MY SALT FREE TIKTOK BAKED FETA PASTA
The salt free version of the pasta that brought crazy all the world
Today I want to share with you a complete salt free version of the most famous pasta of the moment, the one that has literally sent the web and beyond haywire: The TikTok Baked Feta Pasta.
This recipe, which became popular thanks to the new social networks, triggered a real media chaos so much so that in some countries, such as Finland, supermarkets ran out of Feta cheese.
This greek cheese is renowned for its high salt content so, it isn’t really healthy for those, like me, who cannot eat salt. Saying this, it doesn’t mean that we cannot delight ourselves with this dish and last but not least this pasta is perfect these days. We are approaching spring so we need light dishes but, as the temperatures are still a bit crazy, we need also something warm too.
This recipe is super simple but tasty at the same time. Are you ready to discover the “secret” ingredients for this super quick dish?
Below you will find the list of necessary ingredients, the step-by-step procedure but above all the inevitable super summary video. I can’t wait to read your comments in the space provided at the bottom of the page or to hear your feedback. For any doubt or uncertainty, you can always write to me, I will be happy to help you.
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TikTok Baked Feta Pasta without salt
Course: Main CourseCuisine: Vegetarian from the worldDifficulty: Low
A salt-free version of the pasta that brought crazy all the world
200 gr Fresh Pasta (with or without eggs possibly homemade)
400gr Datterino Tomatoes (cherry tomatoes ar good too)
250gr Salt-free ricotta cheese (cow or goat but possibly homemade)
q.s. EVO oil
q.s. Fresh Basil
q.s. Black pepper
Put the the tomatoes, extra virgin olive oil and a sprinkling of pepper in an ovenproof dish and mix everything with the help of a spoon.
Place the ricotta cheese in the middle of the baking dish and sprinkle it with a little more extra virgin olive oil.
Add the diced onion, chilli, oregano and finally some basil leaves. Bake it for 30 minutes about 200°C (392°F).
After about twenty minutes, place a pot with water on the stove. When it has reached the boil point, put inside your prefered pasta and let it cook for the necessary time.
In my dishes, I always go for excellent homemade pasta, in this case, I chose some egg Garganelli made at the moment following my grandmother’s recipe, the same recipe present in the in-person pasta class (the online live class will be available soon check here the ones available at the moment).
After 30 minutes, our baking dish should look like this.
With the help of a spoon we begin to break the ricotta and the little tomatoes.
In calculating the times I recommend you to have the sauce ready first and the pasta just after you break the sauce. In case the pasta is cooked before the sauce, drain it (keeping aside a glass of cooking water), pour it into a bowl, add extra virgin olive oil, and mix. This will prevent the pasta from sticking all over.
Pour the drained pasta and mixed it with the sauce. It’s ready to be served.
If you notice that the pasta you have chosen tends to absorb the sauce too much and therefore make it too dry, add a drizzle of the cooking water. You can also add fresh basil leaves to decorate the dish.
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