Cherry Tomato & Feta Pasta

A food that I have come to appreciate more and more in the past year or so has been feta. It is a wonderfully versatile cheese that is good in a whole variety of dishes. Over the summer it was a staple of our diet, oftentimes being sprinkled all over delicious fresh salads. However, here in this recipe it is sautéed with cherry tomatoes to form a wonderful cheesy pasta sauce that will warm your home as fall is fast approaching. 

Active time: 25 minutes

Cook time: 25 minutes


  • 1 large eggplant
  • ½ tsp dried basil
  • 4 tbsp olive oil, separated
  • 3 shallots, minced
  • 6 cloves garlic, minced
  • 2 pints cherry tomatoes, halved
  • 1 tsp fresh thyme (removed from stems)
  • ½ tsp red chili flakes
  • 1 cup frozen peas, thawed
  • 300g feta
  • ½ cup chopped parsley
  • 2 tbsp lemon juice
  • Capers, to top
  • 300-400g spaghetti (approx. 4 servings worth)
  • Salt & freshly cracked black pepper to taste


  1. About 30 minutes to an hour before beginning to prepare dinner, cut the eggplant into about ½ inch thick circles. Sprinkle both sides with salt and let rest on a wire rack to drain some water out of the egg plant.
  2. Preheat the oven to 425F. Pat the eggplants down with a clean cloth or paper towel to remove the water that has been expelled. Mix 2 tbsp of the olive oil with the dried basil, a generous pinch of salt and some freshly cracked black pepper. Using a silicone brush, brush the oil & seasoning mixture onto both sides of all the eggplant slices. Bake the eggplant for 23-25 minutes flipping halfway through. Once done, set aside to cool. 
  3. Heat a large saucepan and cook the spaghetti according to package directions. When draining the pasta, reserve a ¼ cup of the water. 
  4. Heat a large dutch oven on medium low heat. Add in the last 2 tbsp oil and once hot, sauté the shallots, garlic, thyme and red chili flakes with a pinch of salt for 3-4 minutes – until fragrant. Then add in the tomatoes and peas with another pinch of salt. Sauté for another 3-4 minutes until the tomatoes begin to soften. Add in the feta and continue to sauté for 6-7 stirring frequently. 
  5. Once the feta has melted and formed a sauce, turn off the heat and add in the parsley and lemon juice. Taste for salt and pepper levels and adjust accordingly. If your sauce is very thick, add in reserved pasta water until desired consistency is reached
  6. The eggplant should now be cool, cube the slices and stir into the sauce. Top the spaghetti with a generous amount of sauce and finish off with a sprinkle of capers. Enjoy!


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