Can I use regular tomatoes instead of cherry tomatoes for Viral Tomato Feta Pasta?

Absolutely! If cherry tomatoes aren’t available or in season, use four to five medium Roma tomatoes. Slice them into thick rounds or large chunks, then roast them with the feta block. They’ll soften and release their juices just like cherry tomatoes, giving you a similarly rich, tangy sauce for your Viral Tomato Feta Pasta

How can I make Viral Tomato Feta Pasta dairy-free?

Swap the traditional feta cheese for a dairy-free, vegan feta-style cheese. Many plant-based brands offer a brined vegan feta made from coconut oil or tofu. Roast it alongside the tomatoes as usual, and consider adding a few tablespoons of coconut cream or cashew cream after roasting to achieve that ultra-creamy texture in your Vegan Viral Tomato Feta Pasta.

Is there a gluten-free version of Viral Tomato Feta Pasta?

Yes—simply replace the regular pasta with your favorite gluten-free alternative, such as brown rice pasta, chickpea pasta, or quinoa pasta. Cook according to the package instructions until al dente, then toss with the roasted tomato-feta mixture. You’ll still get all the creamy, tangy goodness without any gluten.

What proteins pair well with Viral Tomato Feta Pasta?

Grilled chicken or sautéed shrimp are wonderful additions if you want extra protein. Season chicken strips or shrimp with olive oil, garlic, salt, and pepper, and cook until just done. Serve them atop the pasta or toss gently into the sauce before combining with noodles. The tangy feta sauce clings beautifully to both chicken and shrimp, making each bite even more satisfying.

How do I prevent my Viral Tomato Feta Pasta sauce from being too runny or too thick?

The key is reserving some pasta cooking water. If your sauce is too thick after combining roasted tomatoes and feta, gradually stir in a tablespoon of reserved pasta water at a time until you reach a creamy, spreadable consistency. If the sauce seems too loose, drain a bit more of the pasta water before adding the pasta to the bowl. This simple trick keeps your Viral Tomato Feta Pasta perfectly balanced every time.

Viral Tomato Feta Pasta: Irresistible Recipe You Need Tonight

Name: Viral Tomato Feta Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb (450g) cherry tomatoes; 7 oz (200g) block of feta cheese; 4 cloves garlic, minced; 1/4 cup (60ml) olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 oz (225g) pasta (such as penne, rotini, or fusilli); Fresh basil, for garnish

Description

Viral Tomato Feta Pasta is a simple yet sensational one-bowl dish combining blistered cherry tomatoes and creamy, melted feta into a velvety sauce that clings to every noodle. Ready in under 35 minutes, it’s perfect for weeknight dinners or casual gatherings. Bright, tangy, and comforting, this recipe transforms pantry staples into a gourmet-feeling meal your family and friends will rave about.

Ingredients

Scale

2 pints cherry tomatoes, halved (or leave small ones whole)
8 ounces block feta cheese (uncrumbled)
3 tablespoons extra-virgin olive oil, divided
3–4 garlic cloves, roughly chopped or smashed
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
½ teaspoon sea salt (plus more to taste)
½ teaspoon freshly ground black pepper
12 ounces pasta (fusilli, penne, or rigatoni)
¼ cup fresh basil, chopped (plus extra leaves for garnish)
Zest of 1 lemon (optional, for a bright finish)

Instructions

Preheat & Prep: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Rinse and pat dry the cherry tomatoes. Leave the feta block whole and unwrap it. Chop or smash garlic.
Arrange on Baking Sheet: Place the cherry tomatoes in a single layer on the parchment. Nestle the feta block in the center. Scatter garlic around. Drizzle 2 tablespoons of olive oil over everything. Sprinkle with red pepper flakes, oregano, salt, and black pepper.
Roast: Roast for 20–25 minutes, until tomatoes are blistered and bursting and the edges of the feta are golden and slightly crisp. Remove from oven and let sit for 1–2 minutes.
Mash & Sauce: Using a wooden spoon or silicone spatula, lightly mash the feta block into the tomatoes on the baking sheet until a creamy, golden sauce forms. Transfer mixture to a large mixing bowl.
Cook Pasta: Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes (follow package instructions). Reserve ½ cup of pasta cooking water, then drain pasta.
Combine Pasta & Sauce: Add the hot pasta to the bowl with the tomato‐feta mixture. Pour in 2–3 tablespoons of reserved pasta water and toss vigorously until each noodle is coated in creamy sauce. Add more pasta water if needed for a looser consistency.

Finish & Serve: Stir in chopped basil and lemon zest. Transfer to serving plates, drizzle remaining tablespoon of olive oil on top, and garnish with extra basil leaves. Serve immediately.

Notes

Feta Quality: Use a block of feta stored in brine for best creaminess—avoid pre-crumbled varieties.

Tomato Substitution: If cherry tomatoes aren’t available, use a 14-ounce can of quality diced tomatoes (drained, then roasted).

Heat Level: Increase red pepper flakes or add a pinch of smoked cayenne for extra spice.Pasta Variations: Fusilli, penne, rigatoni, or farfalle all work—choose shapes that hold sauce well.

Make-Ahead Tip: Roast tomatoes and feta up to 2 hours in advance. Let cool, then refrigerate covered. Reheat briefly in a 350°F oven before combining with freshly cooked pasta.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner, Pasta, Weeknight Meal
Method: Roasting, Boiling, Tossing
Cuisine: Mediterranean-Inspired, Greek-Italian Fusion

Nutrition

Serving Size: 1 serving
Calories: 420 calories
Sodium: 600mg sodium
Fat: 18g fat
Carbohydrates: 48g carbohydrates
Fiber: 4g fiber
Protein: 12g protein

Keywords: Feta cheese, cherry tomatoes, cavatappi pasta, olive oil, fresh