Saturday, February 13, 2021

Baked Feta Pasta

I’m not one to give into trends. The whole cooking what’s trendy just doesn’t hold an appeal for me. I’m always on the search for something new to make, so a few months back, I came across a recipe for a tomato and feta baked dish where you add in cooked pasta right before serving. I thought, “oooh, that looks good, easy and adaptable!”  So I made note and set it aside for the next cherry tomato harvest. 

Then the social media’s explode with this recipe. And I think, maybe I should put it on the menu. So I did for last night.

First off, I have to say it is so easy to make and totally adjustable. At my work, we all of a sudden can’t keep feta on the shelf. So as an ex-cheesemaster I thought, you could totally sub in your favorite goat cheese or Brie, adjust the seasoning how you like and make it your own. 

Here’s my version:


Baked Feta Pasta 

Ingredients

  • 1 lb pasta
  • 1/2 cup olive oil + more for finishing
  • 2 boxes cherry tomatoes (around 20-25 oz)
  • 1 block feta about 8 oz
  • 6 cloves garlic
  • 2 tablespoons Dried oregano
  • a few pinches red pepper flakes
  • 1 handful fresh basil leaves
  • salt and pepper

Instructions

  1. Preheat oven to 400. Add olive oil to a baking dish and toss with whole cherry tomatoes, garlic cloves, oregano, salt and pepper until everything is coated.
  2. Add the feta in the middle and top with a splash more of olive oil plus a few pinches of fresh ground pepper. Bake for 25 minutes.
  3. Meanwhile, prepare pasta according to directions then strain. Reserving a cup or so on the pasta water. 
  4. After the 25 minutes has past, turn the heat up to 450 and bake for another 5-10 minutes or until the feta tomatoes and garlic have browned.
  5. Remove the baking dish from the oven, add red pepper flakes and stir so the residual heat releases the flavors from the red pepper flakes.
  6. Toss in the pasta and stir one more time. If mixture is too dry, loosen with 1/4 cup pasta water. Add 1/4 cup at a time, until you achieved the consistency you want. Finish with fresh basil, another splash of olive oil and salt and pepper to taste. 

Note: a few chopped kalamata olives would taste great tossed in, right before serving. 

Also, if you can’t find block Feta, crumbled feta works just fine. 

Can’t wait to try this with a creamy goat cheese or Brie. Mmmm!







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