Crock Pot baked feta pastaĪdd the tomatoes, olive oil, feta cheese, and garlic to your crock pot. Season to taste, stir in the basil and enjoy. Turn on sauté mode and stir, breaking up the tomatoes and feta into a creamy sauce, coating the pasta. Cook on high pressure for 5 minutes, then quick release the pressure and remove the lid. Place 1.5 cups water or stock, 2 pints cherry tomatoes, 1/3 cup olive oil, 8 oz of feta cheese, garlic, and 9 oz uncooked short pasta. Stir the tomatoes and cheese with the garlic and red pepper until everything forms a creamy sauce then pour over cooked pasta. Air fry at 400☏ for 30 minutes, or until the tomatoes have burst and the cheese is golden. Place the ingredients in the baking dish and set inside the air fryer. Make sure your baking dish fits inside your air fryer. To make baked feta pasta in the air fryer: Broccoli and lemon – chop up 1 head of broccoli in place of the tomatoes and finish with lemon zest.Zucchini and peppers – chop up 1-2 zucchinis and 1 red pepper in place of the tomatoes.If you’re really not a fan of tomatoes, try these no tomato baked feta pastas: Refrigerated tomatoes won’t taste as good as room temp ones. Just remember to keep your tomatoes on the countertop until you cut them. Even if you aren’t a tomato fan, fresh, ripe, in-season tomatoes just hit different, so give them a try! There are so many sweet tomatoes out there right now and they’ll all add a nice seasonal twist to this comfort classic. It’s tomato season and fall is the perfect time to make Tiktok baked feta pasta. Slice some up to stir in and keep some extra leaves whole to garnish with! basil – fresh basil and tomatoes are perfect pairing.garlic – a couple cloves of minced garlic are mixed in and the residual heat of the tomatoes mellows the sharpness out while still giving you a huge hit of garlicky goodness.pasta – you can use any shape you like, we went with casarecce the first time and rotini the second time and both were great.Too little olive oil and your tomatoes will end up drying out. I went with 1/3 cup, you want enough to coat the tomatoes and feta while having a bit of oil pool at the bottom of your baking dish so the tomatoes are essentially doing a tomato confit type thing. olive oil – most of the recipes I’ve seen call from anywhere from 1/4 to 1/2 cup of olive oil.If you want a milder, creamier feta, try French feta, it’s less tart than Greek. Grab a block of feta, the kind that comes in a brine, not the crumbles. feta – you’ll want to get a nice higher quality Greek feta since it’s the main flavor of the dish.I used one package of classic cherry tomatoes and one package of cherry tomatoes on the vine. cherry tomatoes – the sweeter the better! There are so many types of mini tomatoes these days, from strawberry to grape to on the vine to heirloom.
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