Save I discovered this dish on a lazy Sunday afternoon, scrolling through my phone while waiting for water to boil, and something about the simplicity of it stopped me cold. The idea of roasting tomatoes until they burst around a block of creamy feta, then tossing it all with pasta felt almost too easy to be true. When I finally made it that evening, the kitchen filled with this warm, sweet smell of caramelizing tomatoes and melting cheese, and I realized I'd been missing something essential all along—sometimes the best meals come from the fewest ingredients.
I made this for my partner on a Tuesday when neither of us had energy for anything complicated, and watching them taste it for the first time was one of those quiet moments that reminded me why I love cooking. They closed their eyes mid-bite, and when they opened them, they just said 'wow, that's it?' The next day, they texted their mom asking for the recipe, which felt like the highest compliment I could receive.
Ingredients
- Feta cheese, 200g block: This is the foundation, and it needs to be real feta, the kind that's briny and creamy at the same time, not the pre-crumbled stuff that sits in a jar.
- Cherry tomatoes, 500g: Get the sweetest ones you can find because they're doing the heavy lifting here, and their sweetness is what balances the salt and heat.
- Garlic, 3 cloves finely chopped: Mince it small so it distributes evenly and toasts into tiny golden bits rather than chewy chunks.
- Short pasta, 350g: Penne, fusilli, or rigatoni all work because they catch the sauce in their grooves and curves, which is essential.
- Extra-virgin olive oil, 3 tbsp: This isn't a place to go budget; good oil makes the difference between dinner and memory.
- Dried oregano, 1 tsp: A pinch of Mediterranean warmth that ties everything together without announcing itself.
- Red pepper flakes, 1 tsp plus extra: This is where the magic happens—the heat plays beautifully against the sweetness of honey and tomatoes.
- Honey, 2 tbsp: The secret weapon that nobody expects, bringing everything into balance.
- Lemon zest, from 1 lemon: A bright note that cuts through the richness and wakes up your palate.
- Fresh basil, one handful torn: Add it at the very end so it stays green and aromatic, not wilted.
- Salt, pepper, to taste: Season as you go; this is non-negotiable.
Instructions
- Heat your oven and prep your stage:
- Get the oven to 200°C (400°F) and find a baking dish that feels comfortable in your hands. This is your canvas for the next thirty minutes.
- Build the base layer:
- Tumble the cherry tomatoes into the dish, scatter the minced garlic over them, and drizzle everything with olive oil. Season generously with salt, pepper, oregano, and half the red pepper flakes, then toss it all together so every tomato gets coated.
- Crown it with feta:
- Place that block of feta right in the center of the tomatoes like you're staging a still life. Give it a light drizzle of olive oil and sprinkle the remaining red pepper flakes on top.
- Let the oven do its work:
- Slide the dish in and roast for 25 to 30 minutes until the tomatoes have burst open and the feta has softened and started to turn golden at the edges. You'll know it's ready when the kitchen smells like summer.
- Cook your pasta simultaneously:
- While the oven is working, get a large pot of salted water boiling and cook your pasta to the package instructions, but aim for just under al dente since it'll soften more when you toss it later. Reserve a coffee mug's worth of starchy pasta water before you drain it.
- Finish and combine:
- Pull the baking dish out and let it cool for a minute. Drizzle the honey over the top and shower it with lemon zest, then grab a wooden spoon and stir everything together gently until the feta breaks down and creates a creamy sauce with the tomatoes.
- Toss it all together:
- Add the drained pasta to the dish and toss it all gently, pouring in reserved pasta water a splash at a time until the sauce coats every strand with a silky, creamy finish. This is the moment everything comes together.
- Plate and serve:
- Transfer to a serving dish or individual bowls, tear fresh basil over the top, and finish with a final pinch of red pepper flakes for anyone who wants extra heat.
Save The first time I made this intentionally for guests, I was nervous that something so simple wouldn't impress, but when everyone's fork found the creamy feta mixed with burst tomatoes and they all looked up at once with that expression of surprised delight, I understood that cooking isn't about complexity—it's about moments. This dish delivers exactly that.
The Sweet and Spicy Balance
What makes this dish sing is the conversation between honey's warmth and red pepper flakes' sharp bite, with the salty feta and bright lemon caught between them. The honey isn't about making it dessert-like; it's about softening the edges of the heat and letting the tomatoes' natural sweetness shine through. I learned this by accident the first time I used too much chili and not enough honey, and suddenly realized that both need to be generous for the magic to happen.
Why This Works as a Weeknight Dinner
There's something deeply satisfying about cooking something this good with barely a thought. The steps are so few and the wait is so short that you can serve this on a Tuesday and have everyone think you've been planning it all day. One pot for pasta, one pan for everything else, and a cutting board for garlic and basil—that's your whole operation, and honestly, that's the kind of dinner that makes people want to eat at your table more often.
Building on the Foundation
Once you've made this a few times, you'll start seeing where you can play with it. Some nights I use a bit of hot honey instead of regular honey and extra flakes for serious heat, other nights I add a splash of balsamic vinegar to deepen the tomato flavor. The skeleton of the dish is so solid that it welcomes these little twists without falling apart.
- If you want more heat, mix your honey with hot sauce or infuse it with more chili flakes ahead of time.
- A handful of fresh spinach stirred in at the end adds color and a subtle earthiness that pairs beautifully with the feta.
- A sprinkle of toasted pine nuts or panko at the very end brings textural contrast that elevates it even further.
Save This dish has become the recipe I make when I want to feel capable without stress, the one I turn to when I want to prove that the best meals are often the simplest ones. It's become a language between me and the people I cook for.
Recipe Questions & Answers
- → What kind of cheese is used in this dish?
A block of creamy feta cheese is used, which melts slightly during baking to create a rich sauce.
- → Can I use a different type of pasta?
Yes, short pasta like penne, fusilli, or rigatoni works best to hold the sauce evenly.
- → How spicy is the dish?
The balance of sweet honey and red pepper flakes offers a mild to moderate spicy kick, adjustable by adding more chili flakes or using hot honey.
- → What is the cooking time for the baked feta and tomatoes?
The mixture bakes for about 25-30 minutes, allowing the tomatoes to burst and the feta to soften and slightly brown.
- → Are there any suggested garnishes?
Fresh torn basil leaves and extra red pepper flakes are recommended to enhance flavor and presentation.
- → Can this be made gluten-free?
Substitute regular pasta with gluten-free pasta to accommodate dietary needs without compromising taste.