The 1st step … The Businesswoman’s Kitchen has got a new look!
It took me some weeks thinking about a new look, designing some new look, looking for a solution – i. e. a new theme – and finally plunging into the cold water by applying it. Of course I’m not finished with anything … there remains a lot of fine tuning – even maybe some major adjustments. So be surprised what happens during the next weeks!
Today I reworked a recipe (technically!) which is brilliant whenever there are lots of fresh tomatoes around … and a delicious creamy piece of feta is chilling in your fridge … (To be honest: I didn’t invent this dish – you’ll find variations of the recipe many a food blog.
I decided to accompany the tomato feta mess w/ pasta. Mezzi rigatoni seemed an appropriate choice. (This pasta needs cooking for 14 min to be soft according to the instruction on the package.)
For the basis …
… finally, after the oven session, you get a casserole w/ sizzling tomatoes & creamy feta.
We don’t need many ingredients:
- tomatoes
- feta
- olive oil
- dried herbs of Provence
- pasta.
The process is simple:
- Preheat the oven to 175° C fan.
- Clean & trim the tomatoes & cut them into halves.
- Squeeze out the seeds/pits – you may skip this.
- Chop the garlic.
- Put olive oil, feta, garlic & dried herbs of Provence in a casserole.
So … just arrange the prepared tomatoes in the casserole & put the casserole in the preheated oven for about 30 min – maybe some minutes more (up to 40 min depending on the tomatoes!).
While the tomato feta mess enjoys the oven session, cook the pasta in salted water.
Finally share the pasta & the tomato feta mess on plates. There isn’t much sauce, however, the tomatoes are soft & juicy, the feta is very soft – so just crush down the tomato feta mess …
… & add some fresh basil leaves.
We had 150 g pasta & then it was a substantial lunch for the 2 of us. It’s also possible to share among 3 people when planning just a small primo piatto.
Enjoy!
- 400 g tomatoes
- 200 g feta
- 1 clove of garlic (finely chopped)
- 1 tsp herbs of Provence (dried)
- 2 tbsp olive oil
- salt & pepper (to taste)
- some fresh basil leaves
- 150 g pasta
- casserole (about 14 x 20 cm / 1300 ml)
- Preheat the oven to 175° C fan.
- Clean & trim & cut the tomatoes in halves. Squeeze out the seeds/pits.
- Put everything (except of the pasta) in the casserole. The feta is on top. Bake in the oven for about 30 min.
- In the meantime cook the pasta in salted water according to the instruction on the package.
- Share the cooked & drained – still hot – pasta on 2 plates.
- Add the hot tomato feta mess – maybe after some crushing – on top & serve at once w/ fresh basil leaves.
