One-Pan Burst Grape Tomato & Feta Pasta

Add shrimp, chicken, or chickpeas to transform this elegant side dish into a complete, balanced meal.

Unlike large beefsteak tomatoes which contain a lot of water, grape tomatoes have a higher skin-to-flesh ratio. When roasted, the skins provide texture while the interior sugars caramelize quickly.

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-4

Ingredients

• 2 pints (approx. 4 cups) grape tomatoes
• 8 oz Feta cheese (one solid block is best)
• 10 oz dry pasta (Rigatoni, Penne, or Fusilli work best to catch the sauce)
• 4 cloves garlic, smashed
• ½ cup extra virgin olive oil
• 1 tsp dried oregano or red pepper flakes
• 1 bunch fresh basil, torn
• 1 tbsp lemon zest
• Salt & Black pepper

Directions

1. The Roasting Base: Preheat your oven to 400°F. In a large baking dish, place the block of Feta in the center. Surround the cheese with the whole grape tomatoes and the smashed garlic cloves.
2. Season: Pour the olive oil over everything. Sprinkle the oregano, red pepper flakes, and a generous pinch of black pepper over the tomatoes. (Be careful with salt, as Feta is already quite salty). Toss the tomatoes slightly to ensure they are well-coated in oil.
3. Bake: Place in the oven for 25–30 minutes. You are looking for the grape tomatoes to literally "burst" their skins and the Feta to look soft and slightly browned on the edges.
4. Cook the Pasta: While the tomatoes are roasting, cook your pasta in a large pot of salted water until al dente. Important: Reserve 1 cup of the starchy pasta water before draining.
5. The Transformation: Once the tomatoes are done, remove the dish from the oven. Use a fork to mash the softened Feta and the burst tomatoes together. The juice from the tomatoes will emulsify with the olive oil and cheese to create a creamy, orange-hued sauce.
6. Combine: Toss the cooked pasta directly into the baking dish (or combine in a large bowl). Add the fresh basil and lemon zest. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Add A Protien

Pairing a protein transforms this burst grape tomato and Feta pasta into a complete, balanced meal. Whether you prefer a quick sauté or a "set it and forget it" oven method, here are three popular ways to do it:

Quick Sautéed Shrimp

Shrimp is the fastest way to add protein. Its natural sweetness pairs perfectly with the acidity of the tomatoes and the brine of the feta.

While the tomatoes roast, sauté raw, peeled shrimp in a pan with olive oil, garlic, and Italian seasoning for 4–5 minutes until pink and opaque. Toss them into the pasta at the very end.

One-Pan Baked Chicken

To keep things simple with only one dish, you can bake the chicken directly with the tomatoes and feta.

Place diced chicken breast in the baking dish with the raw tomatoes and the feta block. Toss the chicken in the olive oil and seasonings. Bake for 30–35 minutes at 400°F until the chicken reaches an internal temperature of 165°F. Pro tip: you can use whole chicken breasts, just pound them to an even thickness first so they cook at the same rate as the tomatoes.

Plant-Based Chickpeas

For a hearty vegetarian option, chickpeas add a wonderful nutty texture and plenty of fiber.

Drain and rinse a can of chickpeas, then add them to the baking dish with the tomatoes and feta before roasting. They will get slightly crispy and soak up the garlicky oil.