Baked Feta Honey Chili (Print View)

Warm feta surrounded by roasted tomatoes, honey, and chili flakes for a creamy sweet and spicy blend.

# Components:

→ Cheese & Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1 lb cherry tomatoes
03 - 3 cloves garlic, finely chopped

→ Pasta

04 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Oils & Acids

05 - 3 tbsp extra-virgin olive oil

→ Spices & Seasonings

06 - 1 tsp dried oregano
07 - 1 tsp red pepper flakes (plus extra for garnish)
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste

→ Garnishes & Sweeteners

10 - 2 tbsp honey
11 - Zest of 1 lemon
12 - 1 handful fresh basil leaves, torn

# Directions:

01 - Preheat the oven to 400°F.
02 - Place cherry tomatoes in a baking dish. Add finely chopped garlic, drizzle with olive oil, and season with salt, black pepper, oregano, and half of the red pepper flakes. Toss to coat evenly.
03 - Position the block of feta cheese in the center of the tomatoes. Drizzle with additional olive oil and sprinkle with the remaining red pepper flakes.
04 - Bake for 25 to 30 minutes until the tomatoes burst and the feta turns golden and slightly melted.
05 - Meanwhile, cook the pasta in salted boiling water according to package directions. Reserve half a cup of pasta water before draining.
06 - Remove the baking dish from the oven. Drizzle honey over the feta and tomatoes and sprinkle with lemon zest.
07 - Stir the baked ingredients to form a creamy sauce. Add the cooked pasta and toss to coat well, gradually adding reserved pasta water as needed to achieve a silky consistency.
08 - Serve immediately, garnished with torn fresh basil leaves and extra red pepper flakes if desired.

# Expert Advice:

01 -
  • It looks fancier than it actually is, making weeknight cooking feel like you've got culinary secrets.
  • Sweet, spicy, creamy, and tangy all happen in one baking dish—the flavor balance is genuinely addictive.
  • Minimal prep means you're eating in under 45 minutes without the stress.
02 -
  • Don't skip reserving the pasta water—it's the difference between a dry dish and one that feels restaurant-quality creamy.
  • Buy a real block of feta, not crumbles; the block softens into something luscious while crumbles just scatter.
  • Taste as you toss the pasta into the sauce and add pasta water gradually so you don't end up with a soup.
03 -
  • Don't stir the tomatoes and feta until they've roasted—letting them sit undisturbed helps the tomatoes burst and concentrate their sweetness.
  • Fresh lemon zest makes all the difference; the oils in the skin are where the brightness lives, so skip the bottled stuff.
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