Description
This vibrant Baked Feta Pasta with Olives and Capers is a delicious and easy Mediterranean-inspired dish featuring juicy cherry tomatoes, tangy feta cheese, briny olives, and capers. Baked until the tomatoes are perfectly jammy and the feta soft and creamy, then combined with tender pasta and fresh basil for a flavorful and comforting meal that’s ready in under 40 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 2 pints cherry tomatoes
- 1 small white onion, peeled and thinly sliced (about 1/3 cup)
- 2 cloves garlic, peeled and thinly sliced
Cheese and Dairy
- 1 (8-oz) block feta cheese
Pantry Items
- 1/2 cup olives
- 3 tablespoons capers with 1 tablespoon brine
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- Black pepper, to taste
- 1/2 cup white wine
- 1 (12-oz) box uncooked pasta
Fresh Herbs
- 1 handful fresh basil, thinly sliced (for serving)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C) and lightly grease a medium-large baking dish to prevent sticking and ensure even cooking.
- Combine Ingredients in Baking Dish: Add the cherry tomatoes, olives, capers with their brine, sliced onion, and garlic into the prepared dish. Drizzle with olive oil, then season with salt and freshly ground black pepper. Toss everything together to mix evenly. Nestle the block of feta cheese in the center and drizzle a little more olive oil over the top. Pour the white wine around the cheese to add moisture and flavor during baking.
- Bake the Mixture: Place the dish in the preheated oven and bake for 25 to 30 minutes. During this time, the tomatoes will become soft and jammy, and the feta cheese will soften and become creamy. Simultaneously, cook the pasta in boiling salted water according to the package instructions until al dente, then drain and set aside.
- Mix Pasta with Sauce and Serve: Remove the baking dish from the oven. Stir thoroughly to break up the feta and mix it with the softened tomatoes and other ingredients, forming a luscious sauce. Add the cooked pasta and fresh sliced basil to the dish, then toss everything to coat evenly. Serve immediately while warm for the best flavor and texture.
Notes
- Use a sturdy block of feta cheese for the best melting texture; avoid crumbly, pre-crumbled feta.
- The white wine adds acidity and depth but can be substituted with vegetable broth or water if you prefer no alcohol.
- Adjust the amount of capers and olives based on your preference for saltiness and brininess.
- This dish pairs beautifully with a simple green salad or crusty bread to soak up the sauce.
- For a gluten-free option, substitute regular pasta with gluten-free pasta.
