I made up this pasta recipe for an unplanned group dinner when I found myself with practically no ingredients at home. I modified over time and now serve it both hot and cold – save the leftovers for lunch! Orechiette (or “little ears” in Italian) are my favorite kind of pasta – the shape is perfect for holding sauce or, in this case, cheese. If you can’t find orechiette though, any small pasta shape will work (like shells or macaroni, for example).
Spicy Greek Orechiette
1 pound of orechiette pasta
1-2 cups of feta (depends on how much you like cheese – I use the full 2 cups)
1 large box of cherry tomatoes, halved
2-3 teaspoons of red pepper flakes
Add orechiette and cook until al dente, about 5-8 minutes (shorter if using fresh orechiette). Strain and return the pasta to the pot.
Mix in the feta and halved cherry tomatoes.
Stir in red pepper flakes, adjusting to taste, and serve.