This dish is cozy. It’s simple. It’s everything you want on a lazy evening. Think bubbling feta cheese, blistered cherry tomatoes and pasta that’s soaked up all the roasted goodness. Jamie Oliver’s take on this viral combo adds a few clever twists-because, well, he’s Jamie. Expect a bit more flavor layering, some fresh herbs and that rustic, no-fuss charm he’s known for.
At its core, it’s a bake-it-all-together kind of meal. You let the oven do most of the work, then toss it with pasta. That’s it. But somehow, it feels special. like you’ve pulled off something way fancier than the effort suggests.
Jamie Oliver Roast Feta And Tomato Pasta Recipe
Ingredients Needed
Here’s what you’ll want to grab. Nothing exotic, just real, simple stuff.
- Cherry tomatoes (about 500g). They roast into sweet, juicy pockets.
- Block of feta cheese (200g). Go for the solid stuff, not crumbled.
- Garlic cloves – Jamie adds a few, unpeeled, to roast and squeeze out later.
- Olive oil – Generous glug. Don’t be shy.
- Chili flakes – Optional but a pinch adds nice warmth.
- Fresh basil – Adds brightness at the end.
- Dried pasta – Penne, fusilli or whatever you’ve got.
- Salt & pepper – Always.
Optional extras (Jamie-style):
- A splash of red wine vinegar
- A handful of spinach or rocket stirred in at the end
- Lemon zest for zing
Equipment Needed
You don’t need fancy gear. This is everyday cooking.
- Baking dish or roasting tray – Something oven-safe, deep enough for all those tomatoes and the feta block in the middle.
- Large pot – For boiling pasta.
- Colander – To drain pasta.
- Tongs or a wooden spoon. For mixing it all together.
- Zester (optional) – If you go for lemon zest at the end.
No blender, no food processor. Just a roasting tin and a bit of faith in your oven.
How To Make Jamie Oliver’s Roast Feta And Tomato Pasta
Alright, let’s get cooking.
1. Preheat Your Oven
Set it to 200°C (about 400°F). You want it hot enough to get the tomatoes bursting and the feta golden on top.
2. Prep Your Tray
Toss your cherry tomatoes into the baking dish. Drizzle with olive oil, season with salt and pepper and maybe throw in a few chili flakes. Nestle your block of feta right in the center. Scatter unpeeled garlic cloves around. Drizzle everything with a bit more oil.
3. Roast
Slide the tray into the oven for around 30-35 minutes. You’ll know it’s ready when the tomatoes have blistered and the feta is soft and golden at the edges. Your kitchen will smell unreal at this point.
4. Boil The Pasta
While that’s roasting, cook your pasta in salted water until al dente. Save a little pasta water before draining. just in case you want to loosen up the sauce later.
5. Smash And Stir
Pull the baking dish out. Squeeze the roasted garlic out of its skins and mash it into the feta. Then stir everything together. The tomatoes break down, the feta melts and it turns into this creamy, tangy sauce.
6. Mix It Up
Add your drained pasta to the dish. Toss to coat. Add a splash of pasta water if it feels too thick. Tear in some fresh basil. If you’re using spinach or rocket, toss that in too. it’ll wilt from the heat. Optional: a grating of lemon zest lifts everything.
What I Learnt
Here’s the thing: I expected it to be good. But I didn’t expect it to be this good.
- Feta transforms in the oven. It goes from crumbly to creamy, with this salty richness that wraps around the pasta.
- Garlic magic. Roasting it in the skin softens its punch. It becomes sweet, almost caramel-like.
- Roasting > sautéing. Cooking everything in the oven means deeper flavor and way less hands-on time.
- Leftovers reheat like a dream. Seriously, this pasta is just as good the next day. maybe even better.
It taught me that flavor doesn’t need complexity. It needs good ingredients and heat. That’s it.
