Baked Tomato & Feta Spaghetti 

A simple, viral-inspired recipe with a fresh, homegrown twist

One ingredient and so many options. These cherry tomatoes—small, vibrant, and naturally sweet—bring a completely different energy to the kitchen. They don’t just add flavor, they tell a story.

This baked tomato-and-feta pasta became an internet sensation for a reason. It’s minimal, it’s forgiving, and it delivers bold, creamy flavors with very little effort. But when made with homegrown cherry tomatoes, it transforms into something even more special—richer, sweeter, and beautifully rustic.

As a food stylist, I also find this one of those dishes that naturally creates visual drama. The blistered tomatoes, the golden baked feta, the glossy strands of spaghetti—it all comes together in a way that feels organic yet elevated. 

There’s a quiet joy in harvesting your own produce, waiting until you have just enough, and then turning it into something simple yet beautiful. This dish captures that feeling perfectly—effortless, seasonal, and deeply satisfying.

Preparation time: 10 minutes
Baking time: 20-25 minutes
Serves: 3-4

Ingredients

• Spaghetti 250g
• Cherry tomatoes 2 cups
• Feta cheese 200g
• Cloves garlic (peeled, left whole) 4–5 cloves
• Olive oil 1/4 cup
• Chili flakes (optional) 1 tsp
• Salt and freshly cracked pepper
• Fresh basil leaves
• Optional: a squeeze of lemon for brightness

Method

1. In a medium baking dish, add the cherry tomatoes and garlic. Drizzle generously with olive oil, season with salt, pepper, and chili flakes.
2. Toss gently. Place the block of feta right in the center, turning it slightly so it gets coated in the oil and tomato juices. Bake at 200°C (390°F) for about 25–30 minutes, until the tomatoes burst and the feta turns soft and lightly golden.
3. While the tomatoes bake, cook the spaghetti in salted water until al dente. Reserve a little pasta water before draining.
4. Remove the baking dish from the oven. Gently mash the tomatoes and feta together using a fork or spoon. The mixture should turn into a creamy, slightly chunky sauce.
5. I chose to blend into a fine sauce and left a few intact for styling. Add the cooked spaghetti directly into the baking dish.
6. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce. Finish with fresh basil and a light squeeze of lemon if desired.