I don't know, a little bit of feta goes a long way, I'd imagine that much feta would give the dish an overwhelming sour flavor. Also that is WAY too much olive oil.
This dish holds a very special place in my heart bc this was the first thing I ate after my grandpas funeral and it comforted me soooo much! I pre made this dish before the funeral, so all I had to do was heat it up, but I ate it cold, and it was pretty good, still! He was 100% Italian I feel like he was with me while I was eating this meal. ☺️
I love this pasta, I make mine with a Mediterranean twist. I use the feta, garlic and tomatoes but I also add some cut bell pepper, red onion, and kalamata olives. So good with all the extra veg!!!
I tried this with sun dried tomatoes (rehydrating them by soaking them in hot water for 30 minutes) and it was delicious. A great meal when you don't have time to get fresh tomatos!
This is viral on TikTok this past couple yrs but is a staple on a table in Greece. You can double layer the tomatoes for more sauce but please use dried oregano before cooking. Delicious!!!
The Greeks have been making this “pasta” recipe for eons. They call it “bouyourdi” and it’s often made with spicy peppers for a kick of heat, as well a fresh or dried herbs. You can cook it in a casserole on top of grains or use it as a dip / spread for bread..
I was just looking for someone to mention bouyourdi in the comments! I wonder if the origin of this is trying to make bouyourdi (after having eaten it on holiday in Greece), and then not being pleased with how it looked (the variety you get in restaurants in Greece is astounding, both in taste and appearance - maybe what she was trying to recreate had a particularly fancy look to it?) and mixing it with pasta?
Thank you; your words certainly match with my image of cooking on the Greek Islands. The recipe has everything you'd expect from Greek cooking. Much appreciated (I did not know you could bake fetta, so this is crazy amazing)
I have anxiety and your videos are the perfect cozy interesting distraction. Any time I start to feel an attack coming on, I put a vid on. It's chill, the pacing/editing doesn't overload my brain, and the topic is super fun and engaging. Thanks for being super cool in many ways!
My biggest recommendation for this recipe is to blend the whole thing when you bring it out of the oven. It really incorporates everything nicely and leads to a more consistent sauce and maximizes all that roasted garlic flavor 🥵
@@amberrodriguez1740 I don’t know what she used, but try heavy cream. The lower the fat content to more likely the dairy is to curdle bc of the acidity of the tomatoes
if anyone finds this recipe too acidic or sour, try adding a tablespoon or so of sugar! once i added some sugar, it cut the acidity down and i actually really enjoyed the pasta!
Over the summer I used sun gold tomatoes from my garden. They are very sweet, but I can see how most other cherry tomatoes would be too sour in this dish.
I do that too, with a spoon, in front of the TV and no-one is looking me weirdly here, but here in France, Feta is very common, I always have a loaf in my fridge.
Feta is almost all I eat I usually get goats feta because I'm lactose intolerant and can't have cows milk. I'm not sure if it would even make it to the pasta I eat all of it directly out of the package
I used to make something similar to this while living in Greece, but with fries on the side instead of pasta. Now with the virality of this dish I have adopted the pasta and I add zucchini, olives and red peppers to the tomatoes to bulk it up. It's _heavenly_
I personally loved this pasta. I added garlic gloves, salt, pepper, Italian seasoning, and red pepper flakes. When done I mashed the garlic, added a couple of table spoons of pasta water. Was delicious. You can add freshly shaved parm on top.
my partner made a vegan & gluten free version of this for me and it was so good! vegan feta tastes basically the same except less salty, and since i'm not a big fan of salt the flavour profile was perfect. what was really surprising was how well the feta melted, i'm not used to seeing that with vegan cheese.
I tried it two weeks ago with vegan feta block and it turned into soup... :( I was curious to try it, especially when I made my bf the original version with feta cheese.
I make this pasta weekly because everyone loves it… it’s similar to theTicToc but I also add pesto, roasted pine nuts and crushed red pepper. Goat cheese in lieu of feta is also a lovely change up. I get a kick watching you eat those big bites! I haven’t gotten my taste/smell back from Covid so I live vicariously through others that can really chow down… yum 😋
My child loves this recipe more than any other pasta & asks for it at least once a wk so I always double the recipe. We've played with it a lot because it's so versatile but our favorite way is adding (no joke) an entire bulb of chopped garlic with several cloves chopped & others cut into large pieces, herbs de Provence, onion, sweet peppers & some squeeze basil since those are ingredients I always have in the house. We add an entire bag of baby spinach after it comes out of the oven. My kid will eat pretty much anything but I've brought this to family gatherings & seen the most picky children on the planet gobble it up.
THIS. You probably won’t believe me, but I add two whole bulbs of uncut garlic in this when I make it, I crush up some when I mix the sauce but I make sure to leave some of them whole. Omg it’s AMAZING.
The only recipe that had several revivals in such a short time frame. Made popular by the food blogger. Dies down. Comes back to like on Tik Tok. Simmers down. Gets a big boost of life with EmmyMadeInJapan. I love how she describes what the food tastes like. Even if she doesn't like it, she doesn't say it's disgusting or gross. She lets us know she herself doesn't like it. But continues to taste it and tell us about what the flavors are, and what the texture is like. So we can decide for ourselves if it's something we want to try. Very professional. LOVE HER
I tried this recipe exactly the way Emmy made it. As you can see, it’s good but not great. It seems like it would be better, but even with the garlic and basil, etc. there’s not a lot of depth of flavor. But it is easy and satisfying. I think I’ll tweak it next time with a lot of your help, my friends!
