by alice y
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alice y's Notes:
6 ounces pizza dough Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 pinch red pepper flakes Ask a question about this ingredient
4 ounces feta cheese, crumbed Ask a question about this ingredient
1 tablespoon sun dried tomatoes, chopped Ask a question about this ingredient
1 1/2 tablespoon fresh thyme Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1/4 to 1/3 cup reserved pasta water Ask a question about this ingredient
Preheat the oven to 425 degrees.
Ask a question about this stepSeparate 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.
Ask a question about this stepAdd the crumbled feta, sundried tomatoes and thyme to a large bowl. Add the oil mixture to the feta.
Ask a question about this stepCook 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).
Ask a question about this stepToss 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.
Ask a question about this stepPut 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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