Feta Tomato Pasta

A bowl of baked feta pasta with some crusty bread and basil for decoration.

5 from 1 vote

This creamy tomato feta pasta sauce is perfect over any pasta. Whether using a gluten-free pasta or a regular wheat variety, this sauce contains caramelized shallots, garlic, tomatoes, and thyme. It's a simple weeknight meal that comes together fast.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free

Servings: people

Calories: 742kcal

Author: Gwen Wolken

Equipment

1 Baking Dish

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 oz feta block
3 sprigs of fresh thyme
10 oz 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.

Notes

The feta tomato mixture can be made ahead and reheated before adding in the pasta and the pasta water.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove.

Nutrition