Baked Feta Cheese, roasted tomatoes, garlic, vinegar and spices become a quick and delicious pasta ... [+]
Elizabeth KarmelHow does a recipe go viral? That’s a question that I don’t know the answer to, but among the variables it has to be easy to make and deliver great flavor. And the Baked Feta Tomato Pasta dish is easy to make and delivers great flavor.
As soon as I saw it on TikTok and Instagram, I knew that I had to try it. It reminded me of a Spanish tapas of baked goat cheese and tomato sauce that I used to get at one of my favorite restaurants in Chicago. They served it with garlic bread, and you mixed the cheese and tomatoes yourself as you slathered the bread with it.
Gimmick or not, how could it not be as delicious as it was easy? I looked in my fridge and I had Greek feta packed in brine, and multi-colored cherry tomatoes so I was in business. I added a healthy glug of elderberry vinegar because I had it, but you could use balsamic. I also drizzled the top of the Feta cheese with olive oil and sprinkled it with Za’atar spice. I used what I had in my pantry and I added my own touch which is what everyone should do with a recipe like this.
I let it bake for about an hour at 400°F until the tomatoes were roasted and the cheese was soft and a little brown around the edges. Meanwhile, I made Farfalle and saved a cup of pasta water just in case the feta cheese needed thinning out. I didn’t really have great expectations. But it was fantastic. This quick and easy pasta was worth the hype—partly because it tastes good, and partly because it is so easy to make—and so hard to mess up. I have made it many times since my first time, and urged my friends and family to make it as well.
This week, I made it again and it reminded me how satisfying it is to have a dish like this on rotation. Add whatever you like or have on hand to the mixture. Pesto would be good, the addition of some briny Greek olives a bonus, use roasted garlic instead of raw, add a generous handful of baby spinach or arugula at the end, use it to transform grilled boneless skinless chicken breasts, make garlic bread and use that instead of pasta to deliver the hot cheesy tomato goodness to your mouth.
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This is a recipe made for riffing and for customizing to your personal preferences. For example, after making it a couple of times, I started adding a big dollop of labneh (middle eastern cheese made from yogurt) mixed with just a touch of pasta water to make it a little creamier. It is also just as good made with a log of fresh goat cheese.
It is so simple that you don’t really need a recipe, but here is my process to guide you as you create your own version.
Farfalle pasta is mixed with baked Feta cheese and roasted cherry tomatoes to make a homemade meal ... [+]
Elizabeth KarmelBaked Feta Cheese and Cherry Tomato Sauce
Customize this chunky baked cheese and tomato sauce to suit your mood and your favorite flavors.
12 ounces or 2 pints cherry or grape tomatoes
4 cloves garlic, halved lengthwise, if desired
Extra-virgin olive oil, about ¼ cup
Fruit vinegar or Balsamic vinegar, about 1/8th cup
Kosher salt and pepper to taste
Spice Rub, seasoning like Za’atar or Italian seasonings, red pepper flakes
1 block Greek feta cheese, preferably in Brine
½ box dried pasta, such as Farfalle, rigatoni, shells or your favorite short pasta, or garlic bread, pita, grilled chicken, etc.
Fresh basil leaves, pesto, labneh, baby spinach or arugula, pitted olives, pita bread, garlic bread, grilled chicken, etc. for serving
Preheat oven to 400°F.
Place the block of Feta in the center of a 9-x-13-inch or 8-x-8-inch baking dish. Scatter the tomatoes and garlic if using around the cheese. Drizzle generously with olive oil and vinegar.
Sprinkle with some salt or other seasonings and roll tomatoes around to gently to coat. If you need a measurement, start with 1/2 teaspoon and add more to taste. Drizzle top of cheese with any remaining olive oil, and sprinkle with your choice of spices. Bake for about 40-60 minutes, until the cheese is lightly browned on the edges, the garlic has softened and the tomatoes look roasted—some may have burst.
Meanwhile, fill a large pot with salted water and bring to a boil. Add pasta. Cook according to package directions until al dente. Reserve about 1 cup of the pasta water, and drain the pasta.
Mash the feta and tomatoes with a fork and mix well. This is your sauce. Add pasta. Mix to combine and add the reserved pasta water if it looks a little dry. I like to add a spoonful of Labneh to make it extra creamy.
Taste and season with additional salt and pepper, if desired. The Feta is salty and the pasta should be seasoned so don’t be surprised if you don’t need to add salt.
To serve, divide among bowls and top with your choice of add-ins and garnishes.
The Link LonkApril 22, 2021 at 06:14PM
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Make The Viral Baked Feta Tomato Pasta Tonight - Forbes
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