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Baked Feta Pasta with Cherry Tomatoes

Baked Feta Pasta with Cherry Tomatoes reads salinity 5.4, citrus 5.2 and herbaceous 4.9 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 3 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.2 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 3.7 / 10
• Aromatic & Spice — 5.6 / 10

The measured notes (of 18)

Salinity 5.4 · Citrus 5.2 · Herbaceous 4.9 · Sourness 4.9 · Allium 3.8 · Umami 3.4 · Richness 3.3 · Sweetness 3.0 · Funk & Ferment 3.0 · Fruity 2.4 · Floral 2.2 · Heat 1.8 · Bitterness 1.6 · Warm Spice 1.5 · Earthy 1.4 · Nutty 1.2 · Marine & Briny 1.2

What's in it (12)

• grape tomatoes — 946 g
• extra-virgin olive oil — 73 g
• garlic — 12 g
• dried leaf oregano — 1 g
• red chili flakes — 3 g
• salt — 4 g
• black pepper — 1 g
• feta cheese — 227 g
• shell pasta — 454 g
• bean cooking liquid — 118 g
• basil — 59 g
• lemon juice — 15 g

Time & effort: about 1 hr 3 min · effort: involved

Nutrition (per 100 g, engine-estimated): 164.5 kcal, 5.5 g protein, 3.3 g fat, 28 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the oven to 400 F. In a 9x13-inch baking dish, toss the cherry tomatoes with 1/4 cup of the olive oil, the sliced garlic, oregano, red pepper flakes, 1/2 teaspoon of the salt, and the black pepper until evenly coated.
2. Nestle the block of feta into the center of the tomatoes, spoon a little of the oiled tomatoes over the top of the cheese, and drizzle the remaining 1 tablespoon olive oil over the feta.
3. Bake until the tomatoes have collapsed and released their juices and the feta is soft and blistered in a few spots on top, 35-40 minutes.
4. Meanwhile, bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until just shy of al dente, 1 minute less than the package directs.
5. Just before draining, scoop out and reserve 1/2 cup of the starchy pasta water, then drain the pasta and set it aside.
6. Remove the baking dish from the oven. Using the back of a fork, mash the softened feta and burst any whole tomatoes directly in the dish until they break down into a rough, creamy sauce; stir to combine with the garlic and oil.
7. Add the drained pasta to the baking dish and toss well, splashing in the reserved pasta water a few tablespoons at a time until the sauce clings to the noodles in a silky, not soupy, coating.
8. Season with the remaining 1/4 teaspoon salt and more black pepper to taste, then fold in most of the torn basil and the lemon juice and zest.
9. Divide among bowls and finish with the remaining basil.

Dishes with a similar flavor shape

• Zucchini and Feta Fritters with Lemon Yogurt — Greek
• Baked Orzo with Feta, Tomatoes, and Chickpeas — Mediterranean
• Roasted Red Pepper and Feta Pasta — Mediterranean
• Spanakorizo (Greek Spinach Rice) — Greek
• Chicken Enchiladas Verde — Mexican

Keep reading: what salinity, citrus, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.