Spaghetti With Tomatoes And Feta Recipes

BAKED FETA PASTA WITH TOMATOES (TIKTOK VIRAL!)

Steps:

• Preheat oven to 400 degrees.
• Pour in 2 pints of cherry tomatoes into casserole dish.
• Place feta cheese block in center of tomatoes.
• Sprinkle tomatoes and cheese with sea salt, freshly cracked pepper.
• Drizzle olive oil around dish, approximately 1/3rd cup, going over tomatoes and cheese. Its fine to use a little more or a little less.
• OPTIONALLY add 1/3rd cup fresh basil leaves - please read article about adding basil leaves prior to baking.
• Place in oven on 400 for 30 minutes.
• Move on to boiling pasta al dente according to box. I recommend Cavatappi, however other pastas can be used.
• Carefully remove dish after 30 minutes. Tomatoes should be popped and cooked, cheese should be hot.
• Throw in chopped garlic. Add in freshly chopped basil leaves, about 1/4th-1/3rd cup, and mix.
• Pour in half of the cooked pasta into dish and stir, combining cheese, tomatoes and pasta.
• Stir in second portion of pasta and continue mixing.
• Serve while warm.

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.

EASY VEGETARIAN SPAGHETTI WITH ZUCCHINI, TOMATO, AND FETA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
• Bring a saucepan of water to a boil while spaghetti is cooking. Cut a cross into the bottom of each tomato and place them in the boiling water for 1 minute. Remove with a slotted spoon and immediately rinse under cold water. Peel, remove central core, and chop pulp.
• Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper. Add tomatoes and cream and bring to a boil. Mix in basil. Stir in feta; cook until warmed through but sauce is not boiling, about 1 minute. Stir in drained spaghetti.

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.

SPAGHETTI WITH TOMATOES AND FETA

Steps:

• Heat oil in a large nonstick skillet over medium high heat.
• Add oregano and garlic, and saute 30 seconds.
• Add tomato, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until heated.
• Combine tomato mixture, spaghetti, and 3/4 cup cheese, toss gently.
• Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper, if desired.
• Serve at room temperature or store in a an airtight container in refrigerator.

SPAGHETTI SQUASH WITH TOMATO, BASIL, & FETA

Steps:

• Using a sharp knife cut the squash in half from stem to bottom. (If too hard to cut, microwave for 3-5 minutes to soften first.) Scoop out seeds and discard (or see note for using the seeds). Place the two halves face down in a casserole dish or on a rimmed baking sheet. Reserve one of the shell halves to serve in, if desired.
• Bake at 400° for 50-60 minutes (this will depend on the size of the squash). When done, the outer skin will be soft enough for a fork to easily penetrate.
• Prep the remaining ingredients, as the rest of the dish will come together quickly.
• Once the squash is tender, remove from the oven and set aside to cool enough to handle, turn squash face up and use a fork to separate the strands. Set aside until ready to toss with the other ingredients.
• Heat 2 tablespoons of olive oil in a skillet over med-low heat, add garlic, and cook 2-3 minutes until fragrant. Add spaghetti squash to the skillet and stir to incorporate the garlic and warm the squash.
• Add tomato, basil, and feta; toss to combine. Remove from heat and drizzle with an additional 2 tablespoons of olive oil. Serve immediately or cover until ready to serve.

TOMATO FETA BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 F. Poke holes in spaghetti squash with a knife and microwave for 5 minutes, then slice in half horizontally (the short way) and remove the seeds. Place the spaghetti squash, cut side down on a rimmed baking sheet with 2 tablespoons of water. Roast spaghetti squash on top rack for 20-30 minutes or until strands are just cooked enough to pull from the shell.
• While the squash is roasting, place the feta cheese in the middle of an 8X12 baking dish. Arrange the tomatoes, mushrooms and garlic around the cheese. Drizzle with olive oil and season with red pepper flakes, black pepper, and half the fresh basil. Place the baking dish on the bottom rack of the oven and roast for 20-30 minutes, or until the tomatoes are bursting and the feta is golden on top. Add the remaining basil and mix.
• When the squash is finished, pull the strands with a fork and place them in the baking dish with the feta cheese and vegetables. Mix until fully combined. Add a squeeze of lemon juice and garnish with more fresh basil if you like.