Description
Palmini Baked Feta Pasta transforms hearts of palm pasta into creamy, dreamy comfort food with minimal effort. A block of feta cheese bakes with cherry tomatoes and olive oil until everything melts into a luscious sauce. This low-carb twist on the viral TikTok recipe is simple, satisfying, and perfect for busy weeknights when you want something special.
Ingredients
Main Ingredients:
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1 Palmini Angel Hair pouch (or 8-16 oz regular pasta if you prefer traditional)
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1 block feta cheese, about 8 oz—don’t use crumbled, the block melts like a dream
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2 pints cherry tomatoes (about 4 cups)—these little beauties burst into sweet, juicy goodness
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1/3 to 1/2 cup extra-virgin olive oil—don’t skimp, it’s the soul of the sauce
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3 cloves garlic, minced or thinly sliced
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Salt and pepper to taste
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Fresh basil, chopped—this is the finishing touch that makes everything sing
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Red pepper flakes, optional but adds a lovely warmth
Optional Add-Ins:
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Fresh rosemary sprigs for extra aromatics
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Splash of white wine for depth
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Chickpeas for protein boost
Instructions
Preheat your oven to 400°F. This moderate temperature gives the tomatoes time to burst and the feta time to soften without burning.
Toss those cherry tomatoes with olive oil, salt, and freshly ground black pepper right in your 9×13 inch baking dish. Nestle the block of feta right in the center like it’s taking a little tomato bath. Drizzle more olive oil on top of the feta and sprinkle with red pepper flakes if you’re feeling spicy.
Pro Tip: Don’t be shy with the olive oil—it mingles with the feta and tomato juices to create that luscious sauce. This isn’t the time to measure with your heart in a stingy mood.
Slide that dish into the oven and bake for 30 minutes. You’ll know it’s ready when the tomatoes start to burst and wrinkle, and the feta begins to soften and look all melty around the edges.
If you want extra caramelization and gorgeous golden color, crank the oven up to 450°F and bake for another 5-10 minutes. The feta gets these beautiful browned spots and the tomatoes get even jammier. It’s optional, but it’s also chef’s kiss.
While the magic happens in the oven, cook your Palmini pasta according to the package directions until tender. Before you drain it, scoop out 1-2 cups of that starchy pasta water—it’s liquid gold for making your sauce silky.
Pro Tip: Palmini cooks faster than regular pasta, so keep an eye on it. You want it tender but not mushy.
Pull that baking dish from the oven and immediately stir in your minced garlic. Now comes the fun part—use your spoon to mash and press the tomatoes and feta together until they become this creamy, dreamy sauce. It should look almost like a chunky tomato-feta cream.
Add your drained pasta right into the baking dish and toss everything together like you’re giving it a gentle hug. Add splashes of that reserved pasta water until the sauce reaches the perfect creamy consistency. Stir in your fresh chopped basil, taste, and adjust the seasoning with more salt and pepper if needed.
Notes
Use the best olive oil you can afford since it’s front and center in this dish. The flavor really shines through, so save that fancy bottle from your last trip for this moment.
If your tomatoes aren’t bursting enough after the first bake, give them a gentle press with the back of your spoon to help them along. Some tomatoes are stubborn little things.
Fresh basil is non-negotiable here—dried basil just won’t give you that bright, fresh finish. If you grow basil on your windowsill like I do, this is its moment to shine.
The sauce will look a bit oily at first, and that’s completely normal. As you toss the pasta and add pasta water, everything emulsifies into creamy perfection.
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean-inspired