Ingredients
Method
- Select an oven, air fryer, or crockpot for this recipe. Prepare the tomato sauce first, then begin the noodles while the sauce cooks.
Oven method
- Place cherry tomatoes in a baking dish and nestle the feta brick in the center. Drizzle with olive oil, add the spices (excluding fresh basil), and add the garlic. Bake at 180°C/350°F for 50 minutes. Remove from the oven and mash the tomatoes and feta with a fork to combine into a sauce.
Air Fryer Method
- Place cherry tomatoes in an air-fryer-safe dish and put the feta brick in the middle. Drizzle with olive oil, add the spices (excluding fresh basil), and add the garlic. Air fry at 190°C/370°F for 30 minutes. Remove from the air fryer and crush the tomatoes and feta with a fork to create the sauce.
Crockpot Method
- Add cherry tomatoes and the feta brick to a crockpot, placing the cheese in the center. Drizzle with olive oil, add the spices (excluding fresh basil), and add the garlic. Cook on low for 6 hours or high for 3.5 hours. Mash the tomatoes and feta with a fork until thoroughly mixed.
Keto Noodles
- Prepare the noodles while the sauce cooks. Drain the noodles, place them in a strainer, and rinse under hot water for one minute. Sauté the noodles in a frying pan over high heat for 3-4 minutes until all water has evaporated. Combine the noodles with the tomato sauce and stir in fresh basil until wilted.
Nutrition
Notes
Flavor Variation: I sometimes use a block of goat cheese instead of feta when I want a milder, creamier texture that still fits my keto goals perfectly.
Storage Tips: Store any leftovers in