Here is the latest craving. Summer time would just not be the same without a little pasta with tomatoes, sale basil and feta. Mounds of Feta.
All you need is your favorite pasta, ask Roma tomatoes, doctor basil, garlic, shallots, olive oil, a bit of butter, parmesan cheese and feta. It can come together in less than 20 minutes.
Let’s get chopping.
Mince your garlic and shallots.
Unleash that feta and parmesan cheese. Use the good stuff. It matters immensely.
Chop those tomatoes and basil. And for those tomatoes, drain the seeds and pulp. Good. Let’s get cookin’. Start boiling your pasta in salted water so it’s ready when you need it.
Heat up your pan under high heat, then add your olive oil with a tablespoon of butter. After the butter melts, swirl the butter and oil together. Add your shallots, garlic and a dash of red pepper flakes.
After the shallots and garlic have become friends, say 1-2 minutes, {before the garlic browns} add your tomatoes and basil. Stir to combine. Season with salt and pepper to your liking. Turn the heat to medium low.
Add in your cooked pasta, stir, then your shredded parmesan and crumbled feta cheese. Stir some more and Viola.
Total summer happiness.
- ¼ cups plus 2 tablespoons Olive Oil
- ½ cup minced Garlic
- ¾ cup minced Shallots
- 1 tsp. crushed Red Peppers Flakes
- Salt and Pepper to taste
- 1½ cups diced Roma Tomatoes
- 1 cup diced Basil Leaves
- 1½ cup crumbled Feta Cheese
- 1 cup shredded Parmesan Cheese
- 16 oz. box of large type Pasta
- Bring a large pot of salted water to boil over high heat. Prepare your pasta according to the box instructions.
- Heat ¼ cup of olive oil in a deep large, pan over high heat. Add the garlic, shallots, and red pepper flakes and cook until tender about 1 minute. Reduce heat to medium low. Add tomatoes, basil, salt and pepper. Cook until the tomatoes just begin to break down. Add the cheese and stir until most of it has melted.
- Add the pasta to the sauce and toss well to coat.
- Divide the pasta among individual bowls, garnish with basil and serve.
I’ll take mine out on the patio with a tall glass of iced tea. Care to join me?
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I’m making this tomorrow! Yum!
Don’t hold back on that red pepper. xo
This looks delish! I am adding it to the menu this week.
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