Baked Feta Pasta With Olives & Fresh Basil – Creamy, Tangy, and Weeknight-Friendly
This is the kind of pasta that feels way fancier than the effort it takes. A block of feta goes into the oven with cherry tomatoes, garlic, and olives until everything turns soft, jammy, and deeply flavorful. Then you toss it with hot pasta and a handful of fresh basil.
The sauce basically makes itself. It’s cozy, bright, salty in the best way, and perfect for busy nights or casual dinners with friends.
Baked Feta Pasta With Olives & Fresh Basil - Creamy, Tangy, and Weeknight-Friendly
Ingredients
- 8 ounces feta cheese (block, not crumbled)
- 2 pints cherry or grape tomatoes
- 3–4 cloves garlic, peeled and lightly smashed
- 1/2 cup pitted Kalamata olives, halved
- 12 ounces short pasta (penne, rigatoni, fusilli, or orecchiette)
- 1/4 cup extra-virgin olive oil, plus more for finishing
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano or Italian seasoning
- Kosher salt and freshly ground black pepper
- 1 small bunch fresh basil, leaves torn
- Optional: zest of 1 lemon and a squeeze of lemon juice
- Optional: 1/4 cup pasta cooking water (for loosening the sauce, if needed)
Instructions
- Heat the oven: Preheat to 400°F (200°C).Choose a baking dish that’s large enough to hold the tomatoes in a single, snug layer with the feta in the center.
- Assemble the bake: Add cherry tomatoes, smashed garlic cloves, and olives to the dish. Drizzle with olive oil, then sprinkle with red pepper flakes, oregano, a pinch of salt, and black pepper.
- Nestle the feta: Place the feta block in the center of the dish. Drizzle a little more olive oil on top and a light sprinkle of pepper.
- Roast: Bake for 30–35 minutes, until the tomatoes burst and the feta is soft and lightly golden at the edges.
- Cook the pasta: While the dish bakes, bring a large pot of salted water to a boil.Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- Make the sauce: Once the baking dish is out of the oven, use a spoon to mash the feta and burst tomatoes together, stirring to create a creamy sauce. Fold in the olives and garlic.
- Toss with pasta: Add the hot pasta to the baking dish and toss until coated.If the sauce feels thick, add a splash of pasta water to loosen.
- Finish: Stir in torn basil leaves and, if using, lemon zest and a small squeeze of lemon juice. Taste and adjust salt, pepper, and heat.
- Serve: Drizzle with a touch more olive oil and garnish with extra basil. Serve immediately.
What Makes This Recipe So Good
- Low effort, big payoff: You mostly let the oven do the work. Minimal chopping, maximum flavor.
- Balanced flavors: Creamy feta, sweet roasted tomatoes, briny olives, and fresh basil create a perfect mix.
- Flexible: Works with many pasta shapes and easy add-ins like spinach, capers, or grilled chicken.
- Reliable: The feta melts into a silky sauce that clings to pasta beautifully.
- Great for leftovers: It reheats well and makes a satisfying lunch the next day.
Shopping List
- 8 ounces feta cheese (block, not crumbled)
- 2 pints cherry or grape tomatoes
- 3–4 cloves garlic, peeled and lightly smashed
- 1/2 cup pitted Kalamata olives, halved
- 12 ounces short pasta (penne, rigatoni, fusilli, or orecchiette)
- 1/4 cup extra-virgin olive oil, plus more for finishing
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano or Italian seasoning
- Kosher salt and freshly ground black pepper
- 1 small bunch fresh basil, leaves torn
- Optional: zest of 1 lemon and a squeeze of lemon juice
- Optional: 1/4 cup pasta cooking water (for loosening the sauce, if needed)
How to Make It
- Heat the oven: Preheat to 400°F (200°C).
Choose a baking dish that’s large enough to hold the tomatoes in a single, snug layer with the feta in the center.
- Assemble the bake: Add cherry tomatoes, smashed garlic cloves, and olives to the dish. Drizzle with olive oil, then sprinkle with red pepper flakes, oregano, a pinch of salt, and black pepper.
- Nestle the feta: Place the feta block in the center of the dish. Drizzle a little more olive oil on top and a light sprinkle of pepper.
