FETA AND TOMATO PASTA WITH FRESH GARLIC ROLLS
Beautiful, simple dish. Can be easily adjusted according to taste and portions.
- 3 wheels of Feta
- 2 x 500 g punnets of cherry tomatoes, not plum- the skin is too hard
- olive oil
- spices of choice
- fresh garlic
Combine all ingredients in an oven tray. I used all ‘green’ spices-thyme, parsley, Italian herbs and pasta spice, plus fresh garlic and garlic powder.
Bake at 180ºC for half an hour. Mash everything together – be careful not to splash the tomato juice on yourself and burn.
Serve with cooked pasta of choice- today I used fuscili, I’ve used penne before.
- Freshly baked garlic bread:
- 1 teaspoon yeast
- 2 tablespoons sugar
- ½ cup warm milk
- 1 large egg, whisked
- 2 cups cake flour
- 3 tablespoons unsalted butter
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 tablespoon dried parsley
- ½ teaspoon fresh crushed garlic
Mix all the ingredients until combined and smooth. Rest for 90 minutes.
Punch dough down and devide into 10 pieces, or less for bigger rolls. Roll out flat into a ribbon and roll up into an oval, kind of stretching the dough outward slightly as you are rolling.
Rest for 30 minutes, covered.
Egg wash and bake at 180 ºC for 25 – 30 minutes.
Note:
I found the garlic taste was not as much as I would have liked, so feel free to add more.
Recipe and photos: Stephanie Kohrs Ferreira