I’ve made this several times. I love it because it’s so simple and quick for week nights. I’ve even added chicken, artichokes and anything else I can find just to switch it up!
I tried cooking a version of this recipe a while ago with a few extra ingredients like red onion and it honestly tasted a lot like bruschetta, you don't have to mash it up and put it with pasta, but instead put it on some bread
I've made this at least 3 times and I'm planning on doing it again this weekend! I add dried chili flakes and oregano too! I do mash the tomatoes with a fork when it's done, makes it saucy. (Just be careful, they're hot and they burst!) It's so yummy!
This has become a staple for us too - it’s so simple and delicious. We usually use a block of Boursin instead of the feta, it’s amazing! We also have tried it like this just swirled around, as well as blended fully smooth and a chunky blend. It’s great all ways!
I just have to say - thank you for taking normal sized bites! I always roll my eyes at commercials for meal kits and other cooking videos (lookin at you, Barefoot Contessa) when people take these itty bitty bites and then are so dramatic about how good that bite was.
Let me tell you- if you haven’t tried this recipe yet, DO IT! Omg it’s so good and so easy! It took me a long time to finally try it and now I literally make it almost every week. I recommend using cherry tomatoes(I’ve used grape tomatoes too and it’s good but better with cherry), Greek style feta(I’ve used other style fetas and it’s good too but better with Greek feta), and rotini pasta(bc it grabs the sauce better than any other pasta I’ve tried)- I’ve made this recipe probably 100 times and had to try different things when I couldn’t get the ingredients I wanted/needed. And another tip- use a potato masher to smash your tomatoes and feta! Works way better than a fork but watch out cuz those tomatoes will squirt ya! Hot olive oil in the eye ball is not fun😩
There is something so absolutely calming and heartwarming about your videos - I just can’t stop watching them - i think it’s your voice. Thanks so much girl!
One thing I will like to point out about this recipe the bake feta with tomatoes it already exists for centuries in Greece and it is called Bouyiourdi (μπουγιουρντι) it is a meze or a side dish that people in Greece often have with a strong alcoholic drink called Tsipoouro. In the original version Bouyiourdi you can add also some type of cured meat like sausages, pastrami, etc.
I love this dish! I usually add more like 6-8 cloves of garlic, plus a couple shallots chopped into pieces about the size of a clove of garlic. Easy, tastes amazing, and smells *delicious*. Good stuff!
It’s good but slicing up the garlic incorporates the flavor in to the sauce more. My family makes this all the time but next time I’ll throw some full garlic cloves in along with sliced and see how it goes
I put about 20 garlic cloves when I make it, and I only cut them in halves. I break them up a bit when it’s done cooking, while I’m mixing the sauce. But I’m always sure to let a few uncrushed. It’s AMAZING.
@@K3llzi cutting the garlic makes the taste more even, but it weakens it because a lot of flavour from the oils is lost when you slice garlic small. For a dish like this, I’d halve the garlic at most; if you do slice it small, you need to use more garlic. 😊
I have made this a couple of times before - I heard about it through Barry Lewis and also watch J Kenji Lopez Alt's video on it. It works pretty well, and can be change around a little based on what you have on hand, like using onions in it as well - dice them up and toss them in the dish with the feta and toamtoes.
my family calls this the kevin pasta (but we use boursin instead of feta and add zucchini, bell peppers and red onion) because it’s my favourite and we call tuna casserole ellie noodles after my sister 💕🥺
I usually wait for Emmy to review recipes from internet, but I tried this in summer this year, and oh boy was it good. I added some sugar to the sauce, so the tomatoes and cheese get kinda "caramelized", roasted garlic in foil(it just tastes so much better, try it), and then mushed everything together, and finished with some mozzarella and Parmigiano. It was to die for, recommending if u need a quick lunch(and fancy one)
Just discovered Emmymade today, began watching the military ration and survival food presentations. Emmy has an absolutely credible screen presence, like no one I have ever seen. I would hope Emmy would be a possible "label" or "brand" of long term shelf life foods, like a special line of foods off of Mountain House, or Augason, or Wise, etc...I would buy it, and with her communication skills life would be brought to an otherwise boring business....
im so glad the recipe was shared , i had never seen this one till now and im so excited to try it later today. Cannot wait till its finished cooking and ready to devour! Been wanting new recipes to try but need the kinds that are simple and quick but fresh and cost effective. This one is perfect.
I've made this about 8 times now and love it. My partner has me put the mixture into a blender, though. He prefers the smoother texture vs smashed. It's also especially good with a hollow noodle. Like that corkscrew one or penne. I add chicken to mine.
@@raggedyanarchist it really is nice that way. We also like ours with chicken. The first time we had that pasta it was really really good but it definitely needed a protein of some type. So I went with chicken.
I just made this tonight (had to come back here for the recipe) and I just gotta say it's absolutely delicious!!! Thanks so much Emmy for sharing this recipe (because I didn't even know about it before)! I added some spinach to mine for some extra vegetables and it came out perfect!
My daughter requested this for her birthday last February. She turned 14, is half Italian and a massive foodie! I used probably twice as many tomatoes and garlic. Stick blended half the sauce and used a shaped pasta (travelle I think) to help the sauce cling. It was bomb! Salad on the side with olives, croutons, Parmesan, red onion and greens! Chefs kiss!!! Edit: typo ☺️
I have made this too many times to count. Love it! I add lots of garlic and pesto at the end. I like to emulsion blend mine, I mushed it before with a fork but then the oil separates which isn't as nice for me.