- Roast: Bake for 30–35 minutes, until the tomatoes burst and the feta is soft and lightly golden at the edges.
- Cook the pasta: While the dish bakes, bring a large pot of salted water to a boil.
Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- Make the sauce: Once the baking dish is out of the oven, use a spoon to mash the feta and burst tomatoes together, stirring to create a creamy sauce. Fold in the olives and garlic.
- Toss with pasta: Add the hot pasta to the baking dish and toss until coated.
If the sauce feels thick, add a splash of pasta water to loosen.
- Finish: Stir in torn basil leaves and, if using, lemon zest and a small squeeze of lemon juice. Taste and adjust salt, pepper, and heat.
- Serve: Drizzle with a touch more olive oil and garnish with extra basil. Serve immediately.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove over low heat with a splash of water or olive oil.
The sauce will loosen as it warms.
- Do not freeze: Feta-based sauces can turn grainy after freezing, so it’s best enjoyed fresh or from the fridge.
Benefits of This Recipe
- Quick and convenient: Minimal prep and hands-off roasting make it weeknight-friendly.
- Vegetarian, crowd-pleasing flavors: Satisfying without meat, with bold Mediterranean notes.
- Nutritious elements: Tomatoes add lycopene, olives bring healthy fats, and olive oil supports heart health.
- Customizable: Easy to adapt to dietary needs and what you have on hand.
What Not to Do
- Don’t use crumbled feta: It doesn’t melt as smoothly and can dry out. A block is key.
- Don’t skip the olive oil: It helps the tomatoes roast and brings the sauce together.
- Don’t overcook the pasta: Al dente holds up to the creamy sauce and keeps texture lively.
- Don’t skimp on seasoning: Taste and adjust salt, pepper, and chili flakes at the end.
- Don’t overcrowd with add-ins: Too many extras can muddy the clean flavors and throw off the sauce texture.
Variations You Can Try
- Spinach and capers: Toss in a couple of handfuls of baby spinach with the hot pasta and 1 tablespoon capers for extra brine and greens.
- Roasted peppers: Add sliced roasted red peppers for sweetness and color.
- Protein boost: Shredded rotisserie chicken, roasted chickpeas, or crispy pancetta all work well.
- Herb swap: Try fresh oregano or parsley if you’re out of basil.
- Different cheeses: A creamy goat cheese log can sub for feta, though it will be tangier and softer.
- Gluten-free: Use your favorite gluten-free pasta and watch cooking time closely.
- Heat level: Add more red pepper flakes or a spoonful of Calabrian chili paste for a kick.
FAQ
Can I use jarred olives instead of Kalamata?
Yes. Kalamata adds great flavor, but any pitted black or green olive works.
Just choose a variety you enjoy and adjust salt to taste.
What pasta shape works best?
Short shapes like fusilli, penne, rigatoni, and orecchiette are ideal. Their nooks catch the creamy sauce and tomatoes.
Is there a feta substitute?
Goat cheese or a mild sheep’s milk cheese can work, but the flavor and texture will change. Avoid pre-crumbled feta; it won’t melt the same way.
Can I make it dairy-free?
You can try a dairy-free feta alternative.
Look for one that softens when heated and add extra olive oil to help the sauce coat the pasta.
How do I keep the sauce from being too salty?
Use a light hand with salt early on, since feta and olives are salty. Taste at the end and adjust if needed. Also, salt the pasta water, but not heavily.
Can I make it ahead?
You can roast the feta and tomatoes a few hours ahead, then rewarm and toss with hot pasta right before serving.
Fresh basil should be added at the end.
What if my tomatoes don’t burst?
Give them a few more minutes in the oven, or gently press them with a spoon after baking. The heat should soften them enough to mash into the sauce.
Do I need the lemon?
It’s optional, but a little zest and juice brighten the rich, salty sauce and make the flavors pop.
In Conclusion
Baked Feta Pasta with Olives & Fresh Basil is simple comfort food with a fresh, Mediterranean twist. The oven does most of the work, and the payoff is a creamy, tangy sauce that clings to every bite.
Keep it basic or riff with add-ins to suit your mood. Either way, you’ll have a weeknight-friendly pasta that tastes like you put in way more effort than you did. Enjoy it warm, with extra basil and a drizzle of good olive oil on top.
