Style at a Certain Age is a lifestyle blog by Beth Djalali dedicated to aging with grace, strength, and beauty.
happy friday, ladies! can you believe it’s June?! the year is zipping by as it typically does, but it’s hard to wrap my head around the fact 2021 is almost half over. Memorial Day has come and gone, and now it’s onto Fourth of July. well, not quite yet. the first blush of summer has arrived, so let’s enjoy every minute. thankfully, the weather has been on the cool side the past week, to which i say thank you! temps in Georgia are bound to heat up, so each and every day below ninety degrees is a blessing.
last weekend, i had my family over for dinner, which is always loads of fun. instead of the typical barbecue, i decided to whip up an easy pasta recipe i just had to share with y’all. what goes with pasta? if you guessed Caesar salad, go to the head of the class! check out the recipe here. in my book, there’s nothing better than pasta with a side of salad.
last week, a good friend shared a recipe of Tik Tok pasta with me, which i knew i had to try! it’s been around for several years, but i had never heard of it. when it first appeared on the scene, it was so popular that feta cheese was hard to come by. that’s the internet for you!
pasta is so easy to make when you’re short on time. but trust me, this recipe is delicious! serve it as is or adjust it by adding protein (chicken or shrimp or whatever suits your fancy). use whatever pasta noodles you have on hand, although the recipe recommends short noodles. i went against that advice and made spaghetti noodles, but it turned out perfectly fine. let me tell you, if you’re looking for an easy-peasy dinner to throw together that can feed a crowd, this one is sure to please.
Preheat the oven to 400 degrees F.
Toss the cherry tomatoes and olive oil with ¼ teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Pour into a 2½ to 3 quart baking dish. Place the feta in the center of the tomatoes, then season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 450 degrees F, then continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
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. Reserve ½ cup of cooking water, then drain well.
Right as the tomatoes and feta come out of the oven, stir in the garlic. Use the back of spoon to smash the tomatoes and feta into a smooth and creamy sauce. Toss in the pasta and half of the basil until evenly coated. Add some pasta water, a couple of tablespoons at a time, if the sauce becomes too thick. Taste and adjust the seasoning with salt and pepper. Top with the remaining basil and a pinch of salt for serving.
Any type of pasta can be used in this recipe. And any type of protein. I chose spaghetti noodles and shrimp cooked with olive oil and garlic.
my favorite pan to cook with these days is the Always Pan. now every single member of my family has one. why? it’s so versatile and a dream to clean.
what goes better with pasta than a glass of wine? cabernet is my go-to, and i recently discovered Bota Box when i picked one up for my week at the beach. the wine is quite good even though it comes in a box. boxed wine is perfect for a dinner party as it can easily keep your guest’s glasses full.
oscar and i wish you a lovely weekend!