Baked Feta Honey Chili (Printable)

Creamy baked feta melds with roasted tomatoes, honey, and chili flakes for a balanced sweet-spicy dish.

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

→ Garnishes & Sweeteners

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

# How-To Steps:

01 - Set oven to 400°F to prepare for roasting.
02 - Place cherry tomatoes in a baking dish, add garlic, drizzle with olive oil, and season with salt, pepper, oregano, and half the red pepper flakes. Toss to distribute evenly.
03 - Position the block of feta cheese in the center of the tomatoes, drizzle with additional olive oil, and sprinkle remaining red pepper flakes.
04 - Bake for 25 to 30 minutes until tomatoes burst and feta is golden with slight melting.
05 - Meanwhile, boil pasta in salted water according to package directions. Reserve half a cup of pasta water before draining.
06 - Remove dish from oven, drizzle honey and scatter lemon zest over the baked ingredients. Stir to form a creamy sauce.
07 - Add cooked pasta to the sauce, tossing to coat evenly. Add reserved pasta water as needed to achieve a silky consistency.
08 - Plate immediately garnished with torn fresh basil leaves and additional chili flakes if desired.

# Expert Suggestions:

01 -
  • A dish that looks impressive enough to serve guests but honest enough that you'll make it for yourself on a Tuesday night.
  • The honey and chili combination hits that sweet-spicy balance that makes your brain light up in the best way.
  • Real, minimal ingredients that come together in one pan while the pasta cooks—no juggling multiple pots or techniques.
02 -
  • Don't skip the lemon zest—it's what keeps this from feeling heavy and one-note, adding brightness that makes you want another bite.
  • Save that pasta water before you drain; it's the secret to transforming the roasted feta and tomatoes into an actual sauce instead of just oily chunks mixed with pasta.
  • The feta will keep melting even after you pull it from the oven, so toss everything together quickly while the pan is still hot.
03 -
  • Warm your serving plates or bowl before you plate—feta cools down fast and this dish is best eaten hot, when the textures are still distinct and the flavors are at their brightest.
  • If you're making this for guests, do everything up to adding the pasta ahead of time, then finish the pasta and combine at the last minute so the sauce stays creamy and the basil doesn't wilt into invisibility.
Go Back