Pin It I wasn't expecting much when I tossed feta into a pan of roasted tomatoes for the first time, honestly. It felt almost too simple. But the moment I drizzled honey over that golden, molten cheese and watched it pool into the burst tomatoes, I knew I'd stumbled onto something special. The sweet heat, the creamy tang, the way it all came together without fuss—it became my go-to whenever I needed comfort in under an hour.
I made this for friends on a chilly Friday night when I had no energy for anything complicated. We sat around the table, twirling pasta and arguing about whether to add more chili flakes. Someone said it tasted like a hug, and I haven't been able to think of a better description since.
Ingredients
- Block feta cheese (200 g): The star of the dish—use a good quality block, not pre-crumbled, so it softens and melts into a luscious sauce.
- Cherry tomatoes (500 g): They burst in the oven and release their sweet juices, which mingle with the feta to create the base of the sauce.
- Garlic (3 cloves, chopped): Adds aromatic depth and a gentle bite that balances the sweetness of the honey.
- Short pasta (350 g): Penne, fusilli, or rigatoni work best because their shapes catch the creamy sauce in every bite.
- Extra-virgin olive oil (3 tbsp): Use a fruity, quality oil—it carries the flavors and helps the tomatoes caramelize beautifully.
- Dried oregano (1 tsp): A classic Mediterranean herb that ties everything together with earthy warmth.
- Red pepper flakes (1 tsp plus extra): Brings the heat that plays off the honey—adjust to your spice tolerance.
- Honey (2 tbsp): The secret weapon that transforms this from good to unforgettable, adding a glossy sweetness.
- Lemon zest (from 1 lemon): Brightens the dish with a citrusy pop that cuts through the richness.
- Fresh basil (1 handful, torn): A finishing touch that adds color, fragrance, and a hint of summer.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and let it heat while you arrange the tomatoes and garlic in a baking dish. Drizzle them with olive oil, season with salt, pepper, oregano, and half the chili flakes, then toss gently to coat.
- Nestle the Feta:
- Place the feta block right in the center of the tomatoes, drizzle it with a little more olive oil, and sprinkle the remaining chili flakes on top. It'll look simple now, but trust the process.
- Bake Until Golden:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the tomatoes are bursting and the feta has turned golden with soft, creamy edges. The smell alone will make you hungry.
- Cook the Pasta:
- While everything bakes, cook your pasta in well-salted boiling water until al dente. Before draining, scoop out half a cup of the starchy pasta water—it's your secret to a silky sauce.
- Add the Sweet Heat:
- Pull the baking dish from the oven and immediately drizzle the honey over the feta and tomatoes, then scatter the lemon zest across the top. The honey will start to melt into the hot ingredients right away.
- Stir and Combine:
- Use a spoon or spatula to stir everything in the dish together, breaking up the feta and tomatoes until they form a creamy, cohesive sauce. Add the cooked pasta and toss to coat, adding reserved pasta water a little at a time until the sauce clings perfectly.
- Serve and Garnish:
- Transfer to bowls and top with torn basil and extra chili flakes if you like things spicy. Serve it hot, with good bread if you have it.
Pin It The first time I made this, my partner walked into the kitchen just as I was stirring the honey into the feta. He dipped a spoon in, tasted it, and said nothing—just kissed my forehead and set the table without being asked. That's when I knew this recipe was a keeper.
Variations You Might Love
If you want more heat, swap regular honey for hot honey or double the chili flakes. For a tangier spin, try goat cheese instead of feta—it melts beautifully and adds a sharper flavor. You can also toss in spinach or arugula at the end for a bit of green.
Pairing Suggestions
This dish loves a crisp, chilled Sauvignon Blanc or a light Pinot Grigio. If wine isn't your thing, sparkling water with lemon works just as well. Serve it with crusty bread to mop up every last bit of sauce—it's too good to waste.
Storage and Reheating Tips
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of water or olive oil to bring the sauce back to life. The flavors actually deepen overnight, so don't be surprised if it tastes even better the next day.
- If the sauce thickens too much after storing, loosen it with a bit of warm water or broth.
- You can bake the feta and tomatoes ahead of time and toss with fresh pasta when ready to serve.
- For meal prep, portion it out and reheat individual servings in the microwave for a quick lunch.
Pin It This recipe is proof that the best meals don't need to be complicated—they just need a little heart and the right balance of flavors. I hope it brings you as much joy as it's brought me.
Recipe FAQs
- → What type of cheese works best for this dish?
Firm yet creamy cheese like feta is ideal, offering a tangy richness that melts nicely during baking.
- → Can I adjust the spiciness level?
Yes, increasing or reducing red pepper flakes and choosing hot or regular honey lets you control the heat intensity.
- → What pasta shapes complement this sauce?
Short pasta like penne, fusilli, or rigatoni holds the creamy sauce well and works best for texture and bite.
- → How does adding lemon zest affect the flavor?
Lemon zest adds brightness and a fresh citrus aroma, balancing the richness of the cheese and honey.
- → Can this dish be adapted for gluten-free diets?
Absolutely, substituting regular pasta with gluten-free varieties makes this dish suitable for gluten intolerance.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc enhance the fresh and tangy Mediterranean flavors beautifully.