I haven’t been able to post recipes much because we have had so much rain. I do not know as much as I want about food photography, but I do know that you need a sunny day to take a bright picture. So today is beautiful, and I am cooking like a maniac. The good thing is my family has several options for dinner tonight.
This is a quick and easy meal. I love to make a big bowl of this pasta on the weekends. This is a perfect side dish to go with a grilled chicken breast. I enjoy just eating a bowl for lunch. You can add chicken to it for protein. You do not have to roast the tomatoes, but it only takes a few minutes and they are delicious.
Pasta with Cherry Tomatoes and Feta
Makes 4 (1 1/4 cup) servings
4 cups cherry tomatoes, halved and roasted
5 teaspoons olive oil, divided
1/2 teaspoon salt
8 ounces uncooked spaghetti
1/3 cup fresh basil, chopped
1/4 teaspoon fresh ground pepper
1/3 cup feta cheese, crumbled
Preheat oven 400 degrees. Drizzle tomatoes with 1 teaspoon oil. Roast for 10 minutes or until done. Cook pasta according to package directions. Drain and return to pan. Stir in tomatoes, 4 teaspoons oil, basil, salt, pepper, and feta. Toss and serve.