Baked Feta Honey Chili (Printable)

Creamy baked feta with roasted tomatoes, honey, and chili creates a sweet and spicy Mediterranean flavor blend.

# What You Need:

→ 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 - Freshly ground black pepper, to taste
09 - Kosher salt, to taste

→ Garnishes & Sweeteners

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

# How to Make It:

01 - Set the oven to 400°F to prepare for baking.
02 - Place cherry tomatoes in a baking dish, add chopped garlic, drizzle with 2 tablespoons olive oil, and season with kosher salt, black pepper, oregano, and half the red pepper flakes. Toss to combine.
03 - Place the feta block in the center of the tomatoes, drizzle with remaining 1 tablespoon olive oil, and sprinkle remaining red pepper flakes over the top.
04 - Bake for 25 to 30 minutes until tomatoes burst and feta turns golden and soft.
05 - While baking, cook pasta in boiling salted water according to package instructions. Reserve ½ cup pasta water before draining.
06 - Remove baking dish from oven. Drizzle baked feta and tomatoes with honey and scatter lemon zest on top.
07 - Stir the contents in the dish until creamy sauce forms, then add cooked pasta and toss to coat. Add reserved pasta water as needed for desired consistency.
08 - Plate immediately, garnished with torn fresh basil leaves and additional red pepper flakes if desired.

# Expert Advice:

01 -
  • It delivers restaurant-level flavor with barely any active cooking time.
  • The contrast between creamy feta, sweet honey, and fiery chili is completely addictive.
  • You only dirty two dishes, and one of them goes straight to the table.
02 -
  • Do not add the honey before baking or it will caramelize into a burnt mess.
  • Reserve pasta water before you drain, it's the secret to a sauce that clings instead of clumps.
  • Use a block of feta, not pre-crumbled, or the texture will be grainy and dry instead of luscious.
03 -
  • Use the ripest cherry tomatoes you can find, they'll burst easier and taste sweeter.
  • If you love garlic, roast a whole head alongside the feta and squeeze the soft cloves into the sauce.
  • Finish with a drizzle of your best olive oil right before serving, it makes everything taste more expensive.
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