Mediterranean·Main Course
Balsamic-Glazed Baked Feta Pasta
A refined version of the viral social media trend, featuring creamier feta, garlic-infused oil, and a touch of balsamic vinegar for a more balanced sweet-and-savory flavor profile.
Prep
10m
Cook
35m
Total
45m
Serves
4
Method
- 01
Preheat your oven to 450°F (230°C). In a glass baking dish or baking pan, combine a generous drizzle of olive oil and minced garlic. Stir to infuse the oil with garlic before adding the cherry tomatoes. Season with salt and freshly ground black pepper, then toss with a spatula until the tomatoes are well-coated.
Watch · 0:27
- 02
Create a space in the center of the tomatoes and place the blocks of feta cheese. Drizzle the cheese with balsamic vinegar, then sprinkle with dried oregano and red chili flakes. Finish with another drizzle of olive oil over the top of everything.
Watch · 1:21
- 03
Bake in the center of the preheated oven for 30 to 35 minutes, or until the tomatoes have burst and the feta is softened and lightly browned on top.
Watch · 2:30
- 04
While the feta bakes, cook the pasta in a large pot of salted boiling water according to the package directions. Just before draining, ladle out about half a cup of the starchy pasta water and set it aside.
Watch · 2:50
- 05
Once the feta is out of the oven, use a fork to smash and stir the cheese and tomatoes together into a creamy sauce. Stir in the fresh basil and a few tablespoons of the reserved pasta water to reach your desired consistency.
Watch · 3:37
- 06
Add the hot, drained pasta directly into the baking dish. Toss thoroughly until every piece is coated in the sauce, adding more pasta water if it seems too thick. Taste for seasoning and serve immediately.
Watch · 3:55
From Chef John
“You are, after all, the Greta Garbo of your feta cargo.”
“Texturally speaking, the tomato skins pretty much disappear.”
“The person that invented this was Finnish.”