Feta Pasta

Name: Feta Pasta
Cuisine: American
Ingredients: 3-4 Tbsp Olive Oil; 16 oz. Spaghetti or Pasta of Choice; 4 Cups Cherry or Grape Tomatoes; 3 Shallots or 1 Small Onion (Thinly Sliced); 8 Cloves Garlic Halved; 8 oz. Feta Block; 1/2 Cup Dry White Wine (I used Sauvignon Blanc); 1/2 Cup Freshly Grated Parmesan; 1 tsp Italian Seasoning; Salt (To Taste); Black Pepper (To Taste); 1 Cup Reserve Pasta Water; Fresh Parsley &/or Basil (Garnish)

Jenny Lynn @PattonIsGod

Cincinnati, Ohio

Feta Pasta

Jenny Lynn @PattonIsGod

Saved

Ingredients

3-4 TbspOlive Oil
16 oz.Spaghetti or Pasta of Choice
4 CupsCherry or Grape Tomatoes
3Shallots or 1 Small Onion (Thinly Sliced)
8 ClovesGarlic Halved
8 oz.Feta Block
1/2 CupDry White Wine (I used Sauvignon Blanc)
1/2 CupFreshly Grated Parmesan
1 tspItalian Seasoning
Salt (To Taste)
Black Pepper (To Taste)
1 CupReserve Pasta Water
Fresh Parsley &/or Basil (Garnish)

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Steps

1

Preheat Oven to 425°. In a Casserole Dish, place Tomatoes and 1 or 2 Tbsp Olive Oil. Mix. Season with Salt and Pepper. Place Block of Feta in the center of the dish. Season Feta and Tomatoes with Italian Seasoning. Place in the Oven, and roast for 30 - 40 Minutes, or until the Feta and Tomatoes are roasted and have color.
2

Heat a Dutch Oven or Deep Skillet over Medium Low Heat. Add Olive Oil. Add Shallots/Onions, Garlic, and a Pinch of Salt, saute for several minutes until softened and well caramelized. Garlic should mash, at this point.
3

Add White Wine. Allow to Reduce by Half. While this is happening, bring a Large Pot of Salted Water to a Boil. Add Pasta, and cook until Al Dente.
4

Now, remove Tomatoes and Feta from Oven. Transfer Feta and 1/2 to 1 Cup of Pasta Water to a Blender. Blend until smooth and creamy. Set aside.
5

Add Pasta to the Shallot and Garlic mixture, along with the Tomatoes and their Juices. Toss with Tongs. Add the Feta Sauce and Toss. Add Parmesan and Fresh Herbs, if using. Mix thoroughly and Serve immediately.
6

Enjoy!