you don't like spicy dishes.
- Protein - Add chicken for a baked feta pasta with chicken!
- Cheese - If you don't love the taste of feta, swap out the cheese for any cheese that has a creamy texture or even a vegan cheese if it is your preference.
- Shallots - If you cannot find shallots, use thinly sliced red or yellow onions.
- Gluten-Free - You can use gluten-free pasta in this recipe.
How To Make A Feta Tomato Pasta: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 400℉. In a medium bowl, combine the tomatoes, shallots, garlic, and ½ cup of olive oil. Combine.
Step 2: Season the tomatoes with salt, pepper, and the red pepper flakes. Toss to combine.
Step 3: Place the block of feta into the center of a medium baking dish. Pour the tomato mixture around the feta. Scatter the thyme. Drizzle with 1 tablespoon of olive oil.
Step 4: Bake for 40 minutes or until the tomatoes are bursting and the feta is golden.
Step 5: Meanwhile, in a large pot of boiling salted water, cook the pasta stirring occasionally until al dente. Reserve ½ cup of the pasta water when draining the pasta.
Step 6: To a large bowl, add the cooked pasta, the cooked feta tomato mixture, reserved pasta water, and lemon zest (if using). Mix until well combined. Top with basil (if using).
Gwen's Pro Tip
Make sure you save your pasta water! It is used as part of the sauce along with the tomato mixture. While the recipe calls for ½ cup of the water, I like saving more so that I make the sauce as thick or thin as I prefer.
This recipe uses cherry tomatoes. They are easy to use and become jammy when cooked. I also used them in the Gnocchi Caprese Salad. If you would like, you can use either an infused oil (I like a basil oil) or the creamy garlic that is made with the Garlic Confit recipe!
Feta Tomato Pasta FAQ's
Yes! High-quality feta can be fried and paired with a drizzle of warm honey or baked in a hot oven until it becomes soft, tender, and delightfully creamy just like the Baked Feta Dip with Tomatoes, and Herbs.
The feta found in the U.S. isn't as creamy as feta found in other countries. While the feta found in your grocery store will not completely melt, it will be able to spread onto crackers or crusty bread. I always look for French Sheep's milk feta which is creamier.
Other Main Course Meals
Let me know your thoughts on this Feta Tomato Pasta by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Feta Tomato Pasta With Garlic And Herbs
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Equipment
Ingredients
- 2 pints cherry tomatoes
- 1 shallot quartered or sliced
- 3 cloves garlic smashed
- ½ cup extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- kosher salt
- crushed red pepper flakes
- 8 ounces feta block
- 3 sprigs of fresh thyme
- 10 ounces pasta can be gluten-free
- 1 lemon optional, zested
- fresh basil optional, leaves only
Instructions
- Preheat the oven to 400℉.
- In a medium bowl, combine the tomatoes, shallots, and garlic.
- Drizzle the ½ cup of olive oil over the tomatoes.
- Season with salt, pepper, red pepper flakes and toss to combine.
- Place the feta in the center of a medium baking dish.
- Pour the tomato mixture around the feta cheese.
- Scatter the thyme around the tomatoes.
- Drizzle with the tablespoon of olive oil.
- Bake until the tomatoes are bursting and the feta cheese is golden, around 40 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta stirring occasionally until al dente per the package instructions.
- Reserve a ½ cup of the pasta water and drain the pasta.
- In a large bowl, add the cooked pasta, baked feta and tomato mixture, along with the reserved pasta water. Mix to combine.
- Add the lemon zest, if using, and mix again. Serve topped with the basil.
Gwen Wolken says
You will love this recipe!