Baked feta pasta with burst cherry tomatoes and basil in a white baking dish

MediterraneanDinner

Baked Feta Pasta with Heirloom Tomato & Basil Fettuccine

The baked feta pasta everyone made a few years ago, still on repeat because it is that easy. A block of feta and a pile of cherry tomatoes roast in one baking dish until the tomatoes burst and the feta goes soft and golden, then you stir it all into a creamy, tangy sauce and toss in Heirloom Tomato & Basil Fettuccine. These handmade ribbons are made with tomato and basil right in the dough and cook in about 5 minutes, so the pasta tastes like the sauce from the inside out. Tuscan Tomato Parmesan Extra Virgin Olive Oil roasts with the tomatoes and goes on again at the end. Its tomato, Parmesan and garlic flavor, made without dairy, doubles down on everything in the dish and gives the sauce a savory depth you would usually get from a long simmer. Six ingredients, mostly hands-off oven time, and dinner is on the table in 45 minutes.

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Servings

6

Prep Time

10 minutes

Cook Time

35 minutes

Calories

470

Author

Kristina DeRolf

Cook Mode

Ingredients

2 pints (about 1 ½ pounds) cherry or grape tomatoes
4 garlic cloves, peeled and lightly smashed
⅓ cup plus 1 tablespoon Tuscan Tomato Parmesan Extra Virgin Olive Oil, divided
½ teaspoon kosher salt, plus more for the pasta water
¼ teaspoon black pepper
1 block (8 ounces) feta cheese, in brine, drained and patted dry
1 bag (12 ounces) Heirloom Tomato & Basil Fettuccine
1 cup loosely packed fresh basil leaves, torn
Optional: ¼ teaspoon crushed red pepper flakes

Directions

Heat the oven to 400°F. Add the tomatoes and smashed garlic to a 9x13-inch baking dish. Pour in ⅓ cup Tuscan Tomato Parmesan Extra Virgin Olive Oil, sprinkle with the salt and pepper, and toss until everything is coated.
Push the tomatoes to the sides and set the block of feta in the center. Turn it once in the oil so the top is coated. Sprinkle the red pepper flakes over the feta, if using.
Bake 30 to 35 minutes, until the tomatoes have burst and the feta is soft and lightly golden at the edges.
While the tomatoes bake, bring a large pot of well-salted water to a boil. When the dish has about 8 minutes left, add the Heirloom Tomato & Basil Fettuccine, stir, and cook 5 minutes once the water returns to a boil, until tender. Scoop out 1 cup of the pasta water, then drain.
Take the dish out of the oven. Use a fork to mash the feta, roasted garlic and tomatoes together, then stir until you have a creamy, chunky sauce.
Add the hot fettuccine to the baking dish with ¼ cup of the pasta water and toss with tongs until every ribbon is coated. Add more pasta water a splash at a time if it looks thick. Taste for salt; the feta brings plenty, so you may not need more.
Fold in most of the basil. Finish with the remaining 1 tablespoon Tuscan Tomato Parmesan Extra Virgin Olive Oil and the rest of the basil, and serve right from the dish.

Article: Baked Feta Pasta with Heirloom Tomato & Basil Fettuccine

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Baked feta pasta with burst cherry tomatoes and basil in a white baking dish with Heirloom Tomato & Basil Fettuccine and Tuscan Tomato Parmesan Extra Virgin Olive Oil

Nov 5, 2026Mains

Baked Feta Pasta with Heirloom Tomato & Basil Fettuccine

Name: Baked Feta Pasta with Heirloom Tomato & Basil Fettuccine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 pints (about 1 ½ pounds) cherry or grape tomatoes; 4 garlic cloves, peeled and lightly smashed; ⅓ cup plus 1 tablespoon Tuscan Tomato Parmesan Extra Virgin Olive Oil, divided; ½ teaspoon kosher salt, plus more for the pasta water; ¼ teaspoon black pepper; 1 block (8 ounces) feta cheese, in brine, drained and patted dry; 1 bag (12 ounces) Heirloom Tomato & Basil Fettuccine; 1 cup loosely packed fresh basil leaves, torn; Optional: ¼ teaspoon crushed red pepper flakes

Baked feta pasta earned its fame because it is almost too easy: put a block of feta and a pile of tomatoes in a dish, let the oven work, and stir. This version makes it even better with two simple swaps.

First, the pasta. Heirloom Tomato & Basil Fettuccine has tomato and basil made right into the dough, so the noodles taste like the sauce. Second, the oil. Tuscan Tomato Parmesan Extra Virgin Olive Oil roasts with the tomatoes and goes on again at the end, adding a savory depth that usually takes a long simmer.

Weeknight Tip
Start the water when the dish has about eight minutes left in the oven. The fresh pasta cooks fast, so dinner comes together the moment the feta comes out.

Make It Your Own
Stir in shredded rotisserie chicken or a few handfuls of baby spinach with the pasta for a heartier bowl.

Shop the pasta and bottle: Heirloom Tomato & Basil Fettuccine and Tuscan Tomato Parmesan Extra Virgin Olive Oil

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina