Author Notes
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
Ingredients
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6 ounces
pizza dough
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2 tablespoons
extra virgin olive oil
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2
cloves garlic, minced
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1 pinch
red pepper flakes
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4 ounces
feta cheese, crumbed
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1 tablespoon
sun dried tomatoes, chopped
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1 1/2 tablespoons
fresh thyme
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salt and pepper
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1/4 to 1/3 cups
reserved pasta water
Directions
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Preheat the oven to 425 degrees.
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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.
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Add the crumbled feta, sundried tomatoes and thyme to a large bowl. Add the oil mixture to the feta.
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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).
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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.
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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.
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