Description
A creamy, tangy, and garlicky baked feta pasta that is naturally gluten-free friendly, requires minimal prep, and comes together in just 30 minutes for a perfect weeknight dinner.
Ingredients
Scale
- 600g (1.3 lbs) Cherry or Grape Tomatoes
- 250g (9 oz) Block of Feta Cheese (packed in brine)
- 3 tbsp (45ml) Extra Virgin Olive Oil
- 4–5 cloves Garlic, smashed
- 350g (12 oz) Gluten-Free Pasta (brown rice or corn/rice blend)
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes
- 1/4 cup (6g) Fresh Basil, chopped
- Salt (for pasta water)
- 1 Lemon (for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a 9×13 inch baking dish with parchment paper or grease with olive oil.
- Place cherry tomatoes in the baking dish. Halve large tomatoes or leave small ones whole. Scatter smashed garlic cloves over the tomatoes.
- Sprinkle with dried oregano and red pepper flakes. Drizzle evenly with extra virgin olive oil.
- Place the solid block of feta cheese in the center of the dish among the tomatoes.
- Bake for 30 minutes until tomatoes are soft, blistered, and bursting, and feta is golden and puffed.
- While baking, boil gluten-free pasta in well-salted water until al dente. Reserve one cup of starchy pasta water before draining.
- Remove dish from oven and let sit for 2 minutes. Mash the feta into the tomato juices with a fork to create a creamy sauce. Add a splash of pasta water if too dry.
- Add the hot drained pasta directly to the baking dish with the sauce.
- Toss vigorously with tongs to emulsify the sauce. Add reserved pasta water as needed to coat noodles.
- Top with fresh chopped basil and a squeeze of lemon juice. Serve immediately.
Notes
Do not use pre-crumbled feta as it contains anti-caking agents that prevent melting. Use a solid block of feta in brine. Ensure tomatoes are firm and not watery. Cook gluten-free pasta to al dente as it gets mushy quickly. Save pasta water to help emulsify the sauce. Do not freeze leftovers as the sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 55
- Fiber: 4
- Protein: 18
Keywords: baked feta pasta, gluten-free pasta, viral recipe, weeknight dinner, easy pasta, one pan meal, comfort food