I must have been hidden under a rock because I was unaware of this sensation until recently. This recipe was first shared online by a user from Finland and took the world by storm. So much so that at its height the feta section of the grocery store dairy aisle in many countries was empty. Sure enough, when I went looking for feta this was my experience. in fact, it was three weeks before I was able to find some and even then it was low-quality feta.
This is simple and tasty - likely the reason for its popularity.
The setup on this one is simple, and the resulting flavors could not be more vibrant. Simply toss a few handfuls of cherry tomatoes into a baking dish then drizzle in olive oil and add some freshly cracked black pepper. Give it all a good mix, spread out the tomatoes and then let the star of the show make its debut: a whole entire block of feta cheese. Now add a splash of wine (because everything is better with wine)
After a quick bake in the oven, the cheese is softened and the cherry tomatoes are roasted, and their juices join forces with the wine to make one heck of a flavorful sauce.
Mix it all together, stir in your pasta of choice and get your garnish on with plenty of fresh basil. This is truly a one-dish dinner winner with endless customization.
Because my feta was a lower quality it didn't melt completely leaving globules of cheese that might offend some. It tastes fine but might not be as pretty as some. Apparently if you use a higher quality sheep milk feta this is avoided.
We loved it and will definitely be making it again . . . and again . . .
Baked Feta Pasta
2 cups cherry tomatoes
3 Tablespoons< olive oil, divided
1/2 cup white wine
1 (8-oz.) block feta cheese
12 oz. uncooked pasta of choice
Fresh basil, for serving
Preheat the oven to 400°F.
In a 13x9-inch baking dish, stir together the cherry tomatoes, 2 tablespoons olive oil and 1/2 teaspoon black pepper.
Push the tomatoes to the sides of the dish then place the block of feta cheese in the center. Drizzle the remaining 1 tablespoon olive oil on top of the feta.
Drizzle the white wine all around the feta then bake until the cheese has softened and the tomatoes are roasted, about 30 minutes.
While the feta is baking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 t0 12 minutes. Drain the pasta and set it aside.
Remove the baking dish from the oven and using a large spoon, mash the feta and stir it together with the tomatoes. Drain the pasta then add it to the baking dish, stirring well to combine.
Garnish the pasta with the basil and serve.
Comments