Tortiglioni with Homemade Tomato Sauce and Feta Recipe
Pasta with homemade tomato sauce is one of our staples for a quick and easy weekend lunch, and we make many variations based on whats in the fridge or in the garden. At this time of year, the tomatoes are ripe, and this tortiglioni is an easy and tasty way to use them. The feta makes it heartier and adds protein.
Equipment Needed:
• Two stovetop burners
• Blender or Food processor
• Ladle
• Slotted spoon
• Cooking spoons
Ingredients for 2 Servings:
• 150-200 g tortiglioni pasta (or any short pasta like penne or rigatoni)
• 2 cups of ripe cherry tomatoes, halved
• 1-2 garlic cloves
• 100 g feta cheese (can substitute with ricotta)
• Olive oil
• Salt
• 4-5 leaves of fresh basil
Instructions:
1. Boil pasta: Bring a pot of water to a boil and add plenty of salt until it tastes like seawater. Add the tortiglioni and cook it for one minute less than the package instructions suggest.
2. Prepare the sauce: While the pasta is cooking, heat a pan with olive oil over medium heat. Add the garlic (with skin on) and cook until the skin turns golden.
3. Cook the tomatoes: Add the halved cherry tomatoes to the pan and cook for 10-15 minutes until they reduce and create a sauce.
4. Blend with feta: Remove the garlic from the sauce, and use a blender or small counter top food processor to mix the tomato sauce and feta cheese until slightly chunky. Return the mixture to the pan. Add a ladle of the salted pasta water to the sauce to loosen it up.
5. Combine with pasta: Once the pasta is done, use a slotted spoon to transfer the tortiglioni directly into the sauce. Stir gently to coat the pasta in the tomato and feta sauce.
6. Adjust consistency: If needed, add another spoonful of pasta water to achieve your preferred sauce consistency. Let the pasta and sauce cook together for one more minute.
7. Garnish and serve: Finish with freshly ground pepper, fresh basil leaves, and a drizzle of high-quality olive oil. Adjust salt to taste and enjoy!
Substitutions:
• Use penne or rigatoni if you don’t have tortiglioni.
• Substitute ricotta cheese for feta to change up the flavor and texture.
Why You’ll Love This Recipe:
• Quick and easy to prepare
• Perfect for a weekend lunch or dinner
• Great use of seasonal ingredients like ripe tomatoes and basil
• Customizable with different cheeses and pasta types
Equipment Needed:
• Two stovetop burners
• Blender or Food processor
• Ladle
• Slotted spoon
• Cooking spoons
Ingredients for 2 Servings:
• 150-200 g tortiglioni pasta (or any short pasta like penne or rigatoni)
• 2 cups of ripe cherry tomatoes, halved
• 1-2 garlic cloves
• 100 g feta cheese (can substitute with ricotta)
• Olive oil
• Salt
• 4-5 leaves of fresh basil
Instructions:
1. Boil pasta: Bring a pot of water to a boil and add plenty of salt until it tastes like seawater. Add the tortiglioni and cook it for one minute less than the package instructions suggest.
2. Prepare the sauce: While the pasta is cooking, heat a pan with olive oil over medium heat. Add the garlic (with skin on) and cook until the skin turns golden.
3. Cook the tomatoes: Add the halved cherry tomatoes to the pan and cook for 10-15 minutes until they reduce and create a sauce.
4. Blend with feta: Remove the garlic from the sauce, and use a blender or small counter top food processor to mix the tomato sauce and feta cheese until slightly chunky. Return the mixture to the pan. Add a ladle of the salted pasta water to the sauce to loosen it up.
5. Combine with pasta: Once the pasta is done, use a slotted spoon to transfer the tortiglioni directly into the sauce. Stir gently to coat the pasta in the tomato and feta sauce.
6. Adjust consistency: If needed, add another spoonful of pasta water to achieve your preferred sauce consistency. Let the pasta and sauce cook together for one more minute.
7. Garnish and serve: Finish with freshly ground pepper, fresh basil leaves, and a drizzle of high-quality olive oil. Adjust salt to taste and enjoy!
Substitutions:
• Use penne or rigatoni if you don’t have tortiglioni.
• Substitute ricotta cheese for feta to change up the flavor and texture.
Why You’ll Love This Recipe:
• Quick and easy to prepare
• Perfect for a weekend lunch or dinner
• Great use of seasonal ingredients like ripe tomatoes and basil
• Customizable with different cheeses and pasta types