applecrisp1
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Post by applecrisp1 on Feb 9, 2021 20:56:03 GMT -5
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Post by PattiA on Feb 14, 2021 18:35:30 GMT -5
I made this version for dinner last night and it got two big thumbs up. Of course I made a few changes. I was afraid that peeled and cut garlic cloves would burn, so I put whole unpeeled garlic cloves in with the tomatoes, I used more than the recipe called for. I used grape tomatoes because the store was out of cherry tomatoes. I don't love grape tomatoes. I think it would be better with cherry tomatoes. If cherry/grape tomatoes are on sale, I will use 3 pints of tomatoes. I used rigatoni pasta. The chickpea idea from SK is good. A mix of pasta and chickpeas would be great! It is super easy and delicious. www.washingtonpost.com/recipes/baked-feta-pasta/17767/?itid=lk_inline_manual_11 |
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applecrisp1
Politicos
I have made 1,543 posts
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Post by applecrisp1 on Feb 19, 2021 16:37:12 GMT -5
PattiA --- Thx so much for the review. Great that you both liked it. I can't wait to give it a try.
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Post by wallycat on Feb 20, 2021 13:10:45 GMT -5
DH just told me about this tiktok viral thing. Stupid question, but do you suppose it would work with canned tomatoes? I mean really, it is feta cheese melted into a tomato sauce (YUMMMMMMMMMM)....
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Post by PattiA on Feb 20, 2021 15:47:07 GMT -5
maybe well drained canned diced or whole tomatoes.
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Post by beth on Feb 23, 2021 15:56:06 GMT -5
I would use diced canned tomatoes (drained -- but reserve the liquid just in case you want more, perhaps for leftovers where pasta dries things up) -- maybe petite ones? This time of year, canned can be better than what you find in the produce section -- go with what seems best
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Post by karenw on Mar 8, 2021 19:45:20 GMT -5
I made the Baked feta pasta tonight with my own modifications. I was going to use goat cheese initially and just decrease the amount but I finally found some decent Greek feta in a block at T.J.'s. I still cut the cheese back as I am not a huge cheese lover and it was still plenty creamy/cheesy for me. I used 1/2# lemon pepper pappardelle for my pasta. I also cut the oil back a bit and drizzled a bit on the finished dish. I roasted my tomatoes with crushed garlic, quartered shallots, fresh rosemary, fresh thyme, red pepper flakes, and some defrosted artichoke hearts. And finally tossed in some finely minced homemade preserved lemon peel from my fridge stash. It was very tasty and I would definitely do it again. Plus it is a nice jumping point for a ton of creative variations to serve over pasta, bread, beans, grains etc....
Karen
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applecrisp1
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Post by applecrisp1 on Mar 12, 2021 14:52:29 GMT -5
Karen --- It sounds delicious. Love reading how you often put your own touch on recipes. Thx for the review and your changes.
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Post by wallycat on Mar 16, 2021 20:11:51 GMT -5
I sort of made this tonight. I used canned cherry tomatoes and added a 10 oz bag of frozen green beans. My personal opinion is that the tomatoes and the feta cheese are just tooooooo "zingy" together. DH will eat feta if I foist it on him and he said "too tart." I used tagliatelle for the pasta (YUM). I could see this w/ broccoli and a cream sauce or just pasta water. I don't think the tomatoes did this any favors. Just my humble opinion. Not a repeater here, but re-tweaked...maybe.
Editing to add: I just added some fancy canned tuna in EVOO to the leftovers and LOVED it.
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andrea
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Post by andrea on Mar 20, 2021 20:45:14 GMT -5
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