We love a good food origin story. Especially one that starts with a cheese shortage in Finland and ends on TikTok. We took a deep dive into this delicious dish and all its possibilities and now we’re hooked! Our variation? Let us introduce you to the magical combo of our Smoked Extra Virgin Olive Oil and New York Shuk Harissa Paste. Oh my. Make this tonight!
Time: 50 min
Serves 4-6Rating
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Loading...| 1 pint cherry tomatoes | |
| 8 oz block feta cheese, drained | |
| 1 sprig fresh rosemary | |
| 2 sprigs fresh thyme | |
| 2 garlic cloves | |
| 1/2 cup Smoked Extra Virgin Olive Oil | |
| Sea Salt | |
| 10 oz penne or rigatoni | |
| 1 Tbl Harissa Paste | |
| Cyprus Flake Salt for serving | |
| Chopped fresh parsley or basil, for serving |
| 1. | Preheat oven to 400°F. |
| 2. | Place feta in the middle of the deep baking dish, add tomatoes, thyme, rosemary and garlic cloves. Pour in the Smoked Extra Virgin Olive Oil. drizzle olive oil, sprinkle salt and pepper and place it in the oven for 30 minutes until the tomatoes are fully roasted and the feta is golden brown. |
| 3. | While the tomatoes and feta are roasting, boil the pasta in heavily salted water according to package directions until al dente. Ladle out about a cup of pasta water and reserve. Drain the pasta and set aside. |
| 4. | Remove the pan from the oven. Remove the rosemary and thyme stems. Mash the garlic cloves with the back of a fork. Add in the Harissa Paste and stir. |
| 5. | Add in the pasta and use tongs to combine. Use splashes of pasta water to loosen the sauce if it becomes too thick. Add in fresh parsley or basil and sprinkle with Cyprus Flake Salt for serving. |
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