Home Cooking: Baked Feta Pasta

I may be the last person in the western world to have tried this viral recipe from a couple of years ago, but just in case I’m not, and you haven’t made this, all I’m going to say is: you really should.

There’s three solid reasons this recipe went viral:

1. It’s super easy to make and there are only four ingredients: olive oil, cherry or grape tomatoes, feta cheese, and pasta.

2. It’s doesn’t cost much to prepare and makes a lot.

3. IT’S DELICIOUS!

A few notes from my experience: a) don’t skimp on the olive oil – I used the half-cup called for and it was necessary; b) I used a giant box of colorful cherry tomatoes from Costco – it was the perfect amount. c) sheep’s milk feta is recommended because it’s creamier, but I used a block of American cow’s milk feta and it was creamy and fine; d) don’t add salt – feta is plenty salty all on its own; and e) a pasta shape with plenty of ridges or areas to catch the sauce works best, IMO.

I’m going to be redundant in support of this recipe and once more encourage those who haven’t made this to give it a try!

BAKED FETA PASTA

• 1/2 cup olive oil
• 2 pints cherry or grape tomatoes
• 8-ounces feta cheese
• Black pepper
• 12-ounces rotini or other ridged pasta
• Fresh basil (optional)

Preheat oven to 400 degrees. Pour all except 1 or 2 tablespoons of the olive oil into a 9” x 13” or 3-quart pan. Rinse the tomatoes and pour into the pan; toss with olive oil and add pepper to taste.

Place the block of feta in the center of the tomatoes – it should be sitting at the bottom of the pan, not on top of any tomatoes. Drizzle the feta with the remaining olive oil and sprinkle with black pepper.

Bake tomatoes and feta for 30 minutes, then turn up the oven to 450 degrees and bake 10-15 minutes more, or until the feta and tomatoes are browned.

While the tomatoes and feta are in the oven, cook the pasta until al dente. Drain well, reserving a 1/2 cup of pasta water.

When the tomatoes and pasta are done and out of the oven, mash both together well to create a sauce (I used a potato masher) – add a little of the pasta water if the mixture seems too dry (I didn’t need it).

Add the cooked pasta to the tomato-feta sauce and mix together well. Serve immediately with chopped fresh basil (if desired).