Baked Feta Honey Chili (Printable Version)

Creamy baked feta combined with roasted tomatoes, honey, and chili flakes for a sweet and spicy dish.

# Components:

→ Cheese & Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1 lb cherry tomatoes
03 - 3 cloves garlic, finely chopped

→ Pasta

04 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Oils & Acids

05 - 3 tbsp extra-virgin olive oil

→ Spices & Seasonings

06 - 1 tsp dried oregano
07 - 1 tsp red pepper flakes, plus extra for garnish
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste

→ Garnishes & Sweeteners

10 - 2 tbsp honey
11 - Zest of 1 lemon
12 - 1 handful fresh basil leaves, torn

# Preparation steps:

01 - Set the oven temperature to 400°F.
02 - Place cherry tomatoes in a baking dish; add chopped garlic, drizzle with olive oil, then season with salt, pepper, oregano, and half of the red pepper flakes. Toss gently to combine.
03 - Nestle the feta block in the center of the tomatoes. Drizzle with more olive oil and sprinkle remaining red pepper flakes over the feta.
04 - Bake for 25 to 30 minutes until tomatoes have burst and the feta is golden with a slightly melted texture.
05 - Meanwhile, cook pasta in salted boiling water following package instructions. Reserve 1/2 cup of pasta water before draining.
06 - Remove the baking dish from the oven. Drizzle the feta and tomatoes with honey and sprinkle lemon zest evenly on top.
07 - Stir the contents in the baking dish to create a creamy sauce. Add the drained pasta, tossing to combine thoroughly. Incorporate reserved pasta water as needed to achieve a silky consistency.
08 - Plate immediately, garnishing with torn basil leaves and additional red pepper flakes to preference.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes barely longer than ordering takeout, which somehow feels like cheating in the best way.
  • The contrast between the creamy feta and the bright, bursting tomatoes creates a sauce so silky you won't believe there's no cream involved.
  • One dish, minimal cleanup, and everyone at the table gets it immediately.
02 -
  • Don't skip the pasta water—it's starch, and starch is what turns the roasted tomatoes and melted feta into an actual sauce instead of just mixing wet cheese with pasta.
  • Taste for seasoning as you toss because the feta is salty and the honey is sweet, and you need to balance both to find the perfect middle ground.
03 -
  • Don't drain the pasta too thoroughly—a little moisture clinging to it helps when you're tossing with the sauce, creating a silkier finish.
  • If your feta block feels watery when you open it, pat it dry with a paper towel before roasting so it browns instead of steams.
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