Baked Feta Pasta - Food Easy Recipe

This is the story about another viral TikTok trend that I kinda sorted wanted to hate...but didn't. It's not that I didn't think the idea sounded delicious. It's just that the whole thing seemed too simple. Obviously roasting a block of feta with bursting tomatoes is going to be amazing.

Ingredients:

2 pt. cherry or grape tomatoes

1 shallot, quartered

3 cloves garlic, smashed (optional)

1/2 c. extra virgin olive oil, divided

Kosher salt

Crushed red pepper flakes

1 (8-oz.) block feta

3 sprigs thyme 

10 oz. pasta

Zest of 1 lemon (optional)

Procedure: 

1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine. 

2. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top. 

3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.

4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving. 

One-pan spaghetti with nduja, fennel & olives - Homemade Recipe

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

Ingredients: 

400g spaghetti

3 garlic cloves , very thinly sliced

½ fennel , halved and very thinly sliced

75g nduja or sobrasada paste

200g tomatoes (the best you can get), chopped into chunks

75g black olives , pitted and sliced

2 tsp tomato purée

3 tbsp olive oil , plus a drizzle

2 tsp red wine vinegar

40g pecorino , plus extra to serve

handful basil , torn

Procedure: 

STEP 1

Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.

STEP 2

Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

Cacio e Pepe - Food Easy Recipe

You can wow ’em with phyllo-topped mac and cheese or carrot gnocchi. But sometimes simplicity wins out. That’s why everyone should know how to make cacio e pepe, pasta with cheese and pepper.

Ingredients: 

12 ounces spaghetti

4 tablespoons unsalted butter, at room temperature

1 tablespoon extra-virgin olive oil

⅔ cup grated Pecorino Romano cheese

Kosher salt and freshly ground black pepper, to taste

Procedure:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, 8 to 10 minutes.

2. While the pasta cooks, mash the soft butter with the olive oil and Pecorino in a large bowl to form a paste.

3. When the pasta is cooked, reserve ½ cup of the pasta cooking water and drain the spaghetti. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season to taste with salt and lots of freshly ground black pepper. Divide the pasta among four plates; serve immediately.

Lemony Broccolini Pasta - Food Easy Recipe

Hey, there’s nothing wrong with dumping jarred marinara onto your plate of pasta. It takes two minutes. But sometimes we want something a little more…elegant. That’s where this 15-minute lemony broccolini pasta comes in. It’s gorgeous enough to serve at your next dinner party, but not too fancy for the kiddos.

Ingredients: 

1 pound casarecce or other short pasta

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 pound broccolini, roughly chopped

2 garlic cloves, thinly sliced

Zest and juice of 1 lemon

½ cup heavy cream

⅓ cup grated Parmesan cheese

Kosher salt and freshly ground black pepper 

½ cup pine nuts

3 tablespoons chopped fresh basil

Procedure: 

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the package until al dente.

2. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the broccolini and sauté until tender, about 5 minutes. Add the garlic, lemon zest and lemon juice; sauté until fragrant, about 1 minute.

3. Stir in the heavy cream and bring to a simmer over medium heat. Add the Parmesan cheese.

4. Drain the pasta and then combine it with the sauce, tossing well to coat. Season with salt and pepper. Garnish with pine nuts and basil.