Tomato Basil And Feta Pasta Food

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

EASY FETA TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.
• Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

BETTER THAN TRENDY BAKED TOMATO AND FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside.
• In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat.
• Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl.
• Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes.
• Top with torn basil leaves and serve warm.

PASTA WITH FETA, TOMATO & BASIL

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine tomatoes, basil, oil, garlic and pepper.
• Drain pasta; place in large bowl.
• Add cheese and tomato mixture; mix lightly.

FRESH TOMATO BASIL PASTA WITH FETA

Steps:

• Mix tomatoes, basil, oil, garlic, salt and pepper.
• Cook pasta until al dente then drain.
• Toss pasta with tomato mixture and feta cheese.
• Serve immediately.

PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA

Steps:

• Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
• Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

TOMATO, BASIL, AND FETA SALAD

Steps:

• In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

ONE-PAN FETA PASTA WITH CHERRY TOMATOES

Steps:

• Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
• Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
• Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.