I tried the viral baked feta pasta- and it was freaking delicious!
I'm sure we've all seen the viral baked feta pasta on tik tok or somewhere else by now. If you haven't I'll include the recipe in this blog so you can try it too!
It's super easy to make, probably one of the easiest pasta dishes I've made honestly, and it's super good too!
We had this last night and I definitely want to get more feta and have it again soon!
I was worried it would be too salty because of the feta, and I'm also not a huge fan of tomatoes (neither is my son) so I was curious if I would even like it. I'm also a busy mom to I enjoy quick dinners that are fairly effortless. This happened to fit both of those criteria!
It was creamy and rich but not too creamy and rich! The tomato and feta really combined effortlessly and made a delicious sauce. Plus it was so simple to make!
Don't forget to subscribe for more recipes and I hope you all enjoy this yummy pasta as much as I did!
To make the pasta:
2 pints (17 1/2 ounces / 500 grams) cherry or grape tomatoes
4 cloves garlic, halved lengthwise
1/2 cup extra-virgin olive oil, divided
1 block (7 ounces / 200 grams) Greek feta cheese
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini
Fresh basil leaves, for serving (I used dried ones)
Position a rack in the middle of the oven and preheat to 400 degrees.
In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.
Calories: 718; Total Fat: 40 g; Saturated Fat: 12 g; Cholesterol: 44 mg; Sodium: 596 mg; Carbohydrates: 66 g; Dietary Fiber: 5 g; Sugar: 8 g; Protein: 19 g.