Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Roasted feta pasta with cherry tomatoes and basil
A simple and flavorful pasta dish where feta melts in the oven with cherry tomatoes, garlic and fresh basil. Everything mixes with al dente pasta for a creamy, aromatic sauce, perfect for a quick dinner.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Boil water and cook the pasta al dente
- • Preheat the oven to 180°C and properly position the feta
- • Mash the hot feta to create the creamy sauce
Safety Warnings
- • The dish comes out of the oven very hot; use kitchen gloves.
- • Be careful not to burn yourself with hot olive oil.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Spaghetti Carbonara
A classic Italian spaghetti carbonara made with pancetta, Parmesan, garlic, and a silky egg‑cheese sauce—no cream, no jar sauce. Perfect for a quick, comforting dinner.
Homemade Vodka Pasta – Three colors (black, yellow, classic)
In Nono's Loft, Norbert Tarayre prepares homemade fresh pasta in three color variants, tossed with a creamy vodka sauce scented with Menton lemon, parsley, garlic and cream. A tasty, quick recipe ideal for impressing your guests.
Vitello Tonnato
Vitello tonnato, an Italian dish from Piedmont dating back to the 18th century, consists of a pink veal fillet served cold, topped with a creamy sauce made of tuna, anchovies, capers, Parmesan and hazelnuts. Ideal as an elegant starter or as an amuse‑bouche for festive meals.
Non-Italian Style Carbonara
A rich, creamy carbonara made with guanciale, eggs, and Pecorino Romano. No cream needed – the sauce comes from the emulsion of egg yolks, cheese, pasta water, and rendered pork fat. Perfect for a quick yet indulgent dinner for two.
Classic Italian Pomodoro Sauce
A silky, vibrant tomato sauce made from whole aromatics and San Marzano tomatoes, finished with fresh basil and Parmigiano Reggiano rind for depth. Perfect for pasta or any dish calling for tomato sauce.
Milanese Veal Escalope with Mozzarella, Served with Conchiglioni in Tomato Sauce
Tender veal escalope, breaded Milanese style, stuffed with melting mozzarella, served with al dente conchiglioni topped with a homemade tomato sauce. An indulgent version of the Italian classic, prepared in the Loft de Nono by Norbert Tarayre.