Roasted Tomato Feta Bucatini

White plate topped with a creamy bucatini pasta, garnished with basil.

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Roasted Tomato Feta Bucatini

This Roasted Tomato Feta Bucatini is so easy because the sauce comes together all in one tray. It's a super simple pasta sauce recipe inspired by the baked feta pasta trend!

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 688kcal

Author: Emily Roz

Ingredients

200g feta block
300g baby tomatoes
300g beef tomatoes chopped
1 white onion roughly chopped
1 garlic bulb, cut off the top to reveal the cloves and then fold in tinned foil with some oil
3 tablespoon olive oil
Flaky salt
Ground black pepper
300g bucatini
Fresh basil
Lemon juiced

Instructions

Preheat your oven to 200C/390F. Place your feta block, baby tomatoes, chopped beef tomatoes, chopped white onion, and garlic bulb (drizzled in olive oil) wrapped in tinned foil into a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven for 40 minutes or until the ingredients are soft and slightly charred.
Once your ingredients are soft, remove from the oven and place in a large blender (squeeze out the garlic from the bulb) with around 100ml water (or stock of choice), flaky salt, and more black pepper. Blend until smooth.
Pour your sauce into a large frying pan and place on low heat. Taste and season accordingly. Meanwhile, get your pasta in salted boiling water and cook according to packet instructions, saving some pasta water in a cup!
Once your pasta is cooked, drain and transfer into your pan with the sauce and combine. Add in a bit of pasta water if the sauce is too thick. Then serve up, sprinkle with fresh basil and a drizzle of lemon juice, and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 6 people.

Top Tips:

Use fresh ingredients: with such minimal ingredients, I highly recommend using fresh cherry tomatoes and fresh beef tomatoes, fresh onion, and fresh garlic. And extra virgin olive oil makes all the difference here – it’s essentially what makes up the sauce!
Use the pasta water: whenever I cook pasta, I always cook it in salted boiling water, and then save 1 cup of pasta water to loosen the sauce. The pasta water is salty and starchy, so it's great to add gloss to your sauce.
Pick the right baking dish: you want your ingredients to be tightly packed into your baking dish so that the juices flow and ooze out into each other. But make sure not to stack ingredients, as this will make it more difficult for them to roast.

Storage:

Place any leftovers in an airtight container and into the fridge for up to 3 days. When reheating, place in the microwave and splash with a bit of water or milk. Heat until piping hot - mixing halfway through.

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