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Baked feta pasta with burst cherry tomatoes, olives, and wilted spinach coating fusilli in a white ceramic dish

Baked Feta Pasta with Kalamata Olives and Spinach

A block of feta bakes with tomatoes and olives until soft, then gets mashed into a sauce and tossed with pasta and wilted spinach.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 619
Ingredients Method Notes

Ingredients
  

For the baked feta
  • 200 g feta block not pre-crumbled
  • 500 g cherry tomatoes halved if large
  • 100 g kalamata olives pitted
  • 4 cloves garlic thinly sliced
  • 60 ml olive oil / 4 tbsp
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the pasta
  • 320 g short pasta (penne or fusilli)
  • 100 g baby spinach
  • fresh basil a few leaves; torn, for garnish, optional

Method
 

Bake the feta and tomatoes
  1. Heat the oven to 200 C / 400 F.
  2. In a 23 x 33 cm / 9 x 13-inch baking dish, toss the cherry tomatoes, olives, garlic, olive oil, oregano, red pepper flakes, salt and pepper.
  3. Push the tomatoes to the sides and set the feta block in the center. Spoon a little of the oil mix over the top of the feta.
  4. Bake for 30 to 35 minutes, until the tomatoes have burst and the feta is soft and lightly golden on top.
Cook the pasta
  1. Meanwhile, bring a 6-quart / 5.7 L pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 10 to 12 minutes.
  2. Reserve 1 cup / 240 ml of the pasta water, then drain the pasta.
Bring it together
  1. Remove the baking dish from the oven. Add the spinach and stir it into the hot tomatoes and oil until it wilts, about 1 minute.
  2. Mash the feta with a fork right in the dish, mixing it with the tomatoes and olives into a chunky sauce.
  3. Add the drained pasta to the dish and toss well, adding splashes of the reserved pasta water until the sauce coats the noodles.
  4. Taste and adjust the salt. Feta and olives are already salty, so go easy at first.
  5. Scatter torn basil over the top and serve warm.

Notes

  • Use a block of feta, not pre-crumbled, for a smoother sauce.
  • Reserve pasta water before draining, you'll need it to loosen the sauce.
  • Taste before salting, feta and olives are already salty.
  • Add spinach off the heat so it wilts without turning mushy.