Ingredients with Measurements:
- 1 lb. Sot la Trape pasta
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large baking sheet
- Large pot for boiling pasta
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Rinse cherry tomatoes and pat dry. Place on a large baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper.
3. Roast tomatoes in the oven for 20-25 minutes or until they start to burst and caramelize.
4. While the tomatoes are roasting, bring a large pot of salted water to a boil. Add Sot la Trape pasta and cook according to package instructions until al dente.
5. Drain pasta and return to the pot.
6. Add roasted tomatoes and their juices to the pot with the pasta. Toss to combine.
7. Sprinkle crumbled feta cheese and chopped parsley over the top of the pasta.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 425
Fat: 18g
Carbohydrates: 52g
Protein: 14g
Sodium: 500mg
Sugar: 6g
Substitutions for ingredients:
- Sot la Trape pasta can be substituted with any short pasta shape.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Fresh parsley can be substituted with fresh basil or oregano.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use sun-dried tomatoes instead of roasted tomatoes for a different flavor profile.
- Add sliced black olives or capers for a briny flavor.
Tips and tricks:
- Be sure to toss the pasta and tomatoes together gently to avoid breaking up the tomatoes.
- Use a high-quality olive oil for the best flavor.
- If the feta cheese is too salty, rinse it under cold water before crumbling it over the pasta.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter. Garnish with additional chopped parsley or feta cheese.
Garnishes:
Chopped parsley, feta cheese, sliced black olives, or capers.
Pairings:
This pasta dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Green salad with a lemon vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the pasta is too dry, add a drizzle of olive oil or a splash of pasta water to loosen it up.
- If the feta cheese is too crumbly, try freezing it for a few minutes before crumbling it over the pasta.
Food safety advice:
Be sure to cook the pasta and roast the tomatoes to the appropriate temperature to ensure they are safe to eat.
Food history:
Sot la Trape is a type of pasta that originated in the Emilia-Romagna region of Italy. It is a short, twisted pasta shape that is perfect for holding onto sauces and toppings.
Flavor profiles:
This pasta dish is savory, slightly sweet, and tangy. The roasted tomatoes add a caramelized sweetness, while the feta cheese adds a tangy saltiness.
Serving suggestions:
Serve this pasta dish as a main course for a weeknight dinner or as a side dish for a summer barbecue.
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Region: Greek