Viral Baked Feta and Cherry Tomato Pasta Step-by-step instructions

Before you start

Before you begin, ensure your oven is fully preheated to 400°F (200°C) to ensure the tomatoes roast quickly. Gather all your ingredients on your workspace. Wash and dry the cherry tomatoes thoroughly, and remove any stems.

If your garlic cloves are large, you can smash them with the flat side of a chef's knife to release their flavor.

Prepare a large pot of salted water on the stove and bring it to a boil, as you will need to cook your pasta so it is ready just as the baking dish comes out of the oven.

Instructions

Preparation and assembly

1. 1Prepare the baking dish
   Preheat the oven to 400°F (200°C). In a ceramic baking dish, toss the cherry tomatoes with the extra virgin olive oil, smashed garlic cloves, dried oregano, and a pinch of sea salt until everything is evenly coated.
   Look for Tomatoes are well coated in oil and spices.
   Tip Ensure the garlic cloves are smashed well to release their aromatic oils into the sauce.
2. 2Add the feta
   Nestle the block of Greek feta cheese into the center of the tomato mixture. Drizzle the top of the feta with a little extra olive oil and sprinkle with the red pepper flakes.
   Look for Feta sits firmly in the middle of the tomatoes.
   Tip Use a high-quality block of feta in brine for the creamiest melting result.

The baking dish should be filled with vibrant cherry tomatoes, smashed garlic, and the block of feta. Everything should be lightly coated in golden olive oil and seasoned with oregano and red pepper flakes, ready to hit the oven for roasting.

Roasting the base

3. 3Bake the mixture
   Place the baking dish in the preheated oven and bake for 30 minutes. The cherry tomatoes should be burst with blistered skins, and the feta should be soft, melty, and golden-brown on top.
   Look for Tomatoes are soft and bursting with juice.
   Tip Keep an eye on the feta to ensure it browns without burning.

The tomatoes should look wilted and blistered, with plenty of savory juice at the bottom of the dish. The feta should look soft and molten, with a light golden crust on the top, indicating it is perfectly ready to be mashed.

Creating the sauce

4. 4Create the sauce
   Remove the dish from the oven. Using a wooden spoon, mash the warm feta and bursting tomatoes together until they form a smooth, creamy sauce. Stir in the fresh torn basil.
   Look for Sauce is thick, creamy, and orange-hued.
   Tip The residual heat will wilt the basil perfectly.
5. 5Combine with pasta
   Fold in the cooked cavatappi pasta. Stir thoroughly so that every single noodle is completely drenched and coated in the tangy, creamy feta and tomato sauce before serving immediately.
   Look for Noodles are fully coated in the creamy sauce.
   Tip Reserve a small amount of pasta water if you need to loosen the sauce consistency.

After mashing, the mixture should be a smooth, creamy, and uniform sauce. The addition of fresh basil should provide a pop of color and a fresh aroma, indicating the dish is ready to be tossed with the cooked pasta.

Common mistakes

A common mistake is using pre-crumbled feta, which will not melt into the smooth sauce required for this recipe. Always opt for a solid block. Another pitfall is overcrowding the baking dish; ensure the tomatoes are in a single layer so they roast properly rather than steaming.

Finally, avoid overcooking the pasta; it should be al dente because it will continue to absorb some of the sauce once combined, and you want to maintain a pleasant, firm texture in every bite.

How to tell it’s done

The dish is done when the cherry tomatoes are completely blistered and have released their juices, and the block of feta is soft and slightly golden on the edges. When you insert a spoon into the feta, it should yield easily and feel creamy.

The sauce should be thick and have a vibrant orange hue. If the feta is still firm, return it to the oven for a few more minutes, as the melting process is essential for the final texture.