Made this tonight with a few tweaks, it was sooo good!! And so fast and easy! Heirloom cherry tomatoes, more garlic, lots of olive oil, rock salt, my own home grown and home pickled super cayenne peppers and a few shakes of my favourite all purpose seasoning 🤤 thank you for confirming it's good!
My roommate didn’t like the stronger taste of feta, so after quite a bit of trial and error, we found that ricotta is amazing! We also tried it with mozzarella, but that didn’t work the best…
Mozzarella is definitely a finishing cheese, not a sauce cheese - it’s too stretchy, and without enough flavour to carry it through the dish. Plus if you knock the fat solids loose from the whey you’re just left with flavourless chewy fat. Ricotta is an awesome substitute for feta if you don’t like the strong salty sour flavor, great choice.
I just watched this video early this morning and couldn’t wait to make it… Picked up the ingredients and prepared it for supper. It’s delicious! This pasta dish will go on our permanent list of favorites! Thanks Emmy!
My husband and I plan to make this sometime soon. This weekend I made your 5 ingredient 5 minute fudge. It was my first time making fudge and it was a success! We haven’t finished the first batch yet, and I’ve already had requests to make more!
I have made this so MANY times that I’ve created versions - although I never used chili nor do I think I ever will. I usually use more tomatoes and garlic than what the recipe calls for. I use fresh basil that I’ve chopped and sprinkle over the top before baking and add fresh right before serving. On nights that I am feeling Mediterranean, I add black olives, a good squeeze of lemon and lemon zest - YUM! I really recommend having fun with this super easy - super tasty dish.
Thank you SO much. You are the first video I've seen where the cheese went in first. I shook my head in wonder so many times watching all the hype wondering when someone would figure it out. Voila! I guess that's why I subscribe. ❤❤❤
This has honestly become one of our favorite meals. It’s super quick and easy, makes a TON of food, and it’s just really tasty! We usually add 6-7 cloves of garlic and then mash them into a paste when they come out of the oven. We also had some herbs growing back in spring and would add fresh sage, basil, and oregano. My wife and I both love sour foods, so the tang is really nice! We love our “sour pasta”!
I've seen these in the "Shorts" videos. Some of them look good. I might try this one. I love Feta, garlic and tomatoes together. But, my sister and brother hate Feta. I'll use a block of mozzarella. It'll work with great this dish, too.
I love feta and I made this dish as the recipe says but feta it does not really work here, some milder cheese would be better. Also tomato skin is kind of annoying and fresh tomatoes can be too acidic, so either peel tomatoes and add sugar if needed, or just use prepeeled canned tomatoes.
i really like when you take a while to get to trends actually 🥺 because i personally don't jump on trends so fast, and when i finally feel like trying the trend it's gotten "old". so it feels nice seeing someone like me 😊
I saw it and immediately knew it would be too sour for my taste. Tomatoes do require a little more care and balancing in preparation imo, and heated feta is sour as well so together it just seemed like it would taste like a poorly made tomato dish. I might try with a less tangy cheese or adding a bit of sugar when mashing up the tomatoes to balance out the acidity..
I don't use "feta" cheese but the less saltier and less sour version we have in Germany, disguised as cheap feta cheese, but it's called "Hirtenkäse" it's not cottage cheese tho... It's way creamier and less saltier than other feta cheese, but still has the same consistency. So maybe try with another type of cheese
So I've made this several times. What I have found to be best is to use more like roma tomatos, I skin them, cut them and then bake them with the feta and whole heads of garlic. The problem with cherry tomatoes, the seeds tend to become bitter when baked. Also I decided to season with an italian seasoning for more flavor, but one that doesn't have marjoram as the first ingredient. I use mini bowtie pasta, and actually do a pasta bake with cheese after its all smashed and blended. I love my modifications to it. It is amazing to me, but how could it be anything but when feta is involved?
I don't know if it applies to this particular dish, but I will say cherry tomatoes & grape tomatoes (what Emmy used here) are two fairly different beasts, imo! Maybe grape tomatoes don't get the bitterness you speak of? I love both of them, but favor grape ones far more. Back in the day I didn't like tomatoes, but I had no idea how different each variety can be! 😄 I'm still not a huge fan of beefsteak ones (that's what tend to be used on burgers & such, yes? If not, I don't like the big ones you see on burgers lol), but I love smaller tomatoes - campari, plum/roma, grape, cherry & all the different colors of them too!
@Brendalee Lydon nope, I tried both about 6 times, they turned bitter. You can look it up if you want, I made this repeatedly to try and perfect the taste because it's really good otherwise.
Thank you for having such a real and natural reaction to the meal! So many tests and reactions today are so fake and over the top. It makes you trustworthy!
I made this last year! In my recipe it advised you to blend the baked feta and tomato together with pasta water into a sauce! Not sure which is better, with or without blending, but probably delicious either way!
Emmy, I FINALLY tried making this too after you uploaded this video, and it was scrumptious! I added shredded instant pot chicken to mine. I tried it before and after adding the chicken and it took it to a whole new level! I also recommend adding spinach to it. You coarsely chop the spinach and add it to the pasta water after you set aside the water you're saving and just before draining. Delicious!
I gotta try this when I'm feeling lazy! Another Finnish recipe you could try: karelian pasties with egg butter! The most comforting food for me, as a Finn.
Always gives me a good chuckle seeing people on social media sharing recipes I've done for years/decades, while acting as if they've invented hot water 😂
We love making a version of this. Ours used tomatoes, feta, garlic, and chickpeas and eat it with French bread or other crusty bread. Sometimes I add broth to the pan near the end of cooking and we spoon it over slices of French bread almost like a stew. We vary the herbs based on what we have in hand or in the garden and what we feel like. It’s so, so, so good. I’ve never tried it with pasta but now I have to.
