Roasted Tomato Feta Pasta

Roasted Tomato Feta Pasta

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The feta in this pasta melts into the burst tomatoes and creates a foolproof, one pan sauce. Easy and delicious!

An overhead shot of a pot of Roasted Tomato Feta Pasta on a stovetop.

Roasted Tomato Feta Pasta Recipe

Ingredients

  • 2 pints cherry tomatoes
  • 8 oz feta
  • 1/2 cup LeRoux Garlic Olive Oil**
  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • Red pepper flakes, to taste
  • 1 tsp. sumac
  • 1 lb. fusilli pasta, cooked (1 cup pasta water reserved)
  • Fistful fresh basil, torn

Instructions

  • Heat oven to 400 degrees F
  • Add tomatoes to baking dish or braiser (we used Le Creuset's 3.5 qt Signature Braiser). Toss with 1/4 cup olive oil and salt. Add garlic. Nestle feta in the middle of the tomatoes. Top with remaining olive oil. Sprinkle feta with red pepper flakes and sumac. Bake for 45 minutes, until tomatoes are bursting.
  • Remove from oven and mix roasted feta and tomatoes with a wooden spoon, smashing tomatoes as you go. Toss with cooked pasta, adding some pasta water as needed. Add torn basil and toss to combine. Serve with more fresh basil and enjoy!

Notes

** Available at LeRoux Kitchen

Referenced products

  • Rustic kitchen setting with a bottle of LeRoux wine, fresh baguettes, garlic, and garlic press.

    Garlic Olive Oil
  • Roasted meat in pan
    Red enameled cast iron Dutch oven with lid on white background
    Blue enameled cast iron Dutch oven by Le Creuset on white background
    Duck egg blue enameled cast iron casserole dish by Le Creuset.
    Lavender round cast iron casserole dish with lid on white background
    Green Le Creuset cast iron casserole dish with lid on white background
    Red Le Creuset round cast iron Dutch oven on white background
    Blue cast iron Dutch oven with lid isolated on white background.
    Green Le Creuset cast iron dutch oven on a white background
    Lavender cast iron Dutch oven with lid and stainless steel knob

    Signature Braiser

    Color: Cherry
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