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This recipe went crazy on the web during that pandemic for its easy prep and delicious results. Excellent in the summer when tomatoes are fresh, but since cherry tomatoes are used it is easy to make year round
1. Preheat oven to 400°F. Add Tomatoes, Olive Oil (minus a small drizzle), and Salt to baking dish and toss
2. Place the block of feta in the middle of the baking dish and cover with the reserved olive oil drizzle and pinch of red pepper flake. Bake for 30 minutes
3. Prepare Bowtie pasta al dente according to the directions and strain. Reserve a little pasta water in case the tomatoes are dry but you likely won't need it.
4. After 30 minutes, crank the heat to 450 and bake for another 5-10 minutes until there is some browning on the tomatoes and feta
5. Remove dish from oven and immediately add the minced garlic and basil, allowing the residual heat to reduce the harshness of the garlic
6. Add the pasta and stir, allowing the tomato juices, olive oil, and feta to come together into a cohesive sauce. If it seems a little dry add a splash of reserved pasta water. Add Salt and pepper to taste (Usually does not need extra salt but a sprinkle of pepper is nice)