![]() The baked feta pasta recipe is made by literally baking a block of feta along with tomatoes, sun-dried tomatoes, pesto and olive to create an irresistible, cheesy, creamy, tangy, tomato sauce. With so many variations and rave reviews about TikTok feta pasta, I’ve created my own spin to create the BEST recipe along with some key tips and tricks for success. This TikTok feta pasta has become super famous because it combines the best of both worlds- low effort plus high reward – it’s one of the simplest pasta recipes you can make but emerges SO flavorful. Add additional fresh basil if desired, and serve.My spin on the famous TikTok feta pasta that’s taking the world by storm – it’s sensationally easy, creamy and bursting with big bold flavors! And my version has pesto and sun-dried tomatoes!.Add the drained pasta and stir, adding a bit of the pasta sauce as needed to loosen the sauce and keep everything moist (you don't have to use all of the pasta water that you saved) Use the back of a spoon to squish the tomatoes and the cheese and then stir everything together.Drain the pasta, conserving about a cup of the pasta water. While the dish is in the oven, cook the pasta to al dente using salted water (follow suggestions for cook times on the packaging).Bake for about 35 minutes or until the tomatoes are wrinkled up and cheese is starting to brown. Nestle the block of cheese in the center of the dish and add a small drizzle of olive oil on top.mix everything together until the tomatoes are well-coated. Add garlic, oregano, basil, and a few shakes of salt and pepper (go easy on the salt). Drizzle generously with olive oil (I didn't measure, but a few good glugs). ![]() Add cherry tomatoes to a 9-inch square baking dish.Enjoy! Recipe For Viral TikTok Feta Pasta Print And it was just so stinkin' easy to make that there was really no reason not to give it a try. The sweetness from the cherry tomatoes kept the dish from being too acidic and was a good pairing for the soft, mild cheese. I saved about a cup of it and did need to drizzle some in to keep things nice and juicy, but I didn't need much.Īll in all, it's fun to jump on the bandwagon and try out these random food trends that end up being crazy popular, but this pasta was definitely worth the hype. Most versions of the recipe recommend saving some of the pasta water if you need to loosen up the sauce. I'd been wanting to try the chickpea pastas that have been floating around lately, so I used Barilla Chickpea Rotini and it was awesome! Pasta: Literally anything, though with the chunkiness of the sauce I think it works best with "short" pasta shapes like macaroni, rotini, penne, etc.But I've seen versions that add a pinch of oregano, baby spinach instead of basil, etc. The original recipe calls for a little salt and pepper, fresh minced garlic, and freshly-chopped basil. Seasonings: You can play around a little here.You can substitute a block of queso fresco (NOT queso blanco) and I discovered it will work just as well. Because of this recipe, there's been a run on block feta and many places are sold out. Sheep's milk feta is suggested for a milder, creamier experience, but be prepared to pay $9-10 for a 7oz block of sheep's milk feta. Feta Cheese: You want to use the solid block feta packaged in brine, and not the crumbles.I did not measure, but gave the tomatoes several good glugs - probably closer to ¼ cup. ![]() ![]() Between ¼ and ⅓ of a cup seems to be the agreement.
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