Baked Feta Honey Chili (Printable Version)

Creamy feta with roasted tomatoes, honey, and chili creates a perfectly balanced Mediterranean dish.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - Set the oven to 400°F to warm up while preparing ingredients.
02 - Place cherry tomatoes in a baking dish; add chopped garlic, drizzle with olive oil, season with salt, pepper, oregano, and half the red pepper flakes, then toss to combine.
03 - Nestle the whole feta block in the center of the tomatoes; drizzle with additional olive oil and sprinkle remaining red pepper flakes atop the cheese.
04 - Bake for 25 to 30 minutes until tomatoes burst and feta turns golden and slightly softened.
05 - While baking, cook pasta in salted boiling water according to package directions; reserve 1/2 cup pasta water before draining.
06 - Remove the baking dish from the oven; drizzle honey over the feta and tomatoes and sprinkle lemon zest evenly on top.
07 - Mix the feta and roasted tomatoes gently in the dish to form a creamy sauce.
08 - Add the drained pasta to the sauce and toss to coat thoroughly, adding reserved pasta water as needed for a smooth consistency.
09 - Serve immediately, garnished with fresh torn basil leaves and extra red pepper flakes as desired.

# Expert Advice:

01 -
  • It looks impressive but requires almost zero actual cooking skill, just patience while the oven works its magic.
  • The honey and chili flakes create this addictive sweet heat that keeps you going back for one more forkful.
  • You can prep everything in under ten minutes and walk away until the timer goes off.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip reserving pasta water, it's the secret to getting the sauce to cling perfectly instead of sliding off.
  • If your feta isn't browning, turn on the broiler for the last two minutes but watch it closely so it doesn't burn.
  • Let the baking dish cool for a minute before stirring or the feta won't mash smoothly into the tomatoes.
03 -
  • Use hot honey if you can find it, it saves you from measuring out chili flakes and adds a smoother heat.
  • If your tomatoes aren't super sweet, add a pinch of sugar to the dish before baking to balance the acidity.
  • Tear the basil with your hands instead of cutting it, it bruises less and tastes brighter.
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