Save Last winter, I opened the oven to check on dinner and the smell hit me before I even looked inside: sweet honey meeting salty feta, roasted garlic mingling with charred tomato skins. My partner walked in from the other room just to ask what I was making. That's the power of this dish. It doesn't need much effort, but it fills the whole house with the kind of warmth that makes people lean into the kitchen doorway and linger.
I first made this for a group of friends who showed up tired and hungry after a long day. I wasn't trying to impress anyone, just wanted something comforting that didn't require much from me. When I tossed the pasta with that creamy, honeyed sauce and saw everyone go quiet over their bowls, I knew I'd stumbled onto something worth keeping. One friend even asked if I'd written the recipe down, which I hadn't, so I scribbled it on a napkin right there at the table.
Ingredients
- Block feta cheese: The star of the show, it softens and melts just enough to create a creamy base when stirred with the tomatoes, so don't swap it for crumbled feta or you'll lose that luscious texture.
- Cherry tomatoes: They burst in the oven and release their sweet juices, which mix with the olive oil and feta to form the sauce, so choose ripe ones for the best flavor.
- Garlic: Finely chopped garlic roasts into sweet, mellow bites that melt into the dish without overpowering it.
- Short pasta: Penne, fusilli, or rigatoni hold the sauce in their ridges and curves, making every bite satisfying and saucy.
- Extra-virgin olive oil: It coats the tomatoes and feta, helping everything roast evenly and adding richness to the final dish.
- Dried oregano: A pinch brings Mediterranean warmth and makes the kitchen smell like a sunlit terrace.
- Red pepper flakes: They add just enough heat to balance the honey without making the dish feel heavy or one-note.
- Honey: Drizzled over the hot feta and tomatoes, it melts into the sauce and adds a gentle sweetness that makes the whole thing irresistible.
- Lemon zest: A quick grate brightens everything up and cuts through the richness with a fresh, citrusy lift.
- Fresh basil: Torn over the top just before serving, it adds color and a fragrant, peppery note that feels like summer.
Instructions
- Preheat the oven:
- Set it to 200°C (400°F) so it's hot and ready when you slide the dish in.
- Prepare the tomatoes:
- Scatter the cherry tomatoes in a baking dish, toss them with chopped garlic, olive oil, salt, pepper, oregano, and half the red pepper flakes until everything glistens. The smell of raw garlic and tomatoes together is already promising.
- 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 red pepper flakes on top. It looks almost too simple to work, but trust it.
- Roast until golden:
- Bake for 25 to 30 minutes, until the tomatoes have burst and started to char at the edges and the feta has turned golden and soft. The edges of the cheese will start to crisp, and that's exactly what you want.
- Cook the pasta:
- While everything roasts, boil the pasta in well-salted water according to the package directions. Reserve half a cup of the starchy pasta water before draining, it's the secret to a silky sauce.
- Add honey and zest:
- Pull the baking dish from the oven and immediately drizzle the honey over the feta and tomatoes, then scatter the lemon zest on top. The honey will start to melt into the hot ingredients right away.
- Stir into a sauce:
- Use a spoon or spatula to stir everything together in the dish, breaking up the feta and tomatoes until they form a creamy, golden sauce. It should look messy and delicious.
- Toss with pasta:
- Add the drained pasta to the dish and toss everything together, adding splashes of reserved pasta water as needed to loosen the sauce. The pasta should be glossy and well-coated, with little pockets of creamy feta clinging to every piece.
Save One evening, I made this on a whim and ate it straight from the baking dish while standing at the counter, too hungry to bother with plating. My roommate came home, grabbed a fork, and joined me without a word. We stood there in comfortable silence, twirling pasta and passing the dish back and forth. It wasn't fancy, but it felt like exactly what we both needed. Sometimes the best meals aren't the ones you plan, they're the ones that just happen and feel right.
How to Make It Your Own
If you want more heat, swap regular honey for hot honey or double the red pepper flakes and watch the dish come alive with warmth. I've also used goat cheese instead of feta when I wanted something tangier and slightly less salty, and it worked beautifully. You can add olives, capers, or even a handful of spinach in the last few minutes of roasting if you want more texture or color. The base is forgiving enough to handle whatever you're craving that day.
What to Serve Alongside
This dish is rich and satisfying on its own, but I like to serve it with a simple arugula salad dressed in lemon juice and olive oil to cut through the creaminess. A crusty loaf of bread is perfect for mopping up any sauce left in the bowl, and if you're pouring wine, a crisp Sauvignon Blanc or a light Pinot Grigio complements the sweet and spicy notes without overwhelming them. Keep the sides light and let the pasta take center stage.
Storage and Leftovers
Leftovers keep well in the fridge for up to three days in an airtight container, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or olive oil and warm it gently in a pan over low heat, stirring until it loosens up again. I've eaten it cold straight from the container more than once, and it's still good, the flavors just taste a little more concentrated and the feta gets firmer.
- If you're meal prepping, store the pasta and sauce separately so the noodles don't get too soft.
- You can also freeze portions for up to a month, just thaw overnight in the fridge before reheating.
- Don't add the fresh basil until you're ready to serve, it wilts quickly and loses its brightness in storage.
Save This recipe has become one of those reliable go-tos I turn to when I want something comforting without overthinking it. I hope it finds a spot in your rotation too, the kind of dish you make on a Tuesday night and feel quietly proud of.
Recipe FAQs
- → Can I use a different type of cheese?
Yes, goat cheese can be substituted for a tangier flavor, though it may alter the creaminess slightly.
- → How can I make it spicier?
Use hot honey or increase the amount of red pepper flakes to add more heat.
- → Is it possible to make this dish gluten-free?
Absolutely. Simply swap the pasta for a gluten-free variety while following the same preparation steps.
- → What type of pasta works best with this dish?
Short pasta shapes like penne, fusilli, or rigatoni hold the sauce well and complement the textures perfectly.
- → Can I prepare this dish in advance?
It’s best served fresh to enjoy the creamy texture, but components can be prepped ahead and combined just before serving.