Pasta with Basil, Tomatoes, and Feta
Iain Bagwell
Fresh veggies and flavorful feta cheese make this Mediterranean-inspired pasta dish big on flavor and short on prep time.
How to Make It
Step 1
1
In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.
Step 2
2
Meanwhile, rinse, core, seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.
Ingredients
12 ounces dried penne pasta
1 1/2 pounds ripe tomatoes
1 cup chopped or slivered fresh basil leaves
3/4 cup crumbled feta cheese (4 oz.)
2 cloves garlic, peeled and minced
3 tablespoons olive oil
Salt and pepper
Directions
Step 1
1
In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.
Step 2
2
Meanwhile, rinse, core, seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.
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