If you are on social media, chances are, you have noticed a very popular craze going around that is centered around baking tomatoes and feta to create a creamy pasta sauce.
The excitement apparently started with short, instructional videos on TikTok. The videos have been shared all over Facebook, Instagram and YouTube.
The basic recipe consists of roasting a couple of pints of small tomatoes, with a block of feta cheese nestled into the center of the tomatoes and drizzled with olive oil.
Some culinary experts do not necessarily recommend baking feta. However, one of my favorite appetizers is made by baking spinach and feta wrapped in phyllo dough, which is a common practice, so I have to disagree with the school of thought with regard to not baking feta cheese.
A good friend of mine said they used spaghetti squash instead of regular pasta and it made a wonderful meal. I believe they also substituted a block of cream cheese for the feta.
I had feta on hand but the cream cheese sounded like an idea that would result in a really smooth sauce. I gave the concept my own touch and it did indeed create a fabulous sauce. I added a couple of handfuls of fresh spinach leaves when I stirred the mixture together, but a little fresh basil or dried Italian herbs would be very good, as well. I used orecchiette, “little ears” pasta. The little dips in the pasta cupped the sauce making each bite just perfect.
The phenomenon is definitely worth a try, and it is surprisingly very easy. It’s a fun, unexpected way to prepare sauce, and the roasted tomatoes add a good depth of flavor. This makes a great meatless, but hearty pasta dish.
Enjoy food made fresh!
Baked Pasta Sauce
1½ to 2 pints whole cherry or grape tomatoes
6 to 8-ounce block feta or cream cheese
3 garlic cloves, peeled and minced
½ teaspoon salt
¼ teaspoon ground black pepper
1/8 to ¼ teaspoon crushed red pepper flakes
2 tablespoons olive oil
1½ cups fresh spinach leaves
12 ounces dried pasta, prepared to serve
Preheat oven to 400 degrees F.
In a medium to large baking dish, make a single layer of fresh cherry or grape tomatoes. Nestle a block of feta or cream cheese right into the center. Scatter the garlic over the top. Season with salt, pepper, and red pepper flakes. Drizzle with oil, including the top of the cheese. Gently toss the tomatoes to coat.
Bake for 30 minutes. If you desire a bit more roasted flavor and color, place under the broiler for 1 minute. Note: Be certain that your baking dish can withstand the heat of the broiler.
Stir the mixture together. Toss in spinach and stir again. Serve over warm pasta. Makes 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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