Baked Feta Pasta with Olives and Capers

Hopping on the Baked Feta Pasta trend with my version of the dish: A little tangy with white wine and a little brine-y with capers and olives!

Have you seen the Baked Feta Pasta showing up all over social media? I first saw it on Instagram and then finally caved and joined TikTok just to get in on the trend, ha!

It’s my understanding that it first emerged in Finland through a Finnish food Instagram account (and another), as Food52 writes in their article about the trend pasta. It seems to enjoy a revival right now, thanks to this and this account, though mainly on TikTok… And it is right up my alley with the Feta, pasta and ease of preparation!

I put my own spin on it with a few extras, and it’s just so good. definitely give it a try if you haven’t yet.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Cherry tomatoes: I like using Roma cherry tomatoes because they are so sweet and flavorful. The great thing about this dish is though: Even if you buy cheap cherry tomatoes in the middle of winter and they don’t have much flavor, the roasting in the oven will infuse them with a ton of sweetness and deliciousness.
• Onion: I used a very small white onion. Maybe ⅓ cup sliced. You can also use a shallot, if you prefer.
• Olives: I used a mix of pitted Greek olives. Kalamata are really nice in this recipe!
• White wine: I recommend using a crisp, dry white wine such as Pinot Grigio or Sauvignon Blanc in this recipe.
• Pasta: You can really use any pasta in this recipe. My favorite is Spaghetti or Linguine.
• Feta cheese: I prefer using a pure sheep’s milk Feta cheese in this recipe, because it’s basically the sauce! Cow’s milk Feta works just as well, though. So does a soft goat’s cheese, if you don’t have any Feta on hand!
• No chili? The original recipe has chili, but I have young children so I omit it. Feel free to add sliced chili or chili flakes for some heat, if you want!

How to make Baked Feta Pasta

1. Start by combining all of the things for the sauce (except for the cheese and wine) in a medium-large casserole dish. Make sure everything is coated with olive oil and salt!

2. Nestle the Feta cheese in the middle and drizzle with some more olive oil.

Pour the white wine into the dish around the cheese, then bake for around 30 minutes, until the tomatoes are jammy an the cheese is very soft.

3. Now you’ll want to stir the Feta and tomatoes until everything forms a creamy sauce. It will seem like a lot of sauce with a lot of liquid, but trust me: The pasta will soak it right up!

4. All that’s left to do is add your cooked pasta and sliced basil! Toss well until all of the pasta is coated in the sauce. Then serve immediately!

Recipe tips

• There’s no need to cut the cherry tomatoes in half, even if they’re on the larger side. They will fully break down in the oven.
• The dish will brown around the sides as the tomatoes and Feta bake. Don’t be tempted to pull the dish from the oven too soon – the tomatoes really need at least 25 minutes in the oven. If things get too dark, lower the temperature a little.
• If you have leftovers, store them in the fridge for up to 3 days. The sauce will dry up a little. I suggest reheating gently in a pot on the stove with a little broth or wine added. OR add the liquid to the leftovers in the casserole dish and bake in the oven at 375°F for about 20 minutes.

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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe