Mary Duke Cooks! Sassy Southern: Baked Feta and Tomato with Pasta


This recipe has been a tick tock sensation for a while. The recipe originated in Finland. For a creamy sauce, make sure to purchase feta cheese made from sheep’s milk. Feta cheese made from cow’s milk is crumbly and has a sour taste. Don’t be tempted to add more pasta than 10 ounces. You won’t have enough sauce! 

Baked Feta and Tomato with Pasta

• 2 pints cherry or grape tomatoes

• 1/2 cup olive oil

• Kosher Salt and freshly ground pepper, to taste

• 1 minced garlic clove

• 1/8 teaspoon crushed red pepper flakes

• 1 (8 ounce) block feta cheese made from sheep’s milk, drained

• 10 ounces bowtie pasta

• Garnish: fresh basil leaves

Preheat oven to 400ºF. Toss cherry tomatoes, olive oil, garlic, salt, pepper, and red pepper flakes together in an 8 1/2 X 10 1/2-inch glass or ceramic baking dish. Place feta cheese in the middle of the baking dish. Surround feta cheese with tomatoes. Bake 30 minutes until tomatoes have burst and feta has softened. Increase heat to 450ºF. and continue to cook until the tomatoes and feta are golden brown, about 10-15 minutes more. 

While tomatoes and feta are baking, bring a pot of salted water to a boil. Boil pasta according to package directions. Reserve 1 cup pasta water. Drain Pasta.

When the tomatoes and feta are cooked, smash them with the back of a spoon until fairly smooth. Add pasta and stir. Stir in pasta water, two tablespoon at a time, until sauce is creamy. You may use 1/2 cup pasta water or more. Taste and adjust seasonings. Garnish with basil leaves. Makes 4-6 servings. Enjoy!


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