Black Pepper and Honey Baked Feta with Tomato Confit and Wine Reduction Pasta

One of my all-time favorite food bloggers, What’s Gaby Cooking, released a new cookbook in the Spring of last year, Eat What You Want, and it’s FULL of delicious recipes, highly recommend!! One of those is a black pepper and honey baked feta, it’s SO good and I’ve been making for a year!! After seeing many variations of this pasta on the internet, I wanted to have my own go at it! It’s too good for how easy it is to make!

I’m not the original creator, I just modified it to work for our family! Let me know if you give it a try!

There isn’t measurements because I don’t measure, ha! Seasoning is subjective so use what feels right! I used a Trader Joe’s butter but usually I’d use Kerrygold. For the chardonnay, I used about a cup.. but again, do what feels right! Yes, kids can eat this! The alcohol burns off in the reduction, the longer it simmers, the more it does. I simmered mine for about 25-30 minutes and you can tell when it evaporates/burns off. My kids loved this meal!

Black Pepper and Honey Baked Feta with Tomato Confit and Wine Reduction Pasta


  • Sweet Cherry Tomatoes (Your favorite is fine!) I combined teeny tiny tomatoes in mine too!
  • Block of Feta (Trader Joe's is very good!)
  • Tagliatelle Pasta (My favorite is from Whole Foods)
  • 4-6 Tablespoons Quality Butter (Kerrygold is what I use!)
  • Chardonnay
  • White Onion
  • Fresh Thyme
  • Garlic
  • Olive Oil
  • Honey
  • Red Pepper
  • Salt and Pepper


  1. Turn the oven up to 400 degrees, blot your feta dry and place it in the center of your dish. Add your tomatoes, peeled garlic cloves (to taste, I LOVE garlic and prefer 8-10, you might only want 4), drizzle the whole dish with olive oil (toss if you wish, I didn't), salt and pepper, chili pepper flakes, and a drizzle of honey over the feta. Set your timer for 15 minutes.
  2. Get started boiling the pasta!
  3. Toss your butter in a separate pan to start melting while you dice the onion. Toss the onion into the butter and let it cook low and slow to carmelize the onions. After a minute or two, add a cup of white wine, I used Chardonnay. Toss in a few sprigs of fresh thyme if you have it. You'll keep this on low heat and just let simmer.
  4. Once the timer goes off for the baked feta and tomato confit, turn your oven broiler on and cook for another 6-10 minutes, watch your feta, once it starts browning at the edges you'll want to pull it out.
  5. Pull the baked feta and tomato confit out of the oven and give it a good stir before adding it to the wine and onion reduction, add your drained pasta and toss with tongs.
  6. That's it, it comes together fast in under 30 minutes and tastes delicious!


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