Tomato feta pasta with greek salad

Tomato and feta pasta

  • 1 liter of cherry, grape or Italian tomatoes
  • 6 garlic cloves
  • 1 shallot, quartered and sliced
  • 1/2 cup olive oil
  • 1 teaspoon crushed red pepper flakes (omit if you don’t like the spice)
  • 1 teaspoon dried oregano
  • 1 (7-8 oz block) block feta cheese
  • 12 oz pasta in pieces like bow ties, rigatoni or something swirly
  • Salt and pepper
  • Optional for garnish: freshly grated parmesan, fresh basil

Preheat the oven to 400 degrees. In a large baking dish, combine the tomatoes, garlic, shallot olive oil, red pepper flakes, if using, and oregano. Fit the block of feta in the center and put in the oven. Bake for 35 to 40 minutes, until the tomatoes burst and bubble.

While the feta and tomatoes cook, bring a large pot of salted water to a boil. Cook the pasta al dente. Reserve 1 cup cooking water and drain the pasta.

Add the hot pasta to the hot tomato dish and toss well to combine. Add some of the reserved pasta water as needed, just a few tablespoons at a time. The feta will melt in the tomato juice to create a creamy sauce that soaks into the pasta. Season with salt and pepper, and any optional toppings desired, and eat right away while it’s hot.

Greek salad

  • 1 lb tomatoes (heirloom, sliced, Roma, plum, even small cherry tomatoes are good as long as they’re ripe!), cut into 1/2-inch pieces
  • 1 cucumber, peeled, halved lengthwise and sliced
  • 1 small onion, sliced ​​and rinsed in cold water
  • 1 bell pepper, julienned
  • 1/2 cup pitted kalamata olives, halved
  • 2 tablespoons olive oil
  • 1 teaspoon of red wine vinegar
  • 1 teaspoon dried oregano
  • 1 tsp dried parsley
  • 4 oz feta cheese, cut into squares
  • Salt and pepper

Combine all the cut vegetables, olives, olive oil, vinegar and dried herbs in a large bowl and mix. I like to add the cheese last so it doesn’t fall apart too much. Mix gently and season to taste with salt and pepper. As this sits, the flavors will meld and the juices will collect at the bottom of the bowl. My Greek brother-in-law likes to soak it up with good bread.