Maturation in wooden barrels gives this authentic Greek Feta a rich lasting flavour and soft crumbly texture.
Vodka Rigatoni Pasta with Feta
Using barrel-aged Feta instead of industrial feta takes this viral recipe to elite heights!
Using barrel-aged Feta instead of industrial feta takes this viral recipe to elite heights!
Ingredients:
- 500g/ 1lb cherry or grape tomatoes
- 4 cloves garlic, peeled, bruised
- 1⁄4 cup tomato paste
- 1⁄4 cup vodka
- 1⁄2 teaspoon dried chilli flakes
- 180g Aphrodite Barrel Aged Feta
- 1⁄4 cup extra-virgin olive oil
- 400g/ 14oz rigatoni
- 3⁄4 cup (375ml) thickened cream
- basil leaves, for serving
Method:
- Preheat oven to 200C fan forced (400 F). Place the tomatoes, garlic, tomato paste, vodka and chilli flakes in a large baking dish. Season with salt and pepper & toss well to coat.
- Place the Feta in the centre of the tray and drizzle over the olive oil. Bake for 20 minutes or until the garlic has softened and the tomatoes have split.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water, according to the packet instructions, or until al dente. Drain, reserving 1⁄2 cup of pasta water.
- Remove the tray from the oven and add the cream, mash the feta and tomatoes with a fork & mix until well combined. Coat the pasta in the sauce, adding the reserved pasta water if it looks too dry. Season with salt & pepper and divide between serving bowls. Top with fresh basil leaves.
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