Air Fryer TikTok® Baked Feta Pasta

Ingredients

• 2 pints (about 950 ml)cherry tomatoes
• 80 ml (⅓ cup)olive oil
• 227 g (8 oz)block feta cheese
• 1 tspdried oregano
• to tastesalt and pepper
• 255 g (9 oz)pasta of choice
• 1garlic clove, minced
• 1 handfulfresh baby spinach
• 60 ml (¼ cup)chopped fresh basil

Instructions

1. 1

   Cook the tomatoes

   Preheat the air fryer to 188°C (370°F). In an 20 cm (8-inch) baking dish or another oven-safe dish, toss the tomatoes with three-quarters of the olive oil. Put the feta in the centre, drizzle it with the remaining oil, then season with salt, pepper and oregano. Set the dish in the air-fryer basket and cook for about 30 minutes, stirring every 10 minutes, until the tomatoes have burst and the feta is browned.

2. 2

   Cook the pasta

   Meanwhile, cook the pasta according to the packet directions. Reserve 240 ml (1 cup) of the pasta water, then drain the pasta.

3. 3

   Make the sauce

   Take the feta and tomato mixture out of the air fryer and stir in the garlic until it comes together as a creamy sauce.

4. 4

   Combine and serve

   Stir the sauce into the cooked pasta with the spinach and basil. Add some of the reserved pasta water to loosen the sauce if needed. Taste and add more salt and pepper as desired, then stir and serve.

What is baked feta pasta?

Baked feta pasta is a simple pasta dish built around feta softened with tomatoes in the oven, then stirred into a sauce. The format became widely known through social-media cooking, though this air-fryer version is a practical adaptation rather than a traditional regional recipe.

Air-frying the tomatoes and feta keeps the hands-on work low, while spinach and fresh basil bring colour and freshness to the rich, tangy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1080 calories, 38g protein, 105g carbs, 57g fat.

The pasta provides most of the carbohydrates, while olive oil and feta contribute much of the fat; feta also supplies a substantial share of the protein. Serve a portion with a crisp salad or extra vegetables to add freshness and balance the plate.

Choosing the ingredients

Tomatoes: Cherry tomatoes are small enough to soften and burst during cooking, releasing juice that helps form the sauce. Use a block of feta so it can sit in the centre of the dish and soften alongside them.

Pasta: Choose a shape with ridges or curves to hold the sauce. The recipe works with your preferred pasta, as long as it is cooked according to its packet directions.

Getting the feta and tomatoes ready

Oil: Coat the tomatoes with most of the olive oil, then drizzle the remainder over the feta. This helps the ingredients cook together and gives the feta a chance to brown.

Dish: Use an oven-safe dish that fits in your air-fryer basket, leaving room for air to circulate. Stir the mixture every 10 minutes as directed so the tomatoes cook evenly.

Making the sauce

Burst tomatoes: Cook until the tomatoes have split and softened and the feta is browned. Air-fryer models can vary, so use these visual cues alongside the recipe's approximate 30-minute cooking time.

Garlic: Stir the minced garlic into the hot tomato and feta mixture after cooking. Mixing it in at this point combines it with the softened cheese and tomato juices.

Getting the texture right

Pasta water: Save some water before draining the pasta. Its starchy quality helps loosen the sauce and coat the pasta; add it gradually rather than pouring it all in at once.

Spinach: Stir it through while the pasta and sauce are warm so it can soften. Add the basil at the same stage for a fresh herbal finish.

Timing the meal

Pasta: Start cooking it while the tomatoes and feta are in the air fryer, following the packet timing. This lets you drain the pasta and reserve its water near the time the sauce is ready.

Serving: Combine everything just before eating, adjusting the sauce with reserved pasta water as needed. The recipe takes about 40 minutes in total.

What to serve with it

Salad: A crisp green salad with a simple dressing offers a fresh contrast to the creamy, salty pasta.

Vegetables: Serve with steamed or roasted vegetables if you would like a more substantial plate. Keep seasoning simple so it does not compete with the feta and basil.

Recipe notes & tips

• Check that your baking dish is oven-safe and fits comfortably inside the air-fryer basket.
• Stir the tomato and feta mixture every 10 minutes for more even cooking.
• Reserve the pasta water before draining, and add it a little at a time to adjust the sauce.
• Taste before adding extra salt, as feta can be quite salty.
• Use the tomatoes and feta's browned, softened appearance as cues because air-fryer models vary.

Variations

• Use another pasta: Choose a different shape, adjusting the cooking time to its packet directions.
• Add chilli: Stir chilli flakes into the tomato and feta mixture for a little heat.
• Swap the herbs: Use fresh oregano instead of dried, adjusting to taste.
• Add extra greens: Stir in more baby spinach just before serving.
• Finish with lemon: Add a little lemon zest at the end for a brighter flavour.

Common mistakes to avoid

• Using a dish that is too large: Choose one that fits the basket so the ingredients remain together and can be stirred.
• Skipping the stirring: Stir the tomato and feta mixture every 10 minutes as it cooks.
• Draining away all the pasta water: Reserve 240 ml before draining so you can loosen the sauce.
• Adding all the pasta water at once: Add it gradually and stop when the sauce coats the pasta well.
• Over-seasoning early: Taste the finished sauce before adding more salt, since feta is already salty.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce if it has thickened.

Frequently asked questions