This culinary creation reimagines a widely celebrated online sensation, transforming a simple concept into a vibrant, flavorful meal. The core of this dish involves oven-roasting juicy cherry tomatoes alongside a block of creamy feta cheese, allowing them to meld into a rich, savory sauce. What sets this iteration apart is the thoughtful addition of Calabrian chile paste, introducing a delightful heat that perfectly complements the inherent sweetness and tanginess of the tomatoes and the salty richness of the cheese. This enhanced version retains the original’s ease of preparation, making it an ideal choice for a quick yet satisfying weeknight dinner. Furthermore, it offers excellent versatility for customization, allowing for additions like leafy greens or fresh herbs, making it a fantastic way to utilize overripe tomatoes or those purchased out of season.

The genesis of this dish lies in a widely circulated internet trend that captivated home cooks with its simplicity and delicious outcome. The original recipe featured cherry or grape tomatoes and a generous block of feta baked together until the tomatoes burst and the feta softened, creating a luscious sauce when combined with cooked pasta. This fundamental approach yields a dish that is inherently sweet, tangy, and savory, making it broadly appealing.

However, a significant enhancement in this particular recipe is the integration of Calabrian chile paste. This fiery addition introduces a new dimension of flavor, providing a welcome warmth and a subtle, cutting edge that balances the richness of the cheese and tomatoes. The versatility extends beyond just the heat; home chefs can easily incorporate fresh spinach or kale into the hot pan after roasting, allowing the greens to wilt into the flavorful sauce. Garnish with fresh basil or oregano for an aromatic finish that elevates the entire experience.

The preparation process is straightforward and efficient, requiring only about 45 minutes from start to finish, yielding four satisfying servings. Begin by preheating the oven to 400°F (200°C). Arrange 1½ pounds of cherry or grape tomatoes and 8 smashed garlic cloves in a 13x9-inch baking dish. Drizzle with ⅓ cup of extra-virgin olive oil and season with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Place 8 ounces of feta cheese in the center, nestled among the tomatoes. Bake for 35–40 minutes, or until the tomatoes are tender and have burst, and the feta is delightfully soft.

While the tomato and feta mixture bakes, cook 12 ounces of your preferred medium pasta—such as campanelle, rigatoni, penne, rotini, farfalle, or cavatappi—in a pot of boiling salted water until al dente. Remember to reserve about ½ cup of the pasta cooking liquid before draining.

Once the baking dish is removed from the oven, incorporate fresh basil leaves and 4 teaspoons of Calabrian chile paste (or 2 finely chopped, drained Calabrian chiles). Stir these additions into the hot tomato and feta mixture until well combined. Finally, add the cooked pasta and ¼ cup of the reserved pasta cooking liquid to the baking dish, tossing thoroughly to coat. Add more pasta water if necessary to achieve the desired sauce consistency. Serve immediately in shallow bowls, garnished with additional fresh basil leaves for an extra touch of freshness and aroma.

This updated baked feta pasta offers a harmonious blend of flavors and textures, with the spicy notes providing an exciting counterpoint to the creamy, sweet, and savory elements. It’s a testament to how simple ingredients, combined with a few thoughtful additions, can create a truly memorable meal, perfect for any night of the week.