When it comes to technology I'm always a day late. I would probably still have a flip phone if it were up to me. I still prefer turning an actual book page to an e-reader (although I do enjoy my Kindle on vacation, no longer having to haul tons of books in a suitcase...) And aside from sharing recipes, I'm not one to spend tons of time on social media platforms. (I'd rather be fishing.) I'm not even on TikTok where a video of this recipe went viral. From what I've read it's been viral for a while. So I apologize if you heard about this a while ago, because it was all new to me. The funny thing is the same week I made this recipe I had two friends tell me about it and saw countless variations of the recipe allover the internet, so it is still going strong and rightfully so, because it is tasty and super simple to prepare. From what I read this recipe went so crazy it may have been responsible for a temporary feta cheese shortage! Olive oil, fresh tomatoes, tangy feta cheese. One bowl preparation. What's not to love? No wonder it is literally the recipe that broke the internet (and the feta factory.) Even the most novice cook can feel like a gourmet with this recipe. Make sure and use a quality delicious tasting olive oil (we love this one) and we also love a French feta cheese. There are several varieties out there but if you can get your hands on the French, it's the creamiest in texture. I think it works better in this recipe than a drier, crumblier feta. Definitely look for feta in block form instead of crumbles. It makes for a better presentation too. I even read that if your tomatoes are very ripe and starting to wrinkle that means they are at their sweetest, making the perfect compliment to the tangy feta cheese. I used gluten-free penne pasta too, but feel free to use bow ties, orecchiette (little ears) or even radiatore (little radiators). Whatever you choose will be delicious and if you want to get even fancier add some mushrooms, fresh herbs, or prosciutto. Next time I will add some grilled chicken for a heartier meal.
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| Hot, bubbly, cheesy goodness. No wonder it took over the internet! |
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| Place the olive oil and tomatoes in a baking dish. Toss with olive oil. |
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| Add feta cheese. (Maybe not this much) Drizzle the cheese a little more with olive oil and season with cracked pepper. |
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| Bake until hot and bubbly and the cheese starts to brown. The tomatoes will start to burst and create the most delicious sauce. |
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| Add fresh garlic and red pepper flakes. Toss with pasta and fresh basil |
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| Serve with garlic bread. Next time I'm going to add some sliced grilled chicken. |
BAKED FETA PASTA
2 Containers cherry or grape tomatoes
1/2 cup olive oil, plus more for finishing
8 ounce block of feta (I used two blocks and I think it was a little too much)
Kosher salt and fresh cracked black pepper
1 pound pasta cooked according to package directions
2-3 cloves garlic, minced
1/4-1/2 teaspoon red pepper flakes
handful fresh basil leaves, cut into chiffonade
Preheat oven to 400 degrees F. Add 1/2 cup of olive oil into an oven proof baking dish. Add whole cherry tomatoes, season with salt and pepper and toss to coat. Use the smallest dish possible to accommodate the tomatoes and cheese so the are close together. Add the block of feta to the middle of the dish and drizzle with more olive oil and season with fresh pepper. Bake for approximately 30 minutes. Prepare the pasta according to package directions and drain. After 30 minutes, increase the oven temperature to 450 degrees F and bake for another 5-10 minutes to make sure the feta is starting to brown and the tomatoes are starting to burst. Remove the baking dish from the oven and stir in the minced garlic and red pepper flakes. Toss this mixture with the cooked pasta and add the fresh basil. Taste and season with more olive oil, salt and pepper if necessary.
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