Feta made from cow’s milk tends to be crumblier and more sour. We suggest using a medium or firm Greek feta made only from sheep’s milk. Bake until the tomatoes have burst and the feta has. ![]() Serve topped with the remaining basil and a pinch of sea salt.īe sure to buy a good-quality feta for this recipe, particularly because it’s the main ingredient and flavor of the dish. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Taste and adjust the seasoning with salt and pepper. Add feta cheese, and basil and stir through. Drain the pasta and immediately add to the pan of tomatoes. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes. Add the pasta and half the basil and toss until evenly coated. Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s okay if some of the oil isn’t fully integrated). Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.Īs soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Add the pasta and cook until al dente, about 13 minutes. Meanwhile, bring a large pot of generously salted water to a boil over high heat. Place zucchini, tomatoes, lemon, and oregano in a baking dish, season with salt, pepper, and 2. Top pasta with a pint of cherry tomatoes, 1-2 seeded chopped Serrano peppers, 1/2 cup torn basil leaves. Preheat oven to 400 F and bring a large pot of water to a boil. Set a block of feta in center of 2 qt casserole. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more. Boil 8 ounces of ziti or other tubular pasta til near al dente. ![]() Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Put the onion, garlic, thyme and tomatoes in an ovenproof dish, season lightly and spray with low-calorie cooking spray. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning. It’s easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. 180 g Feta cheese (just in one block) 200 g baby tomatoes 1 red onion Peeled and cut into wedges 1 tsp oregano 2 cloves garlic peeled and finely chopped. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. ![]() (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith eventually heard about the dish from a friend with a Finnish boyfriend. In 2019, another Finnish blogger, Jenni Häyrinen shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. In 2018, Finnish blogger Tiiu Piret shared a recipe for a pasta containing prosecco, baked feta and tomatoes. Trendy or not, baked feta pasta with chicken, tomatoes and asparagus is such a well balance, delicious meal that you need to try.Whether you’re an avid TikTok user or just a casual Instagram consumer, you’ve probably seen the feta and tomato pasta taking the social media world by storm. Don’t do salmon? Halibut is a great option too!Īnd if it’s not prime grill season where you are, a nice hot pan with some butter and oil will give a nice sear to any protein you use. Toss a some shrimp on the grill or even try longastino to have more of a lobster taste.įish: Want to go full pescatarian? Give a nice grilled filet of salmon seasoned with a little lemon salt and pepper and a touch of Italian seasonings a try. Shellfish: You can never go wrong with shrimp with a pasta dish. After the 30 minutes has past, crank the heat up to 450 and bake for another 5-10 minutes or until the feta and tomatoes have browned. A flank steak, flap meat or a New York strip would be a great option! Protein Optionsīeef: I would go with a thinner lean cut. Mayyybe a longer pasta might work like a fettucini or spaghetti, but it may make serving into equal portions a little more tricky. I went to farfalle pasta for this recipe just on a whim, but here’s some other pasta that will be good too: Want to change this up a bit? Here’s some suggestions: Pasta Options
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