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

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.

Pin It

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.

Pin It

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.