Baked feta pasta: using pasta water to bring the sauce together

COOK IT AT HOME

Baked Feta and Cherry Tomato Pasta

Baking feta with tomatoes creates a sauce base with very little hands-on work. The final texture depends on what happens after baking: mash the warm cheese and tomatoes together, then loosen them with a measured amount of starchy pasta water. The pasta should be coated, not buried under a dry block of cheese. This version adds spinach at the end so it wilts into the sauce without long cooking.

Makes

4 servings

Prep

10 minutes

Cook

35 minutes

Additional time

No additional resting time

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 8 ounces/225 g block feta cheese
• 1 1/2 pounds/680 g cherry tomatoes
• 3 tablespoons olive oil
• 3 garlic cloves, peeled and lightly crushed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 12 ounces/340 g short pasta
• 1 tablespoon salt for pasta water
• 2 packed cups baby spinach
• 1/4 cup torn basil leaves
• 3/4 cup reserved pasta cooking water

Step-by-step method

1. Heat the oven to 400°F/200°C. Place the tomatoes, garlic, olive oil, oregano, and pepper in a 9-by-13-inch baking dish and toss. Put the feta in the center, turning it once in the oil.
2. Bake for 30–35 minutes until the tomatoes burst and the feta is softened with lightly golden edges. If the tomatoes remain intact, press a few gently with a spoon after baking.
3. Meanwhile, bring a large pot of water to a boil and add the tablespoon salt. Cook the pasta according to its package until just tender. Before draining, reserve 3/4 cup of the cooking water.
4. Mash the hot feta, garlic, and tomatoes in the baking dish to create a chunky sauce. Add the spinach and 1/4 cup pasta water, stirring until the leaves wilt.
5. Fold in the drained pasta. Add the remaining reserved water a few tablespoons at a time only until the sauce clings smoothly to the pasta. Finish with basil and serve promptly.

Helpful tips & substitutions

• Use block feta rather than dry pre-crumbled cheese for a smoother sauce. The cheese supplies substantial salt, so the tomato mixture does not need extra salt before baking.
• The sauce thickens as it stands. Reserve any unused cooking water for loosening second servings rather than adding oil to compensate.

Storage & make-ahead

Refrigerate in a shallow covered container at 40°F or below within 2 hours. Use within 3 days. Reheat to 165°F with a splash of water, stirring to restore the sauce.

How to serve it

Pair with a simple green salad and lemon dressing. The pasta is rich enough that plain vegetables make a better companion than another cheese-heavy side.