Baked Feta Honey Chili (Printable version)

Creamy baked feta paired with roasted tomatoes, pasta, honey, and hints of chili for balanced flavors.

# 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 oven temperature to 400°F.
02 - Place cherry tomatoes in a baking dish, add chopped garlic, drizzle with olive oil, then season with salt, pepper, oregano, and half the red pepper flakes. Toss evenly.
03 - Center the block of feta among the tomatoes, drizzle with additional olive oil, and sprinkle with remaining red pepper flakes.
04 - Bake for 25 to 30 minutes until tomatoes burst and feta is golden with a slightly melted texture.
05 - While baking, cook pasta according to package directions in generously salted water; reserve ½ cup pasta water, then drain.
06 - Remove baking dish from oven; drizzle honey over feta and tomatoes and scatter lemon zest on top.
07 - Combine feta, tomatoes, and honey in the dish until creamy sauce forms. Add cooked pasta and toss, incorporating reserved pasta water as needed for a smooth consistency.
08 - Plate immediately, garnished with fresh basil leaves and additional red pepper flakes to preference.

# Expert Advice:

01 -
  • It tastes fancy but requires basically zero skill, which means impressing people becomes your new superpower.
  • The sweet-spicy-creamy combination hits every craving at once and somehow feels both indulgent and fresh.
02 -
  • Reserve your pasta water before draining because that starchy liquid is what transforms roasted tomatoes into an actual sauce instead of a chunky mess.
  • Don't skip the lemon zest because it sounds optional; it's the difference between good and actually memorable.
03 -
  • Don't skip preheating your oven to 200°C because you want those tomatoes to burst and caramelize, not just warm through.
  • Taste the sauce before adding all your pasta water because you might need less than you think to reach that perfect silky consistency.
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