This baked feta pasta combines sweet roasted tomatoes, briny Castelvetrano olives, and creamy feta in one easy dish. Tossed with fresh basil and pasta, it’s a simple dinner that delivers plenty of flavor with minimal effort.
INGREDIENTS
8 oz short pasta of your choice
2 pt cherry tomatoes
8 oz block feta cheese
1/2 c roughly chopped Divina Castelvetrano Olives, Pitted
1 large shallot, quartered
4 cloves garlic, whole
1/4 c olive oil
1/4 c basil, chopped
Salt and pepper, to taste
1/2 tbsp olive oil
Fresh Parmesan, for serving (optional)
INSTRUCTIONS
- Preheat the oven to 400°F.
- Place the block of feta in the center of a 9 x 13-inch baking dish. In a medium bowl, combine the tomatoes, olives, shallot, garlic, and 1/4 c olive oil. Season with salt and pepper, then arrange around the feta. Drizzle the feta with the remaining 1/2 tbsp olive oil and season with salt and pepper.
- Bake for 35 minutes.
- While the feta mixture bakes, cook the pasta according to package directions. Drain and reserve 1/2 c pasta cooking water.
- Remove the baking dish from the oven. Add the basil and stir everything together until combined. Add the pasta and stir again until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Garnish with additional basil and fresh Parmesan, if desired.
✨ Want to watch it come together? Check out the recipe video on Instagram for a quick demo.
