Month: August 2021

Roasted Feta and Cherry Tomato Pasta

/ featherheadlady / 2 Comments

Quite awhile ago my daughter made this dish and sent me the recipe. Not sure of the source, but since she sent it, I’ve seen similar recipes in several places. I passed the recipe on to my friend Jane and she has made it several times. Last night was my first time, and we absolutely loved it. I made it with penne pasta, but my daughter and friend Jane have been spiraling zucchini and they made it with zoodles. This is certainly the time of year for gardens full of zucchini, but when I decided this was going to be dinner I had none. This recipe is SO easy, and everyone, of course, loves pasta. This will definitely be on our menu again. Next time I will try the zoodles.

Ingredients:

8 oz block of Greek feta

2 pints of cherry or grape tomatoes

1 or 2 shallots sliced

4-5 cloves of garlic minced

6 T of olive oil

1 tsp salt

1 tsp red pepper flakes (I used Aleppo flakes)

1 tsp dried thyme

Fresh basil chiffonade

Preheat your oven to 400 degrees.

Slice and dice the shallots and garlic.

In a medium size bowl combine the tomatoes with the shallots and garlic, 4 T of olive oil, salt, pepper flakes, and thyme.

Pour the tomato mixture into a 9×13 baking dish. Nestle the block of feta in the center and drizzle with the remaining 2 T of olive oil.

Bake for approximately 40-45 minutes until the top of the feta is golden and the tomatoes are bursting. While your tomatoes and feta are roasting, prepare your pasta according to the package instructions or spiralize your zucchini. Reserve 1/2 cup of your pasta water.

While the pasta is cooking and the cheese and tomatoes are roasting, make yourself a cocktail.

I made myself a Kentucky Mule. Two ounces of bourbon, one tablespoon of fresh squeezed lime juice, and a 6 oz bottle of ginger beer…garnished with a sprig of mint and a slice of lime. Now, back to preparing dinner.

Remove the tomatoes and cheese from the oven and stir to combine.

Add the pasta or zoodles.
Continue stirring to combine and add the reserved pasta water.
Garnish with a chiffonade of fresh basil. I like to say chiffonade because it sounds so fancy but really, just roll a few fresh basil leaves together and, using a sharp knife, slice them very thin.

Serve with a nice green salad and some crusty bread. A vegetarian meal you will enjoy over and over again.

NOTE: You can alter the spices based on your personal taste. Also, the amount of garlic you use. We love lots of garlic. Other veggies could also be added during the roasting process like mushrooms, sweet peppers, or diced zucchini or summer squash.

Aleppo pepper flakes have a moderate heat level with the taste being similar to the ancho chili. I prefer Aleppo flakes over the hotter variety.

And, if you’re so inclined, enjoy a Kentucky Mule.