Health Martha Stewart’s Version of the Viral Baked Feta Pasta Might Be the Most Delicious Yet
The Most Popular Home-Cooked Food in America Right Now
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Not evencan shy away from hopping on an internet bandwagon every once in a while. The lifestyle guru is always sharing her favorite recipes to her Instagram page for her followers and recently, Martha Stewart Living posted her take on the viral baked feta pasta. Her version might be the most delicious one yet as it can be used as a pasta sauce or as a dip with crostini.
I love appetizers just as much as the next gal, and when it comes to dips you really can't go wrong with any—that's exactly why dips are one of the most popular Super Bowl foods across the country, by the way. The feta pasta trend, which involves some combination of a feta cheese block, whole cherry tomatoes, and seasonings that will all be tossed together in the oven, first became popular through TikTok. Now, almost everyone has been trying it out for themselves.
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A version of the dish on Martha's website uses the same flavor profile but with different ingredients. Instead of whole tomatoes, they use a homemade marinara sauce that uses only five ingredients. In the Instagram caption, they explain that her homemade sauce can be stored in the fridge for up to five days and in the freezer for an entire month. That is if it lasts that long without being eaten. The trick is baking the feta block in the marinara sauce so it can soak up all the flavors and makes a thicker pasta sauce than the original recipe.
"Here, feta is baked in a pool of marinara perked up with another secret-weapon ingredient: smoky roasted piquillo peppers. Serve the tangy, creamy goodness that results with plenty of crostini—it's good to the last drop," they wrote in the caption. And I'll definitely be testing that theory by making this ASAP. You can find the recipe for the dipand the marinara .
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11 Pasta Shapes to Break You Out of Your Penne Rut .
It's time to try something new.One look in my pantry was enough to explain exactly how I came to that conclusion. The range? Suffice to say, she did not have it. Boxes of orecchiette and rigatoni, orecchiette and rigatoni, over and over, filled a whole corner shelf. I realized that I'd chosen a specific vibe at some point in the semi-recent past and not deviated, eating only tiny ears and big ol' tubes for what felt like years. I had clearly dug myself so deep into a basic pasta trench that I couldn't see out of it toward the myriad other shapes that would bring interest, excitement, and possibly even a strongly-held opinion to my life.