Baked Tomato and Feta Farfalle with Basil (Φιογκάκι): A Greek Twist on Comfort Food

When the summer sun is high and the tomatoes are so sweet you can eat them like fruit, that is when I cannot help myself. Every week, I make something with tomatoes!

This baked tomato, basil & feta dish with farfalle (my absolute favorite pasta for summer) captures the heart of Crete’s summer.

When I prepare this dish, the baked feta transforms into an irresistibly soft cheese that melds perfectly with the tomatoes and adds a subtle hint of garlic. This creates an aromatic sauce that clings to every piece of pasta. It’s simple for an everyday meal and tastes like summer on the Aegean!

How I Make It

First, we heat the oven — a hot oven makes the tomatoes sing, trust me. I wash them gently, dice them, and into the baking dish they go, with a good drizzle of olive oil. Not too much, not too little — just enough so they glisten. A little garlic, maybe some onion if you like, because it turns sweet and soft, like candy in a savory dish.

I add a spoonful of tomato paste too. You know why? Because it gives the sauce the taste of an all-day stew, even though we are only cooking for half an hour.

I like to mix the paste with some olive oil in a dish before drizzling it over the vegetables. A pinch of salt, some pepper, a little oregano. And if you like a little fire, some red pepper flakes.

Now — the star — the block of feta. Please, not the dry supermarket one. If you can, go for real Greek feta from sheep’s milk. It melts differently, with that tang that makes you close your eyes and sigh.

I put it right in the middle of the dish, break it a little, give it a little drizzle of oil, and into the oven it goes (with foil on top for the first 15 minutes). Thirty minutes or so — enough time to tidy the kitchen and start making the pasta.

While the oven is working, I cook my farfalle. I choose farfalle because they are a forgiving kind of pasta. They hardly ever overcook and hold plenty of sauce in their fold. Always in salted water, and always keeping a little of that starchy water when I drain it because that’s the secret to a sauce that clings to pasta.

You’ll know the dish is ready when the whole kitchen smells like tomatoes, feta, and garlic. At this point, take the tray out of the oven and gently mix the feta with the tomatoes.

At the very last moment, tear in fresh basil: Not chop, never chop — tearing keeps the oils inside and makes the aroma more intense.

Then I toss in the pasta, add a splash of that pasta water, and watch it all come together. One more swirl of olive oil, and we are ready: bring it straight to the table in the baking dish or use a fancy pasta dish if you have guests!

Tips to Make It Even More Savory

• Infuse olive oil with garlic
  Before adding the olive oil to the pasta, gently heat it with a couple of garlic cloves until fragrant. This simple step adds a subtle garlic flavor to the dish that complements the tomatoes so well.

• Add a touch of lemon zest
  Brighten up the dish by grating some fresh lemon zest over the top just before serving.

• Garnish with fresh herbs
  A sprinkle of freshly chopped basil, oregano, or parsley will enhance the dish’s visual appeal and add a layer of freshness.

• Add some heat
  If you like a bit of spice, drizzle a bit of chili oil over the top.

• Make it ahead for more flavor: This dish tastes even better the next day! The feta and roasted peppers have time to meld together, so consider making it ahead for a richer flavor.

These simple touches will take the dish to a whole new level of deliciousness, making it more savory and truly inviting!

Pin for Later!
Melted Feta & Roasted Tomato Farfalle