Pin it I pulled this together on a cold December evening when I had leftover cranberries from baking and a block of feta that needed using. The oven was already warm from earlier bread, and I figured why not throw it all in. What came out was this glossy, pink-streaked pasta that tasted like the holidays but didn't feel fussy. My sister called it "accidentally fancy," and honestly, that's the best kind of cooking.
The first time I made this, I served it to friends who were skeptical about cranberries in pasta. One of them scraped the dish clean and asked if I'd written it down anywhere. I hadn't, but I started paying attention after that. Now it shows up every year around the holidays, and people ask for it by name.
Ingredients
- Feta cheese: Use a firm block, not crumbled, it softens beautifully and holds its shape while baking.
- Cherry tomatoes: Their natural sweetness balances the tart cranberries and they roast down into jammy bursts.
- Fresh cranberries: They pop in the oven and release this tart juice that mingles with the olive oil, don't skip them.
- Garlic: Smash the cloves with the side of your knife so they soften and mellow without burning.
- Short pasta: Penne or rigatoni work best because they catch all that creamy sauce in their ridges.
- Extra virgin olive oil: This is your base for roasting, use something you'd happily dip bread into.
- Dried oregano: A little goes a long way and it blooms in the heat of the oven.
- Crushed red pepper flakes: Optional but recommended, they add a gentle warmth that wakes everything up.
- Honey: Drizzled at the end, it rounds out the tartness without making things cloying.
- Fresh basil: Stirred in right before serving, it brings a bright herbal note that ties it all together.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) so everything roasts evenly. A hot oven is what makes the cranberries burst and the feta turn golden at the edges.
- Arrange everything in the dish:
- Place the feta block in the center, then scatter tomatoes, cranberries, and garlic around it. Drizzle with olive oil and season with oregano, red pepper flakes, salt, and pepper.
- Bake until bubbling:
- Roast for 25 to 30 minutes until the feta is soft and golden, the cranberries have split open, and the tomatoes are starting to caramelize. The smell will tell you when it's ready.
- Cook the pasta:
- While everything bakes, boil your pasta until al dente. Save half a cup of the starchy pasta water before you drain, you'll need it to loosen the sauce.
- Mash it all together:
- When the dish comes out, use a fork to gently mash the feta, tomatoes, and cranberries into a chunky, creamy sauce. Don't overthink it, it doesn't need to be smooth.
- Toss with pasta:
- Add the drained pasta, reserved water, honey, and chopped basil to the baking dish. Toss everything together until the pasta is coated and glossy, adding more pasta water if it feels dry.
- Finish and serve:
- Taste and adjust the seasoning, maybe a pinch more salt or a crack of pepper. Serve warm with extra basil on top.
Pin it There's something about the way this dish looks when you bring it to the table, all that pink and red against the white pasta, that makes people pause before they dig in. It's become the thing I make when I want to feel like I've got my life together, even when I absolutely don't.
What to Do with Leftovers
This reheats surprisingly well, though the pasta will soak up some of the sauce overnight. Add a splash of water or olive oil when you warm it up, and it'll loosen right back up. I've eaten it cold straight from the fridge more than once and didn't regret it.
How to Make It Your Own
If you want more texture, toss in toasted walnuts or pecans right before serving. Dried cranberries work in a pinch if you soak them in hot water first, just cut back on the honey since they're sweeter. I've also swapped the basil for arugula when I wanted something peppery instead of sweet.
Pairing and Serving Ideas
This pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Pinot Noir if you're into reds. Serve it with a simple green salad dressed in lemon and olive oil, or some crusty bread to soak up any extra sauce.
- Make sure your baking dish is large enough so everything roasts instead of steaming.
- Taste the pasta water before you drain it, if it's too salty, your sauce will be too.
- Let the dish rest for a minute or two before serving so the flavors settle.
Pin it This is the kind of recipe that makes you look like you tried harder than you did. Keep it in your back pocket for when you need something special without the stress.
Recipe FAQs
- → What pasta types work best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni are ideal as they hold the creamy sauce well.
- → Can dried cranberries be used instead of fresh?
Yes, soak dried cranberries in hot water to rehydrate them; reduce honey slightly to maintain balance.
- → How can I add a crunchy texture?
Toasted walnuts or pecans added before serving provide a pleasant crunch.
- → Is it possible to make this dish gluten-free?
Yes, simply substitute the pasta with a gluten-free alternative while keeping other ingredients the same.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light-bodied Pinot Noir complements the creamy and sweet-tart flavors nicely.