Recipe Tweaks For Jamie Oliver’s Roast Feta And Tomato Pasta
Jamie’s version is a classic-juicy cherry tomatoes, creamy feta, fresh basil and pasta all tossed together with a drizzle of olive oil. It’s beautiful in its simplicity. It’s fun to put your own spin on it. Here’s how to tweak the recipe without losing its soul.
1. Add Protein (Without Overcomplicating It)
Want to bulk it up a little? Try tossing in some shredded rotisserie chicken, crispy pancetta or grilled prawns just before serving. For a vegetarian protein boost, stir in a can of drained chickpeas or white beans before roasting. They soak up all that garlicky tomato juice and get slightly crispy on the edges-magic.
2. Use a Different Cheese
Feta’s great but if you’re out or just want to change the vibe, try goat cheese for a tangier twist. Ricotta gives it a milder, creamier feel. Or go full comfort food and sub in a ball of burrata after roasting-slice it open and let it ooze all over the pasta. Game changer.
3. Play With Herbs
Basil is the go-to but fresh oregano adds a punchier edge. Thyme or rosemary can add a more earthy feel. especially nice if you’re adding mushrooms or olives.
4. Toss in Some Veggies
Got a sad zucchini in the fridge? Or half a red pepper? Chop them up and roast them with the tomatoes. Mushrooms work well too. Even frozen peas tossed in with the pasta at the end add a pop of color and sweetness.
5. Make It Spicy
A few chili flakes or a drizzle of chili oil will wake everything up. If you’re into smoky heat, a bit of chipotle paste stirred into the feta before roasting gives the whole thing a bold new flavor.
Storage Tips For Leftovers
So you made too much. Good. Leftovers of this pasta are kind of the best part.
Fridge Life
Let everything cool completely before storing. Use an airtight container. don’t just cover the bowl with cling film unless you like dry pasta. It’ll keep well in the fridge for about 3 to 4 days.
Reheating Without Sadness
The trick to bringing it back to life? A splash of water or a drizzle of olive oil before you microwave it. Stir halfway through heating so it warms evenly. Or, better yet, reheat in a pan over low heat. Add a bit of extra feta or tomatoes if you’ve got some lying around to freshen it up.
Freezer Friendly? Kinda
Technically, yes-you can freeze it. But the texture of roasted tomatoes and feta gets a bit weird after thawing. If you do freeze it, store in individual portions and reheat slowly on the stove with a bit of liquid to help revive it.
What To Eat With Jamie Oliver’s Roast Feta And Tomato Pasta?
This pasta holds its own but it also loves a good supporting cast.
1. A Crunchy Side Salad
Balance the richness of the feta with something crisp and sharp. Think arugula with lemon vinaigrette or a fennel and orange salad for brightness. Even a simple cucumber salad with red onion and vinegar works wonders.
2. Crusty Bread (Obviously)
You’re going to want to mop up that tomato-feta sauce. A slice of sourdough or garlic bread on the side is practically non-negotiable. Bonus points if you toast it and rub it with garlic.
3. Something Roasted
If you’re serving this as part of a bigger spread, roasted veggies like carrots, broccoli or Brussels sprouts play really well with the pasta’s creamy-tangy vibe.
4. A Glass of Wine
If you’re feeling fancy, pair it with a light white wine like Sauvignon Blanc or Pinot Grigio. Or go red with a chilled Beaujolais or light Pinot Noir. Nothing too heavy-you want the acidity to cut through the cheese.
5. Something Pickled or Briny
Olives. Pickled red onions. Capers. These all add a salty, sharp contrast that keeps your palate happy and wanting more.
FAQs
How Long Do I Roast The Feta And Tomatoes For?
You should roast the feta and tomatoes for about 30 minutes at 200°C (400°F) until the feta is golden and the tomatoes are blistered.
Can I Use A Different Type Of Cheese Instead Of Feta?
Yes, you can try using goat’s cheese or ricotta if you prefer. It’ll change the flavor a bit, but still delicious!
What Pasta Works Best For This Recipe?
Jamie suggests using a short pasta like penne, rigatoni, or fusilli, as they hold the sauce really well.
