We are low carb so the 'pasta' I used in this dish was low carb macaroni and Palmini spaghetti mixed together because it's the only two low carb pastas we had in the pantry at the time. I finished the meal by using some keto buns to turn into cheesy garlic bread.
Oh my. It was good. Very good.
Feta and Roasted Tomato Pasta Sauce
2 pints cherry tomatoes
1 small block feta cheese (about 6-8 ounces)
Olive oil (I used avocado oil)
Salt and fresh cracked black pepper
Fresh minced garlic
1 small block feta cheese (about 6-8 ounces)
Olive oil (I used avocado oil)
Salt and fresh cracked black pepper
Fresh minced garlic
Dried red pepper flakes
Dried basil or fresh basil
Pasta of choice (we use low carb and keto pastas)
In a cast iron skillet I used about 1/3 cup oil, added the cherry tomatoes and roasted them in a 400 degree oven until they were starting to crinkle but weren't yet brown. At that point add the block of feta cheese to center and return to the oven to roast until the tomatoes start to turn golden brown on the edges.
Add a dollop of fresh, minced or chopped garlic and salt and pepper to the feta, return to the oven for a few minutes to roast the garlic a bit. Then sprinkle the rest of the spices on top and mash the tomatoes with the back of a spoon as well as smashing the cheese, all together to form a sauce. I debated using a stick blender to blend it a little more but I liked the rustic sauce as it was.
Add a dollop of fresh, minced or chopped garlic and salt and pepper to the feta, return to the oven for a few minutes to roast the garlic a bit. Then sprinkle the rest of the spices on top and mash the tomatoes with the back of a spoon as well as smashing the cheese, all together to form a sauce. I debated using a stick blender to blend it a little more but I liked the rustic sauce as it was.
Boil and drain your pasta, top with the sauce and serve with your favorite garlic bread and a side salad.
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| Adding the feta cheese and returning it to the oven |