This really is delicious, and so versatile. I used herbed feta sometimes, and will add in any or all: fresh spinach (just stir it into the hot pasta and it wilts instantly), minced garlic, red pepper flakes, diced leftover chicken, salmon, anchovies, capers, kalamata olives, brine from the olives or the feta. Probably don't need extra salt if you use any of those last few!
The recipe we got was with the Boursin cheese. We actually put 2pkgs in now. I also make sure alot of tomatoes,l ike you had. I like putting a slice in each tomato so they burst open when cooking. Also twirly egg noodles really hold the cheese and tomatoes.
I'm glad she's finally reviewing it bc I trust what Emmy says more than anyone
Yess everyone like its good im like hmm idk emmy says its good im like yes I believe its good🙂
Same here
Facts
I couldn’t agree more!! 😂😂
She’s the only trustworthy person on the internet
Honestly there’s no way this could be bad. Those ingredients are obviously delicious together.
I thought it going to bevtoo much feta.. goat cheese Can be strong. Turns out i was wrong lol
I don't know, a little bit of feta goes a long way, I'd imagine that much feta would give the dish an overwhelming sour flavor. Also that is WAY too much olive oil.
When I tried it I thought it was too acidic the tomatoes (acidic) + feta (very strong and salty taste) = an interesting acidity
I think it can be if you use cheap feta. You really need to bust out the good stuff here.
@@rop888 Exactly! I use Feta from Greece. I made it for supper tonight and my whole family loves this dish.
This dish holds a very special place in my heart bc this was the first thing I ate after my grandpas funeral and it comforted me soooo much! I pre made this dish before the funeral, so all I had to do was heat it up, but I ate it cold, and it was pretty good, still! He was 100% Italian I feel like he was with me while I was eating this meal. ☺️
Beautiful memory ❤
I’m sorry for your loss. I am glad you have a lovely dish that comforted you. Nothing like a plate of pasta to lift the spirits. 🍝😊
I’m so sorry for your loss ❤️
What a beautiful, tender thing to read this evening. May every plate of this pasta bring you comforting, warm memories of your grandpa 🥰
@@emmaleong5025 awww thanks so much, Emma! This dish definitely brings me comfort; when I get my new stove, this’ll be the first thing I’ll make! 🤗🥰
I love this pasta, I make mine with a Mediterranean twist. I use the feta, garlic and tomatoes but I also add some cut bell pepper, red onion, and kalamata olives. So good with all the extra veg!!!
Oh, YUM! This is what I'll be doing, too!
Did the bell peppers get slightly soft or was it still crunchy?
If you aren't vegetarian, try anchovies in it - just a few for extra umami. And some capers.
That's a great idea I will definitely try it!
I think some oregano in there would be nice too.
I tried this with sun dried tomatoes (rehydrating them by soaking them in hot water for 30 minutes) and it was delicious. A great meal when you don't have time to get fresh tomatos!
I imagine it would even be better
Ooh this is a good shout! Thanks for the tip!
Hell yes!
Yessss i was kind of wondering if this wouLd be good! Now i know!
Next time try soaking them in olive oil
I do this with Boursin garlic and fine herbs cheese and it’s even better!
Thank you for the idea
Excellent idea! I don’t love feta, so this sounds delicious!
I like both these cheeses, do you think they would go well together if I did half and half?
@@altoidsours it'd be a interesting flavor combo
Oh wow that's a great idea!
This is viral on TikTok this past couple yrs but is a staple on a table in Greece. You can double layer the tomatoes for more sauce but please use dried oregano before cooking. Delicious!!!
The Greeks have been making this “pasta” recipe for eons. They call it “bouyourdi” and it’s often made with spicy peppers for a kick of heat, as well a fresh or dried herbs. You can cook it in a casserole on top of grains or use it as a dip / spread for bread..
It's a real pity that feta isn't amongst other protected designation of origin products.
@@sophiafrou4356 it actually is.
I was just looking for someone to mention bouyourdi in the comments!
I wonder if the origin of this is trying to make bouyourdi (after having eaten it on holiday in Greece), and then not being pleased with how it looked (the variety you get in restaurants in Greece is astounding, both in taste and appearance - maybe what she was trying to recreate had a particularly fancy look to it?) and mixing it with pasta?
@@sophiafrou4356 It is in the EU...
Thank you; your words certainly match with my image of cooking on the Greek Islands. The recipe has everything you'd expect from Greek cooking. Much appreciated (I did not know you could bake fetta, so this is crazy amazing)
It absolutely does live up to the hype. It's so quick and easy, it was immediately added to the weekday dinner rotation.
I made it once too, scrumptious and easiest thing I’ve made
It’s really really good: I’ve made it at least 3 times last year. The basil is my favorite part
I have anxiety and your videos are the perfect cozy interesting distraction. Any time I start to feel an attack coming on, I put a vid on. It's chill, the pacing/editing doesn't overload my brain, and the topic is super fun and engaging. Thanks for being super cool in many ways!
I like recipes like this because they show how easy cooking can be.
My biggest recommendation for this recipe is to blend the whole thing when you bring it out of the oven. It really incorporates everything nicely and leads to a more consistent sauce and maximizes all that roasted garlic flavor 🥵
Um, no. I've made this and it's pretty flawless the way it is.
@@brandiminor1632 You said pretty flawless. Meaning it can't hurt to try. So maybe open your mind a little bit?
And dirty another thing? Lol
My sister adds a little cream at the end. It transforms the whole dish. Delicious
Sounds great! What kind of cream?
