In this recipe, rolls are baked with the pasta for an additional side. I buy pizza dough at a local pizzeria and leave it on the counter for 30 minutes before using.
In this recipe, rolls are baked with the pasta for an additional side. I buy pizza dough at a local pizzeria and leave it on the counter for 30 minutes before using.—alice y
ounces pizza dough
tablespoons extra virgin olive oil
cloves garlic, minced
pinch red pepper flakes
ounces feta cheese, crumbed
tablespoon sun dried tomatoes, chopped
tablespoons fresh thyme
salt and pepper
1/4 to 1/3
cups reserved pasta water
- Preheat the oven to 425 degrees.
- Separate the dough into 4 pieces and roll into 1 inch balls. Let rest on the counter covered by a towel. Add the oil to a skillet on medium high. Once the oil is hot, add the garlic and oil. Cook just until fragrant, about 1 minute. Leave in the skillet to cool.
- Add the crumbled feta, sundried tomatoes and thyme to a large bowl. Add the oil mixture to the feta.
- Cook the pasta for 4 minutes, or until softened but still crisp. drain, reserving 1/2 cup pasta water (just in case you need more than 1/3 to 1/4 cup as the recipe calls for).
- Toss the pasta with the other ingredients in the bowl. Add the pasta water, a bit at a time, and stir until a creamy texture is formed. Some of the feta chunks will remain.
- Put the pasta in a casserole dish and tuck the dough balls into the mixture. Cover with tin foil and bake for 10 minutes. Remove the tinfoil and bake another 10-15 minutes or until the rolls are browned on top.
- This recipe was entered in the contest for Your Best Baked Pasta