This Roasted Tomato Feta Bucatini is so easy because the sauce comes together all in one tray. It's a super simple pasta sauce recipe inspired by the baked feta pasta trend! I make this on the regular, and it's always a crowd-pleaser.
The talented Jenni Häyrinen aka Liemassa, invented the Baked Feta Pasta trend that has taken the world by storm. It's a phenomenal recipe that simplifies making a chunky, feta, tomato pasta, perfect for a mid-week dinner, meal prep, or a feast with friends. If you'd like to check out her original recipe, click on this link Baked Feta Pasta Original recipe.
This recipe is my take on Jenni's baked tomato feta pasta. First up, you roast feta cheese, baby tomatoes, beef tomatoes, white onion, and a garlic bulb in the oven. Once soft and cooked, you place it in the blender with a splash of water, salt and pepper. Then cook your favourite pasta - I chose bucatini - combine it altogether and enjoy!
It's all made in one tray which is super easy. If you're a fan of simple dishes, check out my lemon boursin pasta, one pot asparagus orzotto, or my cilantro pasta.
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Why You'll Love This Recipe
It's trending - some trends are failures, but this one isn't. It's taken the world by storm and is hands down one of the best pasta recipes in the world. This is my take on it and I hope you enjoy it!
One tray - all you need for this recipe is a baking tray, a blender, and some cooked pasta. It's super low effort and absolutely delicious.
Comforting - nothing beats a super creamy, cheesy, tomato pasta sauce, especially when served with your favourite pasta. Another comforting pasta sauce that I love is my spicy alfredo sauce using gochujang and it's so good!
Ingredients & Substitutions
Feta: The key ingredient to our creamy pasta sauce. If you're not a fan of feta, you could use mozzarella, brie, or goats cheese. For vegans, go for your favourite plant-based feta alternative.
Tomatoes: I've used baby tomatoes and chopped beef tomatoes for a variety in flavour. You could also add in some red bell pepper for extra sweetness and/or chillies for a bit of spice.
Onion: White onion is great for this dish, but you could also choose red onion or shallots.
Garlic: I've used a whole garlic bulb, you want this to cook until soft and squidgy so it may require a bit more cooking. You can also use garlic granules if you don't have fresh garlic.
Pasta: Bucatini is one of my favourite long pastas, but you can use any style you like!
See the recipe card below for full list of ingredients.
Step by step instructions with photos
Step 1: Preheat your oven to 200C/390F. Place your feta block, baby tomatoes, chopped beef tomatoes, chopped white onion, and garlic bulb wrapped in tinned foil into a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven for 40 minutes or until the ingredients are soft and slightly charred.
Step 2: Once your ingredients are soft, remove from the oven and place in a blender (squeeze out the garlic from the bulb) with around 100ml water (or stock of choice), flaky salt, and more black pepper. Blend until smooth.
Step 3: Pour your sauce into a pan and place on low heat. Taste and season accordingly. Meanwhile, get your pasta in salted boiling water and cook according to packet instructions, saving some pasta water in a cup!
Step 4: Once your pasta is cooked, drain and transfer into your pan with the sauce and combine. Add in a bit of pasta water if the sauce is too thick. Then serve up, sprinkle with fresh basil and grated parmesan, and enjoy!
Top Tips!
- Use fresh ingredients: with such minimal ingredients, I highly recommend using fresh cherry tomatoes and fresh beef tomatoes, fresh onion, and fresh garlic. And extra virgin olive oil makes all the difference here – it’s essentially what makes up the sauce!
- Use the pasta water: whenever I cook pasta, I always cook it in salted boiling water, and then save 1 cup of pasta water to loosen the sauce. The pasta water is salty and starchy, so it's great to add gloss to your sauce.
- Pick the right baking dish: you want your ingredients to be tightly packed into your baking dish so that the juices flow and ooze out into each other. But make sure not to stack ingredients, as this will make it more difficult for them to roast.
What to do with leftovers
Storage: Place any leftover sauce in a container and into the fridge for up to 3 days. When adding it back with pasta, loosen it up with some pasta water or a splash of veggie stock. The same goes for if you're storing sauce with pasta. When reheating, add a splash of liquid and either reheat it on the hob, or in the microwave until piping hot.
FAQs
Absolutely! I love making it with a ball of mozzarella, brie, or goats cheese.
Yes! Just pick out your favourite vegan feta cheese alternative and use that instead.
Storing it in the fridge for up to 3 days works well. To reheat, place it in the microwave with a splash of milk or water and heat until piping hot.
I've used bucatini, but feel free to use penne, tagliatelle, or anything you fancy!
Some more recipes you might enjoy!
If you tried this Roasted Tomato Feta Bucatini or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Roasted Tomato Feta Bucatini
Ingredients
- 200g feta block
- 300g baby tomatoes
- 300g beef tomatoes chopped
- 1 white onion roughly chopped
- 1 garlic bulb, cut off the top to reveal the cloves and then fold in tinned foil with some oil
- 3 tablespoon olive oil
- Flaky salt
- Ground black pepper
- 300g bucatini
- Fresh basil
- Lemon juiced
Instructions
- Preheat your oven to 200C/390F. Place your feta block, baby tomatoes, chopped beef tomatoes, chopped white onion, and garlic bulb (drizzled in olive oil) wrapped in tinned foil into a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven for 40 minutes or until the ingredients are soft and slightly charred.
- Once your ingredients are soft, remove from the oven and place in a large blender (squeeze out the garlic from the bulb) with around 100ml water (or stock of choice), flaky salt, and more black pepper. Blend until smooth.
- Pour your sauce into a large frying pan and place on low heat. Taste and season accordingly. Meanwhile, get your pasta in salted boiling water and cook according to packet instructions, saving some pasta water in a cup!
- Once your pasta is cooked, drain and transfer into your pan with the sauce and combine. Add in a bit of pasta water if the sauce is too thick. Then serve up, sprinkle with fresh basil and a drizzle of lemon juice, and enjoy!
Notes
- Use fresh ingredients: with such minimal ingredients, I highly recommend using fresh cherry tomatoes and fresh beef tomatoes, fresh onion, and fresh garlic. And extra virgin olive oil makes all the difference here – it’s essentially what makes up the sauce!
- Use the pasta water: whenever I cook pasta, I always cook it in salted boiling water, and then save 1 cup of pasta water to loosen the sauce. The pasta water is salty and starchy, so it's great to add gloss to your sauce.
- Pick the right baking dish: you want your ingredients to be tightly packed into your baking dish so that the juices flow and ooze out into each other. But make sure not to stack ingredients, as this will make it more difficult for them to roast.
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