@@amberrodriguez1740 I don’t know what she used, but try heavy cream. The lower the fat content to more likely the dairy is to curdle bc of the acidity of the tomatoes
@@amberrodriguez1740 heavy cream
I did this last year with the pre seasoned feta and I stuck everything in the blender before putting it on the pasta - so goood
if anyone finds this recipe too acidic or sour, try adding a tablespoon or so of sugar! once i added some sugar, it cut the acidity down and i actually really enjoyed the pasta!
For sure! I add sugar when I make spaghetti sauce for this reason !
Over the summer I used sun gold tomatoes from my garden. They are very sweet, but I can see how most other cherry tomatoes would be too sour in this dish.
Way too much sugar! Use better tomatoes, cherry ones are sweeter than grape ones.
It was so cool to get a glimpse of Mr.Emmy in the background!
🎥 💣
I missed him! Have a time stamp?
@@sandramays795 Around the 1:03 mark!
@@LemmybeHonest Saw him! Thanks 😊
i looove feta. i eat the crumbled cheese plain out of the container and my mom looks at me like I'm crazy LOL
Same!!
I do that too, with a spoon, in front of the TV and no-one is looking me weirdly here, but here in France, Feta is very common, I always have a loaf in my fridge.
Feta is almost all I eat I usually get goats feta because I'm lactose intolerant and can't have cows milk. I'm not sure if it would even make it to the pasta I eat all of it directly out of the package
I used to make something similar to this while living in Greece, but with fries on the side instead of pasta. Now with the virality of this dish I have adopted the pasta and I add zucchini, olives and red peppers to the tomatoes to bulk it up. It's _heavenly_
I roast some veggies separately, like broccoli, then mix it in with the sauce and noodles. Sooooo good!
I personally loved this pasta. I added garlic gloves, salt, pepper, Italian seasoning, and red pepper flakes. When done I mashed the garlic, added a couple of table spoons of pasta water. Was delicious. You can add freshly shaved parm on top.
Cloves
Hell ya it is! It’s delicious! I add cooked chicken to this as well and sometimes spinach!
Brilliant! I was thinking of adding
some shrimp in those last few minutes of broiling
my partner made a vegan & gluten free version of this for me and it was so good! vegan feta tastes basically the same except less salty, and since i'm not a big fan of salt the flavour profile was perfect. what was really surprising was how well the feta melted, i'm not used to seeing that with vegan cheese.
I tried it two weeks ago with vegan feta block and it turned into soup... :( I was curious to try it, especially when I made my bf the original version with feta cheese.
what brand of vegan feta did you use?
The vegan Fetas I know just melt into an oily mess. Could you recommend a brand that does melt similar to the real thing?
@@nozee77 Vegan cheese never tastes real, plus id does NOT melt.
I make this pasta weekly because everyone loves it… it’s similar to theTicToc but I also add pesto, roasted pine nuts and crushed red pepper. Goat cheese in lieu of feta is also a lovely change up.
I get a kick watching you eat those big bites! I haven’t gotten my taste/smell back from Covid so I live vicariously through others that can really chow down… yum 😋
I hope you are doing better now! 🙏
@@nozee77 ❣️awe thx❣️
wow i think this is the most appetizing ive ever seen anyone make this dish
I try my best. 😆
@@emmymade it shows lol
My child loves this recipe more than any other pasta & asks for it at least once a wk so I always double the recipe. We've played with it a lot because it's so versatile but our favorite way is adding (no joke) an entire bulb of chopped garlic with several cloves chopped & others cut into large pieces, herbs de Provence, onion, sweet peppers & some squeeze basil since those are ingredients I always have in the house. We add an entire bag of baby spinach after it comes out of the oven. My kid will eat pretty much anything but I've brought this to family gatherings & seen the most picky children on the planet gobble it up.
THIS. You probably won’t believe me, but I add two whole bulbs of uncut garlic in this when I make it, I crush up some when I mix the sauce but I make sure to leave some of them whole. Omg it’s AMAZING.
The only recipe that had several revivals in such a short time frame. Made popular by the food blogger. Dies down. Comes back to like on Tik Tok. Simmers down. Gets a big boost of life with EmmyMadeInJapan.
I love how she describes what the food tastes like. Even if she doesn't like it, she doesn't say it's disgusting or gross. She lets us know she herself doesn't like it. But continues to taste it and tell us about what the flavors are, and what the texture is like. So we can decide for ourselves if it's something we want to try. Very professional.
LOVE HER
I tried this recipe exactly the way Emmy made it. As you can see, it’s good but not great. It seems like it would be better, but even with the garlic and basil, etc. there’s not a lot of depth of flavor. But it is easy and satisfying. I think I’ll tweak it next time with a lot of your help, my friends!
Nothing like Emmy’s description of what food tastes like…✨✨✨
I’ve made this several times. I love it because it’s so simple and quick for week nights. I’ve even added chicken, artichokes and anything else I can find just to switch it up!
I tried cooking a version of this recipe a while ago with a few extra ingredients like red onion and it honestly tasted a lot like bruschetta, you don't have to mash it up and put it with pasta, but instead put it on some bread
I've made this at least 3 times and I'm planning on doing it again this weekend!
I add dried chili flakes and oregano too! I do mash the tomatoes with a fork when it's done, makes it saucy. (Just be careful, they're hot and they burst!) It's so yummy!
I will definitely try this! (Without the pepper 🤣)
As a Greek I can't eat almost anything without a piece of feta on the side!
Hello from Athens!🇬🇷
Greek family here too. I add oregano and parsley. So good especially with Greek feta.
