Easy, No Bake Feta Pasta

If you're looking for a simple, delicious, and crowd-pleasing dish, look no further than feta pasta. This creamy, tangy, and flavorful recipe became an internet sensation for a reason—it's incredibly easy to make with just a handful of ingredients and minimal prep. In this Instructable, I’ll walk you through how to make your own version of the famous feta pasta, step by step.

Whether you're a seasoned home cook or a total beginner, this dish is nearly foolproof. With roasted cherry tomatoes, a block of feta cheese, some olive oil, and your favorite pasta, you’ll create a cheesy, savory sauce that coats every bite perfectly. Let’s get started!

Materials:

1. Large Cooking Pot with Lid
2. Large Fry Pan with Lid
3. Cutting Board
4. Large Kitchen Knife
5. Colander
6. Cooking Spoon
7. Cup/Mug
8. Measuring Spoons

Ingredients:

1. 16 oz Feta Cheese Block
2. 40 oz Grape Tomatoes
3. 2 Heads Garlic
4. 3/4 Teaspoon Salt (plus more to taste)
5. 3/4 Teaspoon Pepper (plus more to taste)
6. 2 Teaspoons Oregano (plus more to taste)
7. 3 Tablespoons Olive Oil
8. 16 oz Mini Penne Pasta (or any other shape you want)

Fill the large pot with water and bring to a boil on stove. Add the pasta and cook for the time instructed on the box. Before straining, save a cup/mug full of the pasta water. Drain the pasta using a colander and mix with a tablespoon of olive oil to prevent sticking. Put to the side for later.

Peel both heads of garlic and use the side of a knife to smush the garlic on a cutting board. If you are having a hard time smushing it, you can cut the garlic in half to make it easier.

Add the smushed garlic, 1 tablespoon olive oil, 1 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the frying pan and turn the heat up to medium-low with the lid on. Let the garlic cook, with occasional stirring. If you begin to see the garlic turning brown, turn the heat down.

While your garlic is cooking, wash your tomatoes in a colander. Once you are able to easily pierce the garlic with a spoon or fork, add your tomatoes into the frying pan.

Open your feta (you may need to drain it) and gently place on top of the tomatoes in the pan. Drizzle 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon oregano on top of the tomatoes and feta.

Place the lid back on and turn the heat up to medium-high until you begin to see the tomato skins splitting (you can remove the lid to check this). Once the tomatoes begin splitting, turn the heat up to high and keep cooking with the lid on.

Once you observe that all the tomato skins have split, take the back of your cooking spoon and smush the tomatoes against the pan. Ensure if not all, most of the tomatoes are smushed and all the insides of the tomatoes have been excreted.

Smush the feta to incorporate it into the tomato sauce. Keep in mind you don't want large chunks of feta, it should be incorporated into the tomatoes and look creamier. Once all combined turn heat down to low.

Pour in the pasta water we saved earlier into the pan. Gently stir until it is thoroughly incorporated to the sauce. Take a clean spoon and scoop up some of the sauce to taste test. Add more salt, pepper, or oregano to taste.

Gently pour in the pasta you cooked earlier to the pan. Stir until all pieces of pasta are coated in sauce.

Serve pasta and enjoy!