Baked Feta Pasta Olives

A vibrant Mediterranean-inspired pasta dish featuring creamy baked feta, sweet cherry tomatoes, and briny olives, all tossed with al dente pasta for a simple yet irresistible meal.

I first made this baked feta pasta on a busy weeknight and loved how quickly it came together while still tasting gourmet.

Ingredients

• Feta cheese block: 200 g
• Cherry tomatoes: 500 g, halved
• Garlic: 2 cloves, minced
• Short pasta: 300 g (e.g., penne, fusilli, or rigatoni)
• Kalamata olives: 100 g, pitted and halved
• Extra-virgin olive oil: 2 tbsp
• Dried oregano: 1 tsp
• Crushed red pepper flakes: 1/2 tsp (optional)
• Fresh basil leaves: to serve
• Salt and freshly ground black pepper: to taste

Instructions

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

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Step 1 Preheat the oven to 200°C (400°F):

Preheat the oven to 200°C (400°F)

Step 2 Arrange ingredients:

Place the feta block in the center of a baking dish. Surround it with cherry tomatoes and olives.

Step 3 Season:

Drizzle everything with olive oil. Sprinkle with minced garlic, oregano, and crushed red pepper flakes (if using). Season with salt and pepper.

Step 4 Bake:

Bake for 25 30 minutes, until the tomatoes burst and the feta is golden and soft.

Step 5 Cook pasta:

Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.

Step 6 Mash feta and tomatoes:

Remove the baking dish from the oven. Use a fork to mash the feta and tomatoes together, mixing well to create a creamy sauce.

Step 7 Combine pasta and sauce:

Add the cooked pasta to the baking dish, tossing to coat. If needed, add reserved pasta water a little at a time for a silkier sauce.

Step 8 Garnish and serve:

Garnish with fresh basil leaves and serve immediately.

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Check price on Amazon

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Check price on Amazon

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This dish has become a favorite at family dinners, especially when paired with a fresh green salad.

Notes

Try adding baby spinach or arugula for extra greens. Use a gluten-free pasta if needed. Excellent wine pairing: a crisp Sauvignon Blanc or a dry rosé.

Required Tools

Baking dish, large pot, colander, mixing spoon or fork, chefs knife and cutting board

Allergen Information

Contains Milk (feta cheese), Wheat (pasta unless gluten-free variety is used). If using pre-pitted olives, check for potential nut contamination. Always check ingredient labels if you have allergies.

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Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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This baked feta pasta is a perfect blend of creamy and tangy flavors making weeknight cooking a breeze.

Recipe FAQs

→ What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or rigatoni hold the sauce well and complement the baked feta and vegetables.

→ Can I substitute the feta cheese?

Feta is essential for its creamy texture and tangy flavor, but alternatives like goat cheese may work for a similar creamy consistency.

→ How do I make the sauce silkier?

Adding reserved pasta cooking water gradually when mixing helps create a smooth, creamy sauce that coats the pasta evenly.

→ Are Kalamata olives necessary?

They provide a briny, slightly fruity flavor that balances the dish, but other pitted olives can be used if Kalamata are unavailable.

→ Can I add greens to this dish?

Yes, stir in fresh baby spinach or arugula after baking for added color and nutrients without overpowering the flavors.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or a dry rosé complements the creamy feta and bright tomatoes beautifully.