Pasta is a non-negotiable element of our family’s culinary life. My daughter would be content to have some form of pasta for dinner or lunch (and possibly even breakfast) seven days a week. When she wishes to feed herself, she boils a pot of pasta and grates cheddar cheese over it; this is her comfort food. My husband would be pleased to classify fettuccine Alfredo as its own food group. To be fair, pasta is made from grains and there’s plenty of cheesy dairy in the sauce. If you add a sprig of basil, why, that’s a leafy green vegetable. Boom! Balanced diet.
As for me, I like a bit of tomato in my sauce. OK, I like a lot of tomato. I love spaghetti marinara or pasta with chopped fresh tomatoes mixed with garlic, olive oil and salt. If I’ve got some whole-milk mozzarella or a wedge of Parmigiano-Reggiano to grate over the top, even better. It’s not that I dislike cheese — ha ha, what an absurd notion! — it’s just that I prefer tomatoes to be the star of my pasta show.
Since we’re coming into peak tomato season, I thought I’d try a recipe that’s been floating around social media for the past couple of years wherein you bake a whole block of feta with two pints of cherry tomatoes. The feta melts and the tomatoes bubble and without you doing anything at all, the whole thing turns into a luscious, tangy, melty-cheesy sauce for your poor naked noodles. Stir and serve!
Well, reality is often far removed from the mouthwatering magic depicted in photos and videos posted on the internet. Social media mavens aren’t an accurate predictor of what will happen in my own kitchen, so I set out to recreate this recipe with middling expectations of success.