TikTok-Inspired Baked Feta Pasta

2 pints (20 ounces) cherry tomatoes
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta cheese, drained
10 ounces mezze rigatoni
1 garlic clove, finely grated
1/4 cup fresh basil leaves, thinly sliced
Flaky sea salt, for servin
lg pinch of thyme


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. Pour into a 2 1/2 to 3-quart baking dish. Place the feta in the center of the tomatoes, then season with a pinch of black pepper, lg pinch of thyme and bury garlic under tomatoes. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 425 degrees F, then 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 cooking water, then drain well.

Right as the tomatoes and feta come out of the oven, stir in the garlic. Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s OK if some of the oil isn’t fully integrated and combined). Toss in the pasta and half of the basil until evenly coated. Add some pasta water, a couple tablespoons at a time, if the sauce becomes too thick. Taste and adjust the seasoning with salt and pepper. Top with the remaining basil and a pinch of flaky sea salt for serving.

Note: since I used a dutch oven my tomatoes did not brown as they were not spread out. Added thyme too.

Creamy Greek Pasta Salad from twopeasandtheirpod.com

  • 1 lb pasta such as fusilli, penne, or farfalle
  • 1 1/4 cups plain Greek yogurt
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups halved grape tomatoes
  • 1 seedless cucumber, chopped
  • 3/4 cup pitted kalamata olives, halved
  • 1/2 cup diced red onion
  • 3/4 cup crumbled feta cheese
  • Kosher salt and black pepper, to taste
  1. Cook pasta according to package directions.
  2. While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
  3. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.

Roz’s Caprese Salad with Grape Tomatoes, Mozzarella & Basil

RosalindCorieriPaigeCaprSaladCopyrighted1

  • 4 – 5 cups grape or cherry tomatoes, sliced in halves
  • 1 lb fresh imported Italian mozzarella, cut into ¼ – ½” cubes
  • ¼ cup extra virgin, first preseed Italian olive oil
  • 1 Tbsp. balsamic vinegar (or red wine vinegar for a more mild flavor)
  • 10 – 15 large fresh basil leaves (to taste)
  • Italian sea salt to taste
  • Freshly ground black pepper to taste
  • Fresh Italian bread
  1. Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.
  2. Tear the basil into large pieces and toss into the salad.
  3. Season to taste with sea salt and freshly ground black pepper.
  4. Serve immediately (can be refrigerated to serve a little bit later too).
  5. Serve with fresh, crusty Italian bread