Creamy Feta and Tomato Pasta Everyone Will Love

This Feta and Tomato Pasta hits that sweet spot between easy and satisfying. It’s creamy without cream, bright without being sharp, and cozy enough for a weeknight. You toss a block of feta with sweet cherry tomatoes, roast until jammy, then mix with hot pasta.

The sauce practically makes itself. It’s the kind of dish you keep in your back pocket for busy days and casual dinners.

Why This Recipe Works

Roasting cherry tomatoes concentrates their sweetness and brings out a rich, saucy texture. The feta softens in the heat and turns creamy, coating the pasta without needing heavy cream.

A little garlic, olive oil, and chili flakes add depth and warmth. Tossing everything with hot pasta water ties it together into a glossy, restaurant-style sauce. It’s a simple method that delivers bold flavor with minimal effort.

Ingredients

12 ounces (340 g) short pasta (penne, fusilli, or cavatappi work best)
1 pint (about 10–12 oz) cherry or grape tomatoes, whole
1 block (7–8 oz) feta cheese (preferably in brine)
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes (adjust to taste)
1 teaspoon dried oregano or Italian seasoning
Kosher salt and freshly ground black pepper
1/2 lemon, for zest and juice
Fresh basil, torn (a small handful)
Reserved pasta water (about 1 cup)
Optional add-ins: baby spinach, kalamata olives, roasted peppers, or grilled chicken

How to Make It

Preheat and prep. Heat the oven to 400°F (200°C).
Place the feta block in the center of a baking dish. Scatter the tomatoes around it.
Season generously. Drizzle the olive oil over the feta and tomatoes. Add garlic, red pepper flakes, oregano, a pinch of salt, and black pepper.
Toss the tomatoes to coat, leaving the feta exposed on top.
Roast until jammy. Bake for 25–30 minutes, until the tomatoes burst and the feta is lightly golden and very soft. For extra color, broil for 1–2 minutes at the end.
Cook the pasta. While the sauce roasts, boil the pasta in salted water until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
Build the sauce. Using a fork, mash the roasted feta and tomatoes together in the baking dish to form a creamy, chunky sauce.
Toss with pasta. Add the hot pasta to the baking dish. Pour in 1/2 cup pasta water and toss until glossy.
Add more water as needed to loosen the sauce.
Finish with freshness. Zest the lemon over the pasta, then squeeze in a little juice. Add torn basil. Taste and adjust with salt, pepper, and more chili flakes if desired.
Serve warm. Top with extra basil or a drizzle of olive oil.
Enjoy right away for the creamiest texture.

Keeping It Fresh

This pasta is best right after tossing, when the sauce is silky and the tomatoes are juicy. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil in a skillet over medium heat and toss until warm and creamy again.

If you plan to meal prep, keep the roasted feta-tomato mixture separate from the pasta.

Combine and heat with pasta water just before serving for the best texture.

Why This is Good for You

Cherry tomatoes bring vitamin C, potassium, and lycopene, an antioxidant linked to heart health. Feta offers protein and calcium, with less fat than many aged cheeses. Olive oil provides healthy fats that support brain and heart health.

Add spinach or arugula for extra fiber and micronutrients. With whole-grain pasta, it becomes a balanced, filling meal.

Pitfalls to Watch Out For

Underseasoning the pasta water. Salty water is the foundation of flavor. It should taste like the sea.
Skipping the pasta water. That starchy liquid is key to emulsifying the sauce and making it cling to the pasta.
Overbaking the feta. You want it soft and creamy, not dried out.
Check at the 25-minute mark.
Using crumbled feta. A whole block melts better and gives the best texture.
Too much lemon juice. A little brightens the dish; too much can overwhelm the creamy feta. Start small and taste.

Recipe Variations

Veggie boost: Stir in a couple of handfuls of baby spinach or arugula at the end. The heat will wilt it perfectly.
Briny pop: Add sliced kalamata olives or capers after roasting for salty contrast.
Protein upgrade: Toss in grilled chicken, sautéed shrimp, or a can of chickpeas for extra protein.
Herb swap: Try dill or parsley instead of basil for a different spin, especially tasty with lemon.
Spice lovers: Use Calabrian chili paste or harissa instead of red pepper flakes for deeper heat.
Creamier finish: Stir in a spoonful of Greek yogurt off the heat for extra tang and silkiness.
Roasted veg: Add sliced red onion or bell peppers to the pan with the tomatoes for more sweetness.
Gluten-free: Use your favorite gluten-free pasta and watch the cook time closely.

FAQ

Can I use crumbled feta instead of a block?

You can, but a block melts more smoothly and gives a creamier sauce.

Crumbles are coated with anti-caking agents, which can affect texture. If crumbles are all you have, use them, but expect a slightly grainier finish.

What kind of tomatoes work best?

Cherry or grape tomatoes are ideal because they’re naturally sweet and hold shape while bursting into sauce. In winter, cherry tomatoes often taste better than larger varieties.

If using larger tomatoes, cut them into chunks and roast a bit longer.

Can I make it dairy-free?

Yes. Swap the feta for a dairy-free feta-style cheese that melts well, or use a blend of silken tofu and nutritional yeast roasted alongside the tomatoes, then purée or mash to create a creamy sauce.

How do I keep the sauce from being too thick?

Use hot, starchy pasta water to loosen the sauce. Add it gradually and toss until the pasta looks glossy.

The sauce will thicken as it cools, so keep a little extra water on hand when serving.

Which pasta shape is best?

Short shapes like fusilli, penne, rigatoni, or cavatappi are best. Their ridges and curves hold the creamy tomato-feta sauce well. Long pasta works too, but the sauce clings better to short shapes.

Can I add meat?

Absolutely.

Cooked chicken, crispy pancetta, or browned Italian sausage pair nicely. Add them when you toss the pasta with the sauce so everything warms through together.

Is this good for meal prep?

Yes, with a tweak. Roast the feta and tomatoes ahead, store separately from the cooked pasta, and combine with hot pasta water just before serving.

This keeps the sauce silky rather than sticky.

What if my tomatoes aren’t bursting?

Give them a few more minutes, or gently press them with a spoon after roasting. A quick 1–2 minute broil at the end also helps blister the skins and deepen flavor.

Final Thoughts

Feta and Tomato Pasta is proof that simple ingredients can deliver big comfort. With a few pantry staples and one pan, you get a creamy, bright, and satisfying dish in under an hour.

Keep it classic or make it your own with herbs, veggies, or protein. However you spin it, this one earns a spot in your regular rotation.