grundyscribbling (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
grundyscribbling) wrote2024-06-05 08:32 pm
grundyscribbling) wrote2024-06-05 08:32 pm
Entry tags:
Lazy pasta recipe
Stumbled across this recipe for baked feta pasta and gave it a try - after a fashion.
What I actually did:
1.5 lbs cherry tomatoes (mixed varieties)
7 oz feta*
1/2 c ish olive oil
pepper - dunno, just kept twisting the grinder until it looked sufficient
salt - probably more than the recipe said
chopped garlic from the bottle
basil - lots, shredded
16 oz pasta
The recipe said she used a 13x9 pan so I did the same. I could have done with more tomatoes. Could likewise have done with more basil.
It's decent, and for how easy it is, I have no complaints. Pretty sure it's also going to be good cold, which is nice, because with the amount of pasta I did, it was enough to serve 5 - I have leftovers.
I'm tempted to try some variations. Maybe actual sauce tomatoes. Roast the garlic. (You're roasting stuff anyway, why not?) A few peppers might not be a bad addition. And feta is good, but not necessarily my favorite cheese... Fontina? Provolone? Gorgonzola? (Latter probably would need to be added later in the roasting, pretty sure it melts a lot faster/easier.)
*There were no 8oz blocks at my grocery store, and the point of this recipe is it's easy. I wasn't tripping around multiple grocery stores. Particularly when I figured the one I was at, the Italian Shop Rite, was the best bet in the first place.
What I actually did:
1.5 lbs cherry tomatoes (mixed varieties)
7 oz feta*
1/2 c ish olive oil
pepper - dunno, just kept twisting the grinder until it looked sufficient
salt - probably more than the recipe said
chopped garlic from the bottle
basil - lots, shredded
16 oz pasta
The recipe said she used a 13x9 pan so I did the same. I could have done with more tomatoes. Could likewise have done with more basil.
It's decent, and for how easy it is, I have no complaints. Pretty sure it's also going to be good cold, which is nice, because with the amount of pasta I did, it was enough to serve 5 - I have leftovers.
I'm tempted to try some variations. Maybe actual sauce tomatoes. Roast the garlic. (You're roasting stuff anyway, why not?) A few peppers might not be a bad addition. And feta is good, but not necessarily my favorite cheese... Fontina? Provolone? Gorgonzola? (Latter probably would need to be added later in the roasting, pretty sure it melts a lot faster/easier.)
*There were no 8oz blocks at my grocery store, and the point of this recipe is it's easy. I wasn't tripping around multiple grocery stores. Particularly when I figured the one I was at, the Italian Shop Rite, was the best bet in the first place.
no subject
I'm doing something similar, if heavily adapted to my dietary needs - replacing pasta with white beans and using vegan feta (crumbled or diced as it melts differently than animal milk feta) or vegan "pizza cheese"; but no matter in which variety, it's the perfect soul food and easily done. I also put in diced zucchini roasted in garlic as I usually don't have that many tomatoes in one setting, since this is one of my to-go-recipes for own veggies.
no subject