Roasted Feta & Cherry Tomato Pasta


Just in case you needed another reason to make pasta, this recipe is it! We thought we’d take a spin at the viral roasted feta & tomato pasta utilizing fresh and local produce, Mt. Vikos Feta, and pasta from Tacoma Boys. Nothing beats a quick, easy, and delicious dinner.

Although this pasta recipe is easy, choosing your favorite pasta at Tacoma Boys may not be! We carry a large variety of artisan pastas that will take any pasta dish up a notch. Mt. Vikos Feta was our choice for this recipe, but you can choose from any feta blocks in our dairy/cheese section. Enjoy this dish, you will not regret it!


  • Time

    45 m

  • 4-6 servings

  • Cals


  • 12 oz cherry or grape tomatoes
  • 5 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • ¼ cup olive oil
  • 8 oz block feta cheese
  • ½ -1 tsp red pepper flakes
  • Fresh black pepper
  • Flaky sea salt
  • ½ cup basil, chopped
  • ¼ cup pecorino Romano cheese, grated
  • 16 oz pasta of choice


  • Get prepped.

    Preheat the oven to 450 degrees Fahrenheit.
  • Get to roasting!

    In a 9x9 or 9x13 pan, place the tomatoes, garlic, shallot, and olive oil into the pan. Toss to coat. Make room in the middle of the tomatoes for the feta and place it directly in the middle. Top with the red pepper flakes, fresh black pepper, and a pinch or two of flaky sea salt. Roast for 30-40 minutes until the tomatoes are cooked and the feta is soft to the touch.
  • Cook the pasta.

    While the tomato and feta cooks, boil the pasta according to package directions. Drain once cooked.
  • Mix, toss, & serve!

    Remove the feta and tomato pan from the oven and use a large spoon the mix everything up until you get a creamy sauce. Stir in the basil and Pecorino Romano cheese. Toss the sauce with the cooked pasta and serve immediately. Top with more Pecorino and basil if desired.

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