Sometimes home-made noodles can be just as simple. Although I could eat more than 90% of Asian and Indian food, but the pasta need will eventually come through. So too with this dish, which is so incredibly easy to boil. Cherry tomatoes and feta are just always a mad combination, because it does not need it anymore.
This pasta with cherry tomatoes and feta will overturn you!
Pasta with cherry tomatoes and feta
Do you know these days when you are searching in vain for something edible in your kitchen? This recipe was made on such a day. Sunday, the supplies of vegetables used up and also in the fridge nothing more than a torn pack of feta cheese. Fortunately, recently, following my curiosity, I have a can of preserved cherry tomatoes thrown into the shopping cart. While I’m not a big fan of canned food in general, canned tomatoes are always a great alternative if you’re not fresh. Especially in spring, when there are no German tomatoes.
As there was still a gaping void on the vegetable side and cheese was always screaming for tomatoes, I thought, well, let’s just try it . When I opened the can, I was completely blown away! In the midst of tomato juice swim wonderfully full red cherry tomatoes.
So, get to work!
Cook the noodles, put them all in a pan, add the tomatoes and spread the cheese over them. Stirred three times and already the pasta is finished with cherry tomatoes and feta cheese. Sounds great, right?
I say, what could be better than such a simple quick meal? Perfect for those stressful days when you do not want to be in the kitchen forever, but just want to quickly put a warm dish on your plate. I hope you like the recipe for pasta with cherry tomatoes and feta and you cook it fast!
Tips and Tricks
- Always use freshly ground pepper whenever possible, its flavor is much better than that of ground pepper, and spice mills do not cost that much.
- Fresh herbs are a must! It does not hurt to always have a pot of basil in the house, so you can always quickly make a small pesto or miss pasta dishes the last kick.
- Tube noodles are best for this dish. I fell in love with this short Rigatoniform!
- Retaining some of the noodle cooking water, it will make for a bit more bond later on, without letting it get soupy.
- 200 g durum semolina pasta (eg Mezzi Rigatoni)
- 100 g feta or brine cheese of your choice
- ⅔ – 1 tin of cherry tomatoes or 150 – 200 g of fresh cherry tomatoes
- fresh herbs
- Cook the noodles until they are al dente. From the cooking water, skim just under 120 ml. Drain the pasta and drain briefly.
- Wash and dry the herbs, then cut into thin strips or finely chop.
- Heat a medium-high pan and add a little olive oil. Add the noodles and sauté briefly, then add the cherry tomatoes with the sauce **.
- Stir for about 5 minutes while stirring, then crumble the cheese over it with your hands.
- Add some of the removed cooking water and stir briefly, if necessary add more, but beware, the noodles should not float in liquid!
- Season with salt and pepper to taste.
- Arrange the finished noodles in deep plates and garnish with fresh herbs.