Pasta With Crunchy Crumbs And Feta For One Recipes

EASY PASTA WITH FETA CHEESE

Steps:

• Preheat the oven to 400 F.
• Place the block of feta in the center of a 9x13 inch baking dish, then pour the dry pasta around the feta.
• Pour the broth over the uncooked pasta, then carefully stir the pasta with the broth (making sure not to stir the feta in with it), to make sure that the pasta is fully submerged in liquid.
• Sprinkle the cherry tomatoes over top of the noodles, then drizzle over the olive oil and salt and pepper.
• Cover the baking dish with foil as tight as possible, and bake at 400 F for 40 minutes.
• Once finished baking, remove the foil, add the minced garlic and fresh basil, and stir everything together until fully combined. Serve and enjoy!

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.

BAKED FETA PASTA

Steps:

• Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.

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.

CRISPY FETA WITH LEMON

Steps:

• Cut the feta in 1/4-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
• In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
• In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.

PASTA WITH CRUNCHY CRUMBS AND FETA FOR ONE

Steps:

• Pour boiling water into a large pan, add some salt and the pasta and cook according to the pack instructions.
• Meanwhile, heat the butter in a small saucepan and when sizzling add the breadcrumbs and cook for about 5 mins, stirring occasionally until crisp and golden. Use a zester (or grater) to grate the lemon zest into the crumbs. Cut the lemon half into two wedges and set aside.
• Drain the pasta, put it back in the pan, toss in the crumb mixture, add the feta cheese chunks, parsley and seasoning.
• Serve in a large warm bowl drizzled with olive oil and with the lemon wedges on the side. Squeeze lemon juice over as you eat the pasta to bring out the flavour.