Herb-Roasted Tomato and Feta Pasta
Al dente pasta tossed with sweet roasted tomatoes, tangy feta cheese, and fragrant Italian herbs for a simple yet flavorful weeknight dinner. This Italian-inspired pasta recipe (vegetarian), ready in about 40 minutes, pairs penne pasta, cherry tomatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 3 cups whole cherry tomatoes
- 1/4 cup extra virgin olive oil
- 4 cloves sliced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. On a rimmed baking sheet, toss 3 cups whole cherry tomatoes with 1/4 cup extra virgin olive oil, 4 sliced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly.
- Step 2: Roast tomatoes for 25 minutes until skins blister and tomatoes are soft and juicy.
- Step 3: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 9-11 minutes until al dente. Drain pasta, reserving 1/2 cup pasta water.
- Step 4: Transfer roasted tomatoes and all juices to a large bowl. Add cooked pasta, 1 cup crumbled feta cheese, and 1/4 cup chopped fresh basil leaves. Toss gently, adding reserved pasta water 2 tbsp at a time to loosen sauce as needed. Serve warm.
Frequently asked questions
How long does Herb-Roasted Tomato and Feta Pasta take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Tomato and Feta Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Herb-Roasted Tomato and Feta Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Tomato and Feta Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Tomato and Feta Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
