This Tomato and Feta Pasta with Olives is beyond delicious! Tomatoes are roasted with a block of feta cheese which ultimately serves as a piquant sauce for the pasta. Kalamata olives add a salty and addictive bite.
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Fad or Fabulous?
Ah yes: the infamous tomato and feta pasta. Practically breaking the internet, this is one of those recipes that grew wildly popular thanks to social media. Less of a recipe and more of an idea, the concept of cooking tomatoes and a block of feta cheese together has littered feeds and has left many pondering: is this just a fad or is it actually good?
After making our own version one night, my friend Kaylee and I determined that it not only is incredibly delicious, but we found a few ways to make it even MORE mouthwatering. Read on to learn more about it, and for our suggestion for the best way to serve it.
How To Make Tomato and Feta Pasta with Olives
The quick time lapse videos that have made this dish so popular highlight the ease that comes with making this dish. Here’s the idea:
- Add cherry tomatoes to a large baking dish
- Nestle a block of feta into the tomatoes
- Drizzle with lots of olive oil and sprinkle with salt and pepper
- Roast until tomatoes have popped and the feta is softened
- Add cooked pasta directly to the pan of tomatoes and feta, stir ring to combine, creating a sauce
The end result is tangy, creamy, and positively mouthwatering. And because in my and Kaylee‘s opinion, kalamata olives make everything better, we decided to toss and a handful at the end for an added layer of flavor.
We dished up individual bowls, refilled our wine glasses, and sat down at a properly set dinner table. After our first bite, our eyes locked: it was obvious that we were going to devour this dinner. After each of our servings we’re finished, rather than dishing up one more serving, we did what any self respecting home cook does: we stood over the stove, forks in hand, and polished off the rest of the pan right then and there.
What To Serve With Tomato and Feta Pasta
As with most pasta dishes, there a few accoutrements that help round your dish out as a meal:
- Wine. A super grassy and crisp New Zealand Sauvignon Blanc or a sparkling rosé would be lovely with this light dish.
- Bread…and lots of it! The jammy tomatoes thin the feta, which means lots of delicious sauce to soak up.
- A light salad. This dish features plenty of flavor, so take care to not serve too overpowering or heavy of a salad. My Fennel, Cucumber, and Hazelnut Salad is light, crunchy, and zesty and won’t compete with the flavors of the pasta.
Tools To Make Tomato and Feta Pasta
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Tomato and Feta Pasta with Olives
Ingredients
- 11 oz block feta cheese
- 1 lb cherry tomatoes
- 1/2 cup olive oil
- Salt and pepper
- 2 cloves roasted garlic, see notes
- 10 oz short pasta, such as Paccheri or rigatoni
- 1/2 cup kalamata olives, sliced
- Fresh basil, to garnish
Instructions
- Preheat oven to 400º.
- Place tomatoes in a large baking dish. Nestle the block of feta into the tomatoes and top with the olive oil. Sprinkle with salt and pepper. Bake for 40 minutes until the tomatoes have started to burst and liquid is accumulating in the baking dish.
- Meanwhile, prepare pasta according to package instructions. When pasta is done cooking, use a slotted spoon to transfer it to the baking dish with tomatoes and feta. Gently chop or smash the roasted garlic cloves, and add to the pan along with the chopped olives. Gently toss the mixture together until completely combined. There will initially seem like a lot of liquid, but the more you gently stir, the more the sauce will come together.
- Top with basil and serve warm!