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Best Dadgum Pasta Y'all Ever Had

Best Dadgum Pasta Y'all Ever Had

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Italian Recipes : Dinner Recipes

In September 2024 I had the pleasure of joining my sister Jane's healing group on a trip to Kill Devil Hills in the Outer Banks of North Carolina.  We all shared a love of singing, the beach, dolphins and FOOD!  It was such a great trip and there were many great memories and recipes that we discovered on that trip.  This one was made by Patty Cobb-Baker and it was gobbled up so fast I didn't get to take a picture until it was too late!  Sorry y'all. (Patty is from Texas, hence the title).

 

Total Time

60 minutes

Prepare Time

17 minutes

Cook Time

43 minutes

Recipe Servings

4-6 Servings

Ingredients of
Best Dadgum Pasta Y'all Ever Had

  •  2 pints (20 ounces) cherry tomatoes
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8-ounce block of feta cheese, drained (see notes)
  • 10 ounces mezze rigatoni
  • 1 clove garlic, finely grated
  • Pinch of crushed red pepper flakes, optional
  • 1/4 cup fresh basil leaves, thinly sliced
  • Flaky sea salt for serving

How to Make
Best Dadgum Pasta Y'all Ever Had

  1.  Preheat the oven to 400 degrees F.
  2. Toss the cherry tomatoes and olive oil with 1/4 tsp of salt and several grinds of black pepper in a medium bowl until combined.
  3. Transfer to a 2 1/4 to 3 quart baking dish, place the fetta in the center of the tomatoes and season with a pinch of black pepper.  
  4. Bake until the tomatoes have burst and the feta has softened, about 30 minutes.
  5. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 -15 minutes more.
  6. Meanwhile, bring a large pot of generously salted water to a boil over high heat.  Add the pasta and cook until al dente, about 13 minutes.
  7. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
  8. As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flake. Use the back of the spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated).
  9. Add the pasta and half of the basil and toss until evenly coated.  If the sauce is too thick, stir in some of the pasta water a couple tbsp at a time.  Taste and adjust the seasoning with salt and pepper.
  10. Serve topped with the remaining basil and a pinch of flaky sea salt.

Notes

Be sure to buy a good quality feta for this recipe, particularly because it's the main ingredient and flavor of the dish.  We suggest using a medium or firm Greek feta made only from sheep's milk.  Feta made from cow's milk tends to be crumblier and more sour.