Very Easy And Tasty Pasta With Tomato And Feta Recipes

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.

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.

PASTA WITH SUN-DRIED TOMATOES, SNAP PEAS, AND FETA

Steps:

• Boil spaghetti in salted water according to package directions. It is VERY IMPORTANT to cook the pasta al dente (undercooked) because you are going to add it to the heat later. If you do not cook it al dente, the noodles may become overcooked and soggy.
• Season chicken breasts according to taste. Brown and cook on the stove using olive oil. Set aside.
• Using the same pot you cooked the chicken in, add 1/2 cup of olive oil. Add 5-6 cloves of minced garlic. Keep the heat somewhat low so you do not burn the garlic.
• Add red pepper flakes. It is very important to not skimp on the garlic and red pepper flakes. This will give the sauce flavor, and without it the sauce will be bland. It is hard to be sure of the exact measurements, since it is according to taste. I used about a tablespoon or more of red pepper flakes, but we like it a bit spicy. I suggest you add a teaspoon at a time, tasting the sauce as you go, to see what heat level you prefer. Some might like more garlic and red pepper flakes, some might like less, so be sure to taste it as you go.
• Drain pasta and stir in oil mixture. Optional step: I add about a little bit of chicken broth to make it more liquidy and add flavor. Again, you just have to wing it here, and see what suits your taste.
• Add sun-dried tomatoes and snap peas. Cook on moderate low heat until snap peas are heated. Snap peas should not be soggy, but have a little bite (crisp) to them.
• Add feta cheese and toss. Optional step: add fresh parsley.
• Place sliced chicken breast on top.
• Enjoy!

CHASE'S BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place cherry tomatoes, onion, and garlic in the prepared dish. Drizzle olive oil over top and season with salt and pepper; toss to coat. Set feta block in the center of the dish and turn over to coat with olive oil and spices.
• Bake in the preheated oven until tomatoes soften and feta is starting to brown, about 35 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Remove casserole dish from the oven and stir in cream, basil, and pasta. Keep stirring until pasta and feta are well mixed with the sauce. Serve immediately.

FARFALLE WITH TOMATOES AND FETA CHEESE

Steps:

• 1. Cook the pasta in a large pot of boiling salted water until al dente.
• 2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.

ROAST CHERRY TOMATOES AND FETA

Steps:

• Preheat oven 200°C, arrange tomatoes in a single layer in an ovenproof shallow dish (use two if you don't have one that is big enough, but it is important that there is only one layer), cut side up.
• You don't need to grease the dish Sprinkle salt, pepper, herbs, breadcrumbs, parmesan and feta crumbles evenly on tomatoes Bake for 20 minutes or until tomatoes are tender and cheese is melted and bubbling Let cool 5 to 10 minutes and serve.

CAMPANELLE WITH TOMATOES AND FETA

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
• Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.