Ingredients
- 2 pints grape tomatoes
- 3 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 block (8 oz) feta cheese (preferably sheep’s milk)
- 3 cloves garlic, peeled and halved
- 10 oz dry pasta (penne, rotini, or fusilli)
- 2 cups fresh spinach, roughly chopped
- ½ tsp crushed red pepper flakes (optional)
- ¼ cup fresh basil, thinly sliced
- 2 tbsp fresh parsley, minced
- ½ cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C).
- Prepare baking dish: In a 3-quart baking dish, combine cherry tomatoes and garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Add feta: Place the block of feta in the center of the tomatoes, flipping it to coat with oil.
- Bake: Roast for 30 minutes, then increase the oven temperature to 450°F (230°C) and bake for an additional 10 minutes until the feta is golden and tomatoes are blistered.
- Cook pasta: While baking, cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining. Add chopped spinach to the pasta pot just before draining to wilt.
- Make the sauce: Remove the baking dish from the oven. Mash the feta, garlic, and tomatoes with a spoon to create a creamy sauce.
- Combine: Add the cooked pasta, reserved pasta water, red pepper flakes (if using), basil, and parsley to the baking dish. Toss until well coated.
- Serve: Adjust seasoning with salt and pepper if needed. Serve warm with extra fresh herbs if desired.
Notes
- Add protein: Stir in shredded rotisserie chicken, cooked shrimp.
- Make it vegan: Use plant-based feta and swap in nutritional yeast for extra umami.
- Enhance the flavor: Add roasted red peppers, Kalamata olives, or sun-dried tomatoes.
- Storage: Refrigerate leftovers for up to 3 days. Reheat with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
