Information
20min
35min
2 to 3
It’s understandable why baked feta and tomato pasta went viral on Instagram and TikTok — it’s so yummy! We’ve gilded the lily by adding wild-caught seafood to the baking dish for a sumptuous hit of lean protein. The feta and juices from the tomatoes and fish combine to make a luscious sauce full of flavor but with few ingredients.
Ingredients
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil, plus more for drizzling and rubbing
- 1 pint (10 ounces) cherry tomatoes or grape tomatoes
- ⅓ cup coarsely chopped roasted red bell pepper
- 1 small onion, thinly sliced (about ½ cup)
- 1 large garlic clove, thinly sliced
-
¼ teaspoon dried oregano
Pinch of crushed red pepper flakes - 6 to 8 ounces white fish, such as cod, lingcod, halibut, or rockfish, cut into 1-inch pieces
- 4 ounces feta cheese, cut into 1-inch pieces
- 8 ounces dried pasta, such as orecchiette, casarecce, or fusilli
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Prep the Vegetables
Position a rack in the upper third of the oven and preheat to 425°F. Bring a large saucepan of salted water to a boil. In a shallow, ovenproof, 1½-quart baking dish, combine the olive oil, cherry tomatoes, roasted bell pepper, onion, garlic, oregano, and red pepper flakes, tossing to coat.
Bake
Rub the fish all over with oil and season with salt and pepper. Nestle the fish and feta into the baking dish and bake until the tomatoes and onion are softened and the fish is cooked through, 16 to 18 minutes. Turn the broiler to high and broil from the same rack until lightly browned, 1 to 2 minutes.
Cook the Pasta
Meanwhile, cook the pasta according to package directions until al dente, 8 to 12 minutes depending on the type of pasta. Reserve ¼ cup pasta water, then drain the pasta, reserving them separately.
Finish and Serve
Remove the baking dish from the oven and carefully add the pasta. Gently toss to combine, adding a few tablespoons of the reserved cooking liquid if needed to coat the pasta. Divide the pasta evenly among 2 or 3 bowls. Garnish with parsley, drizzle with olive oil, and serve.
Pro tips
Pair it Up
Pour a chilled glass of crisp, dry white wine such as pinot grigio or assyrtiko. Or, for a more robust pairing, the assertive flavors of garlic, feta, and tomatoes pair especially well with medium-bodied fruity reds, such sangiovese or beaujolais.
Change it Up
Add ½ cup thinly sliced fresh fennel to the baking dish for a hint of anise flavor.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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