It is almost May and here in Upper Peninsula of Michigan we are experiencing yet another snow storm. Which makes my headspace not quite ready for the Summer season yet and still in comfort food mode. This pasta dish is perfect for that cold night and very versatile (if you aren’t like myself, and obsessed with Feta cheese and fresh dill and happen to have them in your fridge at all times). I have also tried this with substituting the dill and Feta for Parmesan and basil and it worked out amazing.
Dill and Feta Pasta
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Loading...Ingredients
- 6 oz. Pasta (Gemelli noodles pictured)
- 1 oz. Feta, crumbled
- 1 oz. Butter
- 1 Garlic Clove, minced
- 8 oz. Tomato Sauce
- 1 Red Onion, thinly sliced
- 2 Dill Sprigs, removed from stem and chopped
- 1 tsp. Garlic Salt
Instructions
Boil the pasta for 12-13 minutes until al dente. Save around 1/4 cup of the pasta water for later. Drain the pasta and set aside.
In a medium size pan, add 2 tsp. olive oil and the thinly sliced red onion. Add the garlic and stir and cook for around 6 minutes.
Add the tomato sauce, 1/2 of the pasta water and garlic salt and bring to a simmer. Once the sauce is simmering, add back in the pasta and the butter and garlic.
If the sauce is too think, add small amounts of the remaining pasta water until the desired consistency.
Divide into two serving dishes and top both with half of the feta cheese and fresh dill.
Notes
If you aren't a fan of Feta and Dill, you can substitute the cheese and herb combination out for whatever you may have in your refrigerator. I have tried Parmesan and Basil and it was also delicious!
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