Baked Feta Pasta

When I saw this dish hit social media like a whirlwind, I had to give it a try with my own TaylorKitchen adaptation.  Apparently first posted by a Finnish blogger, it has become quite a sensation and after trying it myself, I now know why.


Baked, briny, salty feta combines with sweet cherry tomatoes and olive oil to make a perfect creamy sauce to accompany your pasta of choice.  Sans the pasta it would be fabulous served with grilled chicken and veggies tossed in.  It’s just all around delicious.


The simplicity of this dish is part of the allure and I’ll be making it for many quick dinners in various versions heretofore.  Yes, I just used heretofore in a sentence.


Go forth and create your own version by adding different spices, pastas, or maybe even some mushrooms or olives added to the party.

This Smithey Heirloom quality iron skillet is my favorite.  They're gorgeous, made in the USA (Charleston, South Carolina), and once well seasoned are virtually non-stick.

I have several sizes & you can shop their amazing products HERE.

BAKED FETA PASTA



8 ounce block feta (or 2 smaller containers of feta crumbles)
2 pints cherry tomatoes
1 Fresno or other chili pepper, chopped (optional)
10 oz. Pasta of choice (cooked in heavily salted water and drained)-I chose a classic penne for this dish
1/4 cup Olive oil
1 sprig fresh thyme (optional)
Salt & pepper to taste (caution with the salt as the feta is already quite salty)
Small bunch fresh basil, chopped


Preheat oven to 400 degrees.
Place feta, tomatoes & chili in an oven proof skillet.  Add the thyme sprig.  Drizzle with olive oil & pepper (you’ll salt at the end.). Bake for 25-30 minutes.


Remove the thyme sprig as it’s now given off its flavor.  Mash all the tomatoes with a fork or potato masher and mix together w/the feta.  Toss in your desired pasta & chopped basil.
I found that mine didn’t need any salt at all since the feta was quite salty and I had also salted my pasta water.  Add a bit of salt here if you feel you need some.


Enjoy!