Finally got around to trying the trending #fetapasta recipe (I believe it went viral first in Finland and then on TikTok)! Anyway, I was curious and wow… This is an extremely low-effort dish made with just a handful of easily obtainable basic ingredients, but it packs a punch of flavor! The salty tang of the creamy feta cheese pairs well with the sweet burst from the tomatoes & fragrant freshness of the basil. Definitely a dish I’d go back to again. If you’re looking for feta, make sure it’s made from sheep’s or goat’s milk, which I feel is more creamy than those made from cow’s milk (those imposters! haha).
Recipe:
Prep: Preheat oven to 400°F. Mince 5 cloves of garlic. Wash 1-2 pints of cherry or grape tomatoes and quickly rinse ¼ cup fresh basil (1 large sprig) and julienne into thin strips.
In an oven-safe baking dish or pot, pour in your tomatoes, place an 8 oz block of sheep (or goat) milk feta cheese in the center and cover in ½ cup extra virgin olive oil. Gently toss to coat. Sprinkle minced garlic over the top and cover with lid.
Bake in oven for 40-45 minutes (just until the tomatoes have burst and feta cheese is meltingly soft).
In a large pot, cook 8 oz cavatappi pasta (or your favorite pasta shape) for about 8-10 minutes in boiling water (seasoned to taste w/ salt). Drain and set aside.
Remove baking dish from oven and immediately sprinkle in julienned basil. Gently break apart cheese with a fork and then mix with a spatula until all ingredients are well-incorporated.
Carefully transfer the cooked pasta to baking dish and toss gently to combine and coat. Season with black pepper and garnish with a few leaves of fresh basil.