Chances are you’ve probably heard about he TikTok pasta by now. It’s a recipe that has gone viral on that social networking system.
If you’ve been cooking for as long as I have you, too, can probably look at a recipe and tell if you’re going to like it or not. Or what you’re going to leave out or add according to your or your family’s tastes. And this one sounds truly boring to me.
But with a few additions to “Greek it up” a little I think it would be delicious. I would add red onions, Kalamata olives, an Italian or Greek dry seasoning mix and probably some baby spinach right at the end before serving. I would also cut the tomatoes in half, but that’s just me.
But here is the recipe as it is written. And for it to have gone as viral as it has, it must be pretty good as is.
TikTok Pasta
2 pints cherry or grape tomatoes
4 cloves garlic, halved lengthwise
1/2 cup extra-virgin olive oil, divided
Kosher salt
1 block (8 ounces) Greek feta cheese
1/2 tsp crushed red pepper flakes, or to taste
Freshly-ground black pepper
12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini
Fresh basil leaves, for serving
Position a rack in the middle of the oven and preheat to 400 degrees.
In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins. Meanwhile, bring a large
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves. —kwc—
Here’s a dessert recipe that is so easy we could have all made it during the power outage provided we could find all the ingredients.
Blueberry Lemon Heaven Dessert
1 whole angel food cake
1 package (3.4 ounces) instant lemon pudding
1 1/2 cups milk 1 cup sour cream
1 cup sour cream 1 can (21 ounces) blueber
1 can (21 ounces) blueberry pie filling
8 ounces whipped topping, such as Cool Whip
1 tbsp lemon zest
Cut angel food cake into cubes.
In a large bowl combine lemon pudding, milk, and sour cream. Using a handheld mixer, beat on medium-high for 2 minutes. Set aside.
To assemble, in a 9x13 baking dish, arrange 1/2 of the angel food cake cubes in a layer. Drop half of the blueberry pie filling over top of the angel food cake cubes.
Cover the blueberry filling with the remaining angel food cake. Spoon lemon pudding over the cake and spread evenly. Drop with whipped topping in dollops over the pudding layer. Using an offset spatula, spread into an even layer.
Carefully spread the remaining blueberry pie filling over the whipped topping. Garnish with lemon zest.
Place in the refrigerator for 3-4 hours. Serve cold.
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