Baked feta and tomato pasta
Hands-on time
Cook time
Total time
Recipe type: Pasta, meat free
Serves: 3 to 4
  • 200g feta
  • 125ml olive oil
  • ½ red chilli (optional and to taste)
  • 500g tomatoes (cherry or beefsteak, cut into chunks)
  • 4 whole garlic cloves, skin on
  • freshly ground black pepper
  • salt to taste
  • bunch of freshly torn basil leaves
  • 300g pasta (I used cavatappi, but penne or fusili would work just as well)
  1. Preheat your oven to 180˚C.
  2. Place feta, garlic cloves, chopped chilli and tomatoes in an ovenproof dish. Glug over the oil and season with black pepper.
  3. Bake for 30 minutes or until the tomatoes are gorgeously jammy. If your feta does not yet have a caramel hue, blast it under the grill for a couple of minutes.
  4. Get your pasta on the boil in some salted water and cook till al dente. (Reserve 125ml of the cooking liquid when straining.)
  5. Squeeze the garlic out of its skin. and smoosh a bit till it's a paste. Break the feta up with a fork.
  6. Now combine the pasta, the whole baked tomato lot, the cooking liquid reserved from your pasta and torn fresh basil. Season to taste (wait till the end as the feta is almost salty enough) and enjoy!
Recipe by Two Suitcases and a Tin Pot at