Weeknight • Pasta
Creamy Tomato and Feta Pasta
A luscious and light pasta dish where roasted cherry tomatoes and savory feta melt into a delightful creamy sauce.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Level
- Weeknight
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Remember that viral baked feta pasta? This is its creamier, even more approachable cousin! We're skipping the oven for a simpler stovetop method that brings out the sweet notes of tomatoes and the tangy richness of feta, all melding into a quick and seriously satisfying sauce. Get ready for a dish that tastes gourmet but comes together in a flash!
Ingredients
Yield: 4 servings
Main
- 12 oz pasta (such as penne, rotini, or orecchiette)
- 1 tbsp olive oil
- 1 pint cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 4 oz block feta cheese, crumbled
- 1/2 cup heavy cream (or milk for a lighter sauce)
- 1/4 cup reserved pasta water
- 2 tbsp fresh basil, chopped
- Salt and black pepper to taste
Preparation
Step 1
Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta cooking water. Drain the pasta and set aside.
Step 2
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add halved cherry tomatoes and cook, stirring occasionally, for 8-10 minutes until they start to burst and soften.
Step 3
Stir in minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant. Lightly press down on the tomatoes with the back of your spoon to release their juices.
Step 4
Add the crumbled feta cheese and heavy cream to the skillet. Stir gently until the feta begins to melt into a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.
Step 5
Add the cooked pasta to the skillet and toss to coat evenly in the creamy tomato-feta sauce. If needed, add more pasta water a tablespoon at a time to reach your desired consistency.
Step 6
Remove from heat. Stir in fresh basil. Season with salt and black pepper to taste. Serve hot.
Tips
- For an extra layer of flavor, add some sun-dried tomatoes (chopped) in step 3.
- If you don't have fresh basil, a sprinkle of dried Italian seasoning can work in a pinch.
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