Feta Tomato Pasta

Feta Tomato Pasta

5 mins
Cook:
15 mins
Total:
20 mins
Servings:
4
Yield:
4 servings

Ingredients
1 (12 ounce) package penne pasta
⅓ cup extra-virgin olive oil
16 ounces cherry tomatoes, halved
salt and freshly ground black pepper to taste
2 cups crumbled feta cheese
3 tablespoons chopped fresh basil

Directions

Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Step 2
Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.

Step 3
Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.

Cook's Notes:
For best results, use real Greek feta cheese made from sheep's and goat's milk. Feta-like cheeses made from cow milk will not melt in the same way, resulting in a grainy texture.

Change up the flavor by adding sliced garlic and/or red chili flakes. Instead of basil you can use mint or parsley.

You can use any pasta shape in place of the penne. Farfalle or fusilli both work well, but spaghetti is great, too.

Nutrition Facts
Per Serving: 696 calories; protein 23g; carbohydrates 70.4g; fat 37g; cholesterol 66.8mg; sodium 851.7mg