I agree. Feta can make a flip flop taste good, in my opinion.
This has become a staple for us too - it’s so simple and delicious. We usually use a block of Boursin instead of the feta, it’s amazing! We also have tried it like this just swirled around, as well as blended fully smooth and a chunky blend. It’s great all ways!
I just have to say - thank you for taking normal sized bites! I always roll my eyes at commercials for meal kits and other cooking videos (lookin at you, Barefoot Contessa) when people take these itty bitty bites and then are so dramatic about how good that bite was.
You know who I love for that? Nigella Lawson. Nice big bites I can appreciate. If it’s good, enjoy it!
Hahaha I naturally take small bites and was surprised how "big" her boxes were 😅
When I saw this pasta pop up everywhere I’ve always been curious because it looks too good to be true! Thank you for another lovely video Emmy 😊😊
You're welcome!
I added white wine and shallots.
@@SonyaLCH omg that’s a great idea: I’ve made it three times before, but i definitely want to incorporate some white wine
Let me tell you- if you haven’t tried this recipe yet, DO IT! Omg it’s so good and so easy! It took me a long time to finally try it and now I literally make it almost every week. I recommend using cherry tomatoes(I’ve used grape tomatoes too and it’s good but better with cherry), Greek style feta(I’ve used other style fetas and it’s good too but better with Greek feta), and rotini pasta(bc it grabs the sauce better than any other pasta I’ve tried)- I’ve made this recipe probably 100 times and had to try different things when I couldn’t get the ingredients I wanted/needed. And another tip- use a potato masher to smash your tomatoes and feta! Works way better than a fork but watch out cuz those tomatoes will squirt ya! Hot olive oil in the eye ball is not fun😩
There is something so absolutely calming and heartwarming about your videos - I just can’t stop watching them - i think it’s your voice. Thanks so much girl!
One thing I will like to point out about this recipe the bake feta with tomatoes it already exists for centuries in Greece and it is called Bouyiourdi (μπουγιουρντι) it is a meze or a side dish that people in Greece often have with a strong alcoholic drink called Tsipoouro.
In the original version Bouyiourdi you can add also some type of cured meat like sausages, pastrami, etc.
I love this dish! I usually add more like 6-8 cloves of garlic, plus a couple shallots chopped into pieces about the size of a clove of garlic. Easy, tastes amazing, and smells *delicious*. Good stuff!
I think your addition of the whole garlic 🧄 is brilliant. I’ll definitely try it.
It’s good but slicing up the garlic incorporates the flavor in to the sauce more. My family makes this all the time but next time I’ll throw some full garlic cloves in along with sliced and see how it goes
I put about 20 garlic cloves when I make it, and I only cut them in halves. I break them up a bit when it’s done cooking, while I’m mixing the sauce. But I’m always sure to let a few uncrushed. It’s AMAZING.
@@K3llzi cutting the garlic makes the taste more even, but it weakens it because a lot of flavour from the oils is lost when you slice garlic small. For a dish like this, I’d halve the garlic at most; if you do slice it small, you need to use more garlic. 😊
Oh yeah it’s with the hype! I add cokes chicken to it and sometimes spinach or broccoli! So good!
Emmy: "If you don't like the heat, remove the seeds."
Me: omits entire 🌶.
Oh man you're missing out. Peppers make things so tasty. I bet even a mild bell pepper could add some nice flavor to this.
@@Upper_echelon_exotics I personally love sweet peppers with pasta. It's a perfect combination.
Same. I think I'd just add more garlic.
You could use banana peppers, bell peppers or pickled carrots. I personally would add olives that's just because I love feta and olives together
@@Upper_echelon_exotics Personally, I don't like the taste of peppers at all-- hot or sweet! I'd also omit the pepper...
I love how she reviews just about everything so witty and neat🙂 I want to try this
I tried this recipe but instead of tomatoes since I can't have them I put some mini sweet bell peppers and it was delicious. Great video as always.
Now that my semester is almost done I'm definitely going to binge watch your videos❤ might try and make some for me and my sister
I have made this a couple of times before - I heard about it through Barry Lewis and also watch J Kenji Lopez Alt's video on it. It works pretty well, and can be change around a little based on what you have on hand, like using onions in it as well - dice them up and toss them in the dish with the feta and toamtoes.
I've tried this recipe before! It's really good, surprisingly creamy, but it is acidic, so be aware if you have a hyper-acidic tummy like I do :)
my family calls this the kevin pasta (but we use boursin instead of feta and add zucchini, bell peppers and red onion) because it’s my favourite and we call tuna casserole ellie noodles after my sister 💕🥺
That is adorable!! ❤
SO WHOLESOME
I usually wait for Emmy to review recipes from internet, but I tried this in summer this year, and oh boy was it good. I added some sugar to the sauce, so the tomatoes and cheese get kinda "caramelized", roasted garlic in foil(it just tastes so much better, try it), and then mushed everything together, and finished with some mozzarella and Parmigiano. It was to die for, recommending if u need a quick lunch(and fancy one)
dude thanks for the rec about roasting the garlic in foil! gamechanger!!
Just discovered Emmymade today, began watching the military ration and survival food presentations. Emmy has an absolutely credible screen presence, like no one I have ever seen. I would hope Emmy would be a possible "label" or "brand" of long term shelf life foods, like a special line of foods off of Mountain House, or Augason, or Wise, etc...I would buy it, and with her communication skills life would be brought to an otherwise boring business....
im so glad the recipe was shared , i had never seen this one till now and im so excited to try it later today. Cannot wait till its finished cooking and ready to devour! Been wanting new recipes to try but need the kinds that are simple and quick but fresh and cost effective. This one is perfect.
watching a new delicious video by emmy right after finishing an exam is THE perfect way to de-stress! 😄
I've made this about 8 times now and love it. My partner has me put the mixture into a blender, though. He prefers the smoother texture vs smashed. It's also especially good with a hollow noodle. Like that corkscrew one or penne. I add chicken to mine.
