54 minutes ago, jedovaty said:I read a super simple recipe someplace on the interwebs: bake feta with cherry tomatoes, garlic, and olive oil, then stir in noodles with a little cooking water and basil. Tastes great, but texture was a little grainy.
Flavors sound nice. I like roasted tpmatoes. I'd add a sprig of rosemary , thyme, or oregano. Feta does run the gamut from creamy to crumbly so that may have been a factor in graininess. I'd be more inclined to bake/roast the tomato + aromatics, then put in pan with feta and let it melt till creamy. The pata water and noodles could go same time. Should not take more than a warm u of minute or so to meld it all. Many here like to roast the tomatoes in bulk and keep as a flavorful ingredient for such quick assemblies. They freeze well. I also like your plate shape.
