How many servings does this recipe yield?

This recipe yields 2-3 servings.

What type of pasta can I use for this dish?

You can use your choice of pasta; the recipe suggests about 8 ounces (250 grams).

What should I do if my basil is not fresh?

Even past-prime basil is fine for this dish as it will wilt down into the sauce.

That Viral Baked Feta Pasta Thing

Name: That Viral Baked Feta Pasta Thing
Total time: 50 min
Yield: 2-3
Ingredients: 450 g cherry tomatoes; 200 g feta cheese (use Greek sheep's milk feta for creaminess); 4 cloves garlic (split in half); 120 ml olive oil (about a third to a half of a cup); 1 tsp chili flakes (adjust to taste); 250 g pasta (about 8 ounces, use your choice of pasta); 1 handful basil (roughly chopped, can be past its prime)

JJ. Kenji López-AltYouTube50 minutesserves 2-3

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Original video by J. Kenji López-Alt on YouTube13:11

About this recipe

This viral baked feta pasta is a creamy, flavorful dish that combines roasted cherry tomatoes, feta cheese, and garlic for a deliciously simple meal. The beauty of this recipe lies in its use of cherry tomatoes, which hold their flavor and juiciness even out of season, making it a reliable choice year-round.

Kenji López-Alt's take on this dish emphasizes the importance of using Greek sheep's milk feta for its creaminess, ensuring that the sauce remains rich and smooth. With just a few ingredients and straightforward steps, you can whip up a comforting pasta dish that's perfect for any occasion.

Ingredient notes

Use Greek sheep's milk feta for creaminess; American feta may turn gritty.
For pasta, you can use your choice of type, but about 8 ounces (250 grams) is recommended.

Tips from J. Kenji López-Alt’s video

Bake the cherry tomatoes and feta at 200°C (400°F) for about 40 minutes until the tomatoes are blistered and the feta is soft.
Reserve some pasta water before draining to adjust the sauce consistency later.
If using basil that's past its prime, it's still fine for this dish as it will wilt down into the sauce.

Good to know

How many servings does this recipe yield?: This recipe yields 2-3 servings.
What type of pasta can I use for this dish?: You can use your choice of pasta; the recipe suggests about 8 ounces (250 grams).
What should I do if my basil is not fresh?: Even past-prime basil is fine for this dish as it will wilt down into the sauce.

No life story here — the video and the recipe are the whole point. All credit to J. Kenji López-Alt: watch the original on YouTube.

The recipe

Serves 2-3Time 50 minutes

Ingredients

450 g cherry tomatoes
200 g feta cheese — use Greek sheep's milk feta for creaminess
4 cloves garlic — split in half
120 ml olive oil — about a third to a half of a cup
1 tsp chili flakes — adjust to taste
250 g pasta — about 8 ounces, use your choice of pasta
1 handful basil — roughly chopped, can be past its prime

Steps

1
Preheat the oven to 200°C (400°F).
2
In a baking dish, combine cherry tomatoes, feta cheese, garlic, olive oil, and chili flakes. Mix well.
3
Bake in the preheated oven for about 40 minutes, until the tomatoes are blistered and the feta is soft.
4
While the mixture is baking, bring a pot of salted water to a boil.
5
Add the pasta to the boiling water and cook according to package instructions until al dente.
6
Once the pasta is cooked, reserve some pasta water and drain the rest.
7
Remove the baking dish from the oven and stir the baked mixture to combine.
8
Add the cooked pasta to the baking dish and mix well, adding reserved pasta water as needed to achieve desired sauce consistency.
9
Finish with chopped basil and serve.