pasta tomato feta cheese recipe
The Best pasta tomato feta cheese recipe
I love this recipe because it’s packed with real ingredients that bring real flavor without needing a lot of extra steps. The tomatoes give it a fresh, slightly sweet taste, while the feta adds a rich, salty contrast that balances everything out. It’s hearty enough to feel like a proper meal, but not so heavy that it leaves you feeling sluggish afterward. Plus, it’s a great way to use up any fresh tomatoes you might have on hand—no waste, no stress. My family always says it’s one of their favorites, and honestly, I think it’s just as good the first time as it is the hundredth. It’s the kind of dish that feels like a little treat, even if you’re not trying to impress anyone.
Classic Pasta with Tomato-Feta Sauce
A bright, tangy tomato sauce layered with creamy feta and fresh herbs over al dente pasta. Perfect for a quick weeknight dinner.
🥘Ingredients
- 8 oz (225g) spaghetti
- 1 cup crumbled feta cheese
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
- ¼ cup grated Parmesan cheese
👨🍳Directions
-
1
Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water before draining. -
2
Heat olive oil in a saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 15–20 minutes until thickened. -
3
Toss drained pasta into the saucepan, adding reserved pasta water as needed to create a light, creamy consistency. Stir in feta, parsley, and Parmesan. Mix well. -
4
Serve immediately, garnished with extra parsley if desired.
🔧Equipment
- Large pot
- Saucepan
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pasta with Tomato-Feta Sauce Works
❓ Frequently Asked Questions About Pasta with Tomato-Feta Sauce
1. What is the best way to prepare fresh tomatoes for this pasta dish?
Use a sharp knife to slice the tomatoes in half lengthwise, scoop out the seeds with a spoon, and let them dry on paper towels for about 10 minutes. This removes excess moisture, ensuring a smoother sauce without a watery texture.
2. Can I substitute feta cheese if I don’t have it?
Yes, you can use a dairy-free alternative like vegan feta or a crumbled halloumi cheese for a slightly different flavor profile. For best results, opt for a cheese with similar tanginess and texture.
3. How do I know when the pasta is al dente?
Cook the pasta according to package instructions until it’s just underdone—about 1 minute less than the listed time. Toss it with a little pasta water before serving to help it absorb the sauce and reach the perfect bite.
4. Should I add the garlic while the pasta is boiling, or should I wait until the sauce is ready?
Add the garlic just before tossing the pasta with the sauce. Boiling garlic can make it bitter, so it’s best to let it warm with the olive oil and tomatoes for a richer flavor.
5. Can I make this dish ahead of time?
Yes, the sauce can be made a day in advance and stored in the fridge. Reheat gently over low heat, then toss with fresh pasta just before serving to keep it creamy and flavorful.
