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Baked Feta and Cherry Tomato Pasta

  • Author: Hazel
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x


Baked feta, blended into a delicious sauce with roasted cherry tomatoes and herbs, mixed with pasta, red onion and tangy capers – absolutely delicious!


Units Scale
  • 400 g any dried pasta
  • 200 g feta
  • 680 g cherry tomatoes
  • 2 1/2 tablespoons olive oil
  • 3 cloves of garlic
  • 2 sprigs of rosemary
  • 1 red onion, sliced
  • 1 teaspoon dried oregano
  • Sea salt and black pepper
  • 2 teaspoons capers (OPTIONAL)


  1. Preheat the oven to 200C / fan 180C.
  2. Drizzle 2 tablespoons of the olive oil into an oven dish and spread it over the base of the dish.
  3. Open and drain the block of feta and place in the middle of the oven dish. Surround it with the cherry tomatoes.
  4. Add the garlic cloves (unpeeled and whole) and whole sprigs of rosemary. Sprinkle over the dried oregano, a tiny pinch of salt and a good few twists of black pepper.
  5. Bake for 30-35 minutes or until the tomatoes are soft and beginning to burst. Remove the garlic cloves to a small plate to cool.
  6. Put the pasta in a large pan of cold, lightly salted water and put on a high heat to cook.
  7. (IF USING) Put the capers in a bowl of cold water to soak for a few minutes.
  8. Heat the remaining olive oil over a medium heat in a large frying pan. Add the sliced red onion and fry until soft.
  9. Squeeze the garlic flesh out of the roasted cloves into to the pan with the onion.
  10. Add the feta and cherry tomatoes into the pan with the onion and garlic and mix well – they should both start to break down and form a sauce. Allow to cook for about 10 minutes, stirring occasionally.
  11. Drain the capers (IF USING) and stir them in.
  12. Drain the cooked pasta and add to the sauce. Mix well to coat the pasta, check the seasoning and serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes


  • Serving Size: Per Serving
  • Calories: 625 kcal
  • Fat: 21.6g (31%)
  • Saturated Fat: 8.24g (41%)