• ▢8 oz block Feta Cheese
  • ▢1 quart Cherry Tomatoes, leave whole
  • ▢1/4 cup Extra Virgin Olive Oil
  • ▢pinch Black Pepper
  • ▢3 Garlic Cloves
  • ▢4 sprigs Fresh Oregano, about 1/4 cup
  • ▢1/4 cup Fresh Parsley, chopped
  • ▢8 oz Pasta, any kind
  • ▢Water, to cook pasta
  • ▢1/2 tsp Sea Salt, optional to salt the pasta water
  • ▢1 Tbsp Olive Oil, add to pasta when cooking

Make Recipe


  • ▢baking dish
  • ▢stirring utensil
  • ▢Instant Pot (for pressure cooked pasta)
  • ▢3 quart sauce pot and colander (for stove cooked pasta)


  • Preheat oven to 400°F.
  • Place FETA CHEESE in 10.5″ x 7″ baking dish and scatter CHERRY TOMATOES around it.
  • Drizzle 1/4 cup OLIVE OIL over cherry tomatoes and feta. Scatter BLACK PEPPER, GARLIC, and OREGANO, and stir tomatoes until coated.
  • Bake 25 minutes. Feta will become smooth and creamy, and tomatoes will brown and burst.
  • Meanwhile, cook pasta via Instant Pot OR Stove:Instant Pot method: add PASTA, 2 cups WATER, SALT (optional), and OIL to the Instant pot. Pressure cook for 1 minute with 10 min natural pressure release. No need to drain.Stove method: Cook PASTA according to package instructions with SALT and OLIVE OIL. Drain pasta, reserving 1/2 cup of the cooking water.
  • Carefully remove baked cherry tomatoes and feta from the oven. Stir until well-combined and creamy.
  • Fold cooked pasta into the sauce until well-combined.If needed, add reserved pasta water in small amounts to adjust sauce consistency.
  • Serve warm garnished with fresh oregano and parsley.