One Pan Feta & Cherry Tomato Pasta


  • 2 pints cherry tomatoes 
  • 5 garlic cloves, peeled and left whole
  • 5 thyme sprigs
  • 2 rosemary sprigs
  • 1 ½ tsp salt
  • ½ cup extra-virgin olive oil
  • 8 ounces feta cheese
  • ½ teaspoon black pepper
  •  Red-pepper flakes as to your taste, I used ½ teaspoon 
  • 12 ounces penne
  • 1 cup torn basil leaves


  1. Heat oven to 400 degrees. 
  2. In a shallow casserole or gratin dish, or baking dish, combine tomatoes, garlic, thyme, rosemary, and 3/4 teaspoon salt. 
  3. Toss with 1/4 cup of olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. 
  4. Sprinkle the black pepper and red-pepper flakes over everything. 
  5. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
  6. Meanwhile, cook the pasta to al dente ( my life hack here is to cook pasta in the microwave) and drain.
  7. Remove the tomato feta from the oven and squash everything.
  8. Add the cooked pasta to the pan.
  9. Add a dollop of full-fat cream (or 4 tablepoons).
  10. Return to the oven for 5 minutes.
  11. Serve with torn basil leaves.