I was thinking the whole time that blending it would be nice.
@@raggedyanarchist it really is nice that way. We also like ours with chicken. The first time we had that pasta it was really really good but it definitely needed a protein of some type. So I went with chicken.
I just made this tonight (had to come back here for the recipe) and I just gotta say it's absolutely delicious!!! Thanks so much Emmy for sharing this recipe (because I didn't even know about it before)! I added some spinach to mine for some extra vegetables and it came out perfect!
My daughter requested this for her birthday last February. She turned 14, is half Italian and a massive foodie! I used probably twice as many tomatoes and garlic. Stick blended half the sauce and used a shaped pasta (travelle I think) to help the sauce cling. It was bomb! Salad on the side with olives, croutons, Parmesan, red onion and greens! Chefs kiss!!!
Edit: typo ☺️
Emmy even if you hadn't said anything we'd have known it was delicious from how you demolished the plate in like 4 bites 😆
I have made this too many times to count. Love it! I add lots of garlic and pesto at the end. I like to emulsion blend mine, I mushed it before with a fork but then the oil separates which isn't as nice for me.
Made this tonight with a few tweaks, it was sooo good!! And so fast and easy!
Heirloom cherry tomatoes, more garlic, lots of olive oil, rock salt, my own home grown and home pickled super cayenne peppers and a few shakes of my favourite all purpose seasoning 🤤 thank you for confirming it's good!
Finally something I actually cooked before! Also it's so comforting to see her description of this dish's taste is sooooo accurate!!
Yay!!!
My roommate didn’t like the stronger taste of feta, so after quite a bit of trial and error, we found that ricotta is amazing! We also tried it with mozzarella, but that didn’t work the best…
Do it without any cheese. Maybe replace with any kind of meat or fish
Yes I was thinking about ricotta too, it's milder so it definitely works :)
Mozzarella is definitely a finishing cheese, not a sauce cheese - it’s too stretchy, and without enough flavour to carry it through the dish. Plus if you knock the fat solids loose from the whey you’re just left with flavourless chewy fat. Ricotta is an awesome substitute for feta if you don’t like the strong salty sour flavor, great choice.
I've been making this dish regularly since I discovered it a few months ago.
I just watched this video early this morning and couldn’t wait to make it… Picked up the ingredients and prepared it for supper. It’s delicious! This pasta dish will go on our permanent list of favorites!
Thanks Emmy!
Why is this woman the most calming thing to ever exist, so lovely
My husband and I plan to make this sometime soon. This weekend I made your 5 ingredient 5 minute fudge. It was my first time making fudge and it was a success! We haven’t finished the first batch yet, and I’ve already had requests to make more!
I have made this so MANY times that I’ve created versions - although I never used chili nor do I think I ever will. I usually use more tomatoes and garlic than what the recipe calls for. I use fresh basil that I’ve chopped and sprinkle over the top before baking and add fresh right before serving. On nights that I am feeling Mediterranean, I add black olives, a good squeeze of lemon and lemon zest - YUM! I really recommend having fun with this super easy - super tasty dish.
This is the earliest I've been to a video. Love your videos Emmy!
Oh that is some yummy comfort food during these cold East Coast winters!!!
I still eat this every other week and I love it 😍
This would make a nice dip. Just add some mozzarella on top the sauce, bake for a few minutes and serve with sliced baguettes 🥖
Ooh this with the soft roasted garlic mixed in- oof, hello Christmas party, bless u for this idea
Yes!!
Thank you SO much. You are the first video I've seen where the cheese went in first. I shook my head in wonder so many times watching all the hype wondering when someone would figure it out. Voila! I guess that's why I subscribe. ❤❤❤
if emmy says it’s good. then it’s good. never doubt emmy
This has honestly become one of our favorite meals. It’s super quick and easy, makes a TON of food, and it’s just really tasty! We usually add 6-7 cloves of garlic and then mash them into a paste when they come out of the oven. We also had some herbs growing back in spring and would add fresh sage, basil, and oregano. My wife and I both love sour foods, so the tang is really nice! We love our “sour pasta”!
I've seen these in the "Shorts" videos.
Some of them look good.
I might try this one. I love Feta, garlic and tomatoes together.
But, my sister and brother hate Feta. I'll use a block of mozzarella. It'll work with great this dish, too.
Baked feta is a different beast altogether
Instead of the mozz, use boursin herb and garlic cheese. Its to die for!!
I think it won’t work the same way with mozzarella haha it will burn
Give them the feta without telling them, they‘ll love it. Baked feta has different taste and consistency then fresh one !!
I love feta and I made this dish as the recipe says but feta it does not really work here, some milder cheese would be better. Also tomato skin is kind of annoying and fresh tomatoes can be too acidic, so either peel tomatoes and add sugar if needed, or just use prepeeled canned tomatoes.
I love really chopping up the basil so that it’s actually throughout the sauce and you’re not just eating big chunks of it here and there.
i really like when you take a while to get to trends actually 🥺 because i personally don't jump on trends so fast, and when i finally feel like trying the trend it's gotten "old". so it feels nice seeing someone like me 😊
This recipe is so good! Favorite in our house since last year. We just make it without the chili (and we mince the garlic)
I’m so early. I have yet to try this but it always looks so good.
fun fact: the heat from peppers is said to come from the pith, the white part that connects the seeds to the sides and middle of the pepper!
