Ingredients
12 oz (340g) pasta
14.5 oz (411g) cherry tomatoes
1 lb (450g) block feta cheese
1/4 cup olive oil
3 cloves garlic (minced)
Fresh basil (chopped, for garnish)
6–8 tbsp water (as needed)
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Cook pasta according to package instructions using 3 cups of salted water. Drain
Toss cooked pasta with 1/4 cup olive oil and salt to coat
Place cherry tomatoes in a single layer on a rimmed baking sheet
Roast tomatoes for 20-25 minutes until blistered and burst
Top roasted tomatoes with block feta and garlic
Return to oven for 10-15 minutes until feta is golden and bubbly
Stir in roasted tomato-feta mixture into pasta, adding water to adjust consistency
Garnish with fresh basil before serving
Notes
Use block feta (not crumbled) for optimal melting
Cook pasta al dente for best texture
Add water gradually to create a smooth sauce
Store leftovers in airtight containers for up to 3 days
Add spinach, zucchini, or grilled zucchini for a veggie twist
- Prep Time: 15
- Cook Time: 30
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg