Tomato and Feta Pasta

5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 200 g Macaroni chips or other pasta
  • 200 g Feta
  • 300 g Cocktail tomatoes
  • Cold pressed olive oil
  • 1 toe Garlic
  • Basil
  • 3 tsp Capers
  • Salt and black pepper from the mill


  • Clean and finely chop the garlic. Wash tomatoes. Cut the feta into larger cubes. Preheat the oven to 180 ° C fan oven.
  • Place the feta and tomatoes in an ovenproof dish or pan. Drizzle or sprinkle with plenty of olive oil and black pepper. Be careful with salt, as the feta is already salty. Then place the pan in the oven for about 10 minutes. The tomatoes should pop open a little. Finally, you could also turn on the grill function again. This gives the tomatoes even more flavor. In the meantime, cook the pasta in plenty of salted water until al dente.
  • When the pasta is soft, take the feta and tomato pan out of the oven. Add the chopped garlic and basil and the capers. Drain the pasta, saving some pasta water. Pour pasta into the pan and mix carefully. Add about 4 tablespoons of pasta water. That makes the dish even creamier. Arrange on plates, decorate with basil. Paint it again with black pepper, put a thread of good olive oil on it and just enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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