This is one internet trend that is worth your time!! My daughter has been making this for months and it’s super delicious and easy!!!
I saw it and immediately knew it would be too sour for my taste. Tomatoes do require a little more care and balancing in preparation imo, and heated feta is sour as well so together it just seemed like it would taste like a poorly made tomato dish. I might try with a less tangy cheese or adding a bit of sugar when mashing up the tomatoes to balance out the acidity..
You are so right. I couldnt get over the sour taste! I can’t believe everyone is so in love with the recipe
I don't use "feta" cheese but the less saltier and less sour version we have in Germany, disguised as cheap feta cheese, but it's called "Hirtenkäse" it's not cottage cheese tho... It's way creamier and less saltier than other feta cheese, but still has the same consistency. So maybe try with another type of cheese
How convenient, I just bought the ingredients today! Can't wait to watch and see how you like it! ☺️
So I've made this several times. What I have found to be best is to use more like roma tomatos, I skin them, cut them and then bake them with the feta and whole heads of garlic. The problem with cherry tomatoes, the seeds tend to become bitter when baked. Also I decided to season with an italian seasoning for more flavor, but one that doesn't have marjoram as the first ingredient. I use mini bowtie pasta, and actually do a pasta bake with cheese after its all smashed and blended. I love my modifications to it. It is amazing to me, but how could it be anything but when feta is involved?
I don't know if it applies to this particular dish, but I will say cherry tomatoes & grape tomatoes (what Emmy used here) are two fairly different beasts, imo! Maybe grape tomatoes don't get the bitterness you speak of? I love both of them, but favor grape ones far more.
Back in the day I didn't like tomatoes, but I had no idea how different each variety can be! 😄 I'm still not a huge fan of beefsteak ones (that's what tend to be used on burgers & such, yes? If not, I don't like the big ones you see on burgers lol), but I love smaller tomatoes - campari, plum/roma, grape, cherry & all the different colors of them too!
@Brendalee Lydon nope, I tried both about 6 times, they turned bitter. You can look it up if you want, I made this repeatedly to try and perfect the taste because it's really good otherwise.
I used to watch you everyday when i was in middle school , i loved all your videos i’m so happy you’re still here and active ❤️
Thank you for having such a real and natural reaction to the meal! So many tests and reactions today are so fake and over the top. It makes you trustworthy!
I hear Boursin cheese is excellent as a substitute for the feta as well.
That's my preferred cheese in this. The feta is just EXTREMELY sour and not to my tastes
Thanks for the tip !! :)
I love feta, but I am not fond of Boursin. Just another opinion.
@@bernadettetravis5715 this dish doesn't really taste like feta anymore once it's cooked though imo. It turns very lemony, sour tangy.
I made this last year! In my recipe it advised you to blend the baked feta and tomato together with pasta water into a sauce! Not sure which is better, with or without blending, but probably delicious either way!
Emmy, I FINALLY tried making this too after you uploaded this video, and it was scrumptious! I added shredded instant pot chicken to mine. I tried it before and after adding the chicken and it took it to a whole new level!
I also recommend adding spinach to it. You coarsely chop the spinach and add it to the pasta water after you set aside the water you're saving and just before draining. Delicious!
I gotta try this when I'm feeling lazy!
Another Finnish recipe you could try: karelian pasties with egg butter! The most comforting food for me, as a Finn.
I'd love to see her try this one
It's fun to see that this "new" recipe got back to life I remember doing exactly the same about 20 years ago 😂😂
Always gives me a good chuckle seeing people on social media sharing recipes I've done for years/decades, while acting as if they've invented hot water 😂
@@birdgirl8390 exactly 😂😂
We love making a version of this. Ours used tomatoes, feta, garlic, and chickpeas and eat it with French bread or other crusty bread. Sometimes I add broth to the pan near the end of cooking and we spoon it over slices of French bread almost like a stew. We vary the herbs based on what we have in hand or in the garden and what we feel like. It’s so, so, so good. I’ve never tried it with pasta but now I have to.
This really is delicious, and so versatile. I used herbed feta sometimes, and will add in any or all: fresh spinach (just stir it into the hot pasta and it wilts instantly), minced garlic, red pepper flakes, diced leftover chicken, salmon, anchovies, capers, kalamata olives, brine from the olives or the feta. Probably don't need extra salt if you use any of those last few!
omg you SO have to add cooked diced chicken breast in it, it's so much better 😍
Very good. Made it a few times. Just be really careful with the salt because if the feta.
I’m from prov too , and I’ve loved watching your videos over the years ❤️ your content and personality is always so entertaining !
This is a perfect 30 min. and a great way to use up left over proteins. Throw left over chicken or ham, and some spinach! It’s so amazing.
You should try the mac and cheese one next! It's the same method as this one, but they use a block of velveta I think, milk, and other ingredients.
I got to curious about this a while back and made this recipe! I loved it! Will definitely make it again cause my family loved it as well.
The best part of this is her gentle voice nonchalantly telling us about adding the garlic cloves while she smashes them super aggressively.
The recipe we got was with the Boursin cheese. We actually put 2pkgs in now. I also make sure alot of tomatoes,l ike you had. I like putting a slice in each tomato so they burst open when cooking. Also twirly egg noodles really hold the cheese and tomatoes.
I think on your own is to try this recipe with Boursain cheese with herbs and garlic. See if you notice a flavor change.
I can’t stand feta or the taste of cherry tomatoes so I already know how I feel about this recipe 😂 I just love watching Emmy