Ingredients
Equipment
Method
Instructions
Prep Oven & Base
- Preheat oven to 400°F (200°C).
- In a baking dish, add the cherry tomatoes, shallots, chopped raw bacon, olive oil, smoked paprika, black pepper, and chili flakes (if using). Toss gently to coat.
- Place the feta block in the center of the dish, nestling it in among the tomatoes and shallots. Drizzle a little oil over the feta.
- Note: If you prefer to caramelize shallots and crisp bacon separately for more control, see variation note below.
Bake
- Bake uncovered for 30 minutes, until tomatoes have burst, bacon is crisp, and feta is soft and starting to brown on top.
- For more color, broil for an extra 2–3 minutes at the end, but watch closely.
Cook the Pasta
- While the feta bakes, bring a large pot of salted water to a boil. Cook pasta to al dente according to package instructions. Reserve ½ cup of pasta water before draining.
Mix It All Together
- Once out of the oven, mash the feta into the tomatoes, bacon, and shallots using a spoon or spatula. Stir into a creamy sauce.
- Add the cooked pasta directly to the pan, tossing gently to coat. Add a splash of pasta water to loosen if needed.
- Top with fresh herbs, extra pepper, and grated cheese if desired.
Nutrition
Notes
Optional Variations
- Crispier bacon Cook bacon separately and stir in at the end for more crunch.
- Deeper flavor Caramelize shallots in a skillet with butter before adding to the dish.
- Spicy Add harissa or Calabrian chili paste to the tomatoes pre-bake.
- Creamier Add a splash of heavy cream when mixing the sauce.
- Meat-free Skip bacon, sub with sun-dried tomatoes or olives.
