Feta-Tomato Pasta
Admittedly, this dish is inspired by an Instagram reel—but it stuck. It’s so easy and so delicious. This has become one of my emergency, end-of-day, no-energy meals when I still need to eat something satisfying.
I love that it’s tangy from the feta and flexible enough to use up whatever vegetables I have around—bell peppers, eggplant, zucchini, you name it. But the basics are always the same: pasta, feta, and cherry tomatoes.
It comes together with almost no effort, and if you want to make it a little more filling, you can toss in some roast chicken or serve it alongside a simple salad.
Feta-Tomato Pasta
Ingredients:
1 pint cherry tomatoes
1 block feta cheese
3–5 cloves garlic, peeled
Olive oil
Salt and pepper, to taste
1 serrano pepper, optional (for heat)
Optional add-ins: chopped bell pepper, eggplant, or zucchini
Optional herbs: basil, parsley, oregano (fresh for garnish or dry in the oven), thyme
Directions:
In a baking dish, add the cherry tomatoes, whole garlic cloves, and optional vegetables. Nestle the block of feta in the center. Drizzle everything generously with olive oil. Sprinkle with salt, pepper, and any dried herbs (like oregano or thyme). Add the serrano pepper if using.
Roast at 400°F for 30–35 minutes until the tomatoes burst, the garlic is soft, and the feta is golden at the edges.
Cook your pasta while the pan roasts.
Smash the roasted garlic, burst tomatoes, and feta together in the pan to create a creamy sauce. Add the drained pasta directly into the dish and mix all together.
Finish with chopped fresh basil, parsley, or oregano.