Ingredients
The Essentials
- Pasta (8 oz) – Short pasta shapes like penne or fusilli for better sauce coverage.
- Crumbled Feta Cheese (1 cup) – Tangy and creamy, ideally from a block for maximum flavor.
- Cherry Tomatoes (2 cups) – Sweet and juicy; grape tomatoes or Roma tomatoes work too.
- Olive Oil (2 tbsp) – Extra-virgin preferred for richness.
- Garlic (2 cloves, minced) – Adds depth of flavor.
Optional Add-Ins
- Fresh Basil or Parsley – For garnish and a burst of freshness.
- Red Pepper Flakes – Adjust for spice preference.
- Parmesan Cheese – A light dusting enhances flavors.
Instructions
Step 1: Boil the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente (8–10 minutes).
- Reserve ½ cup of pasta water, then drain.
Step 2: Sauté Garlic & Tomatoes
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté for 30 seconds.
- Toss in cherry tomatoes and cook for 2–3 minutes until softened and blistered.
Step 3: Add the Feta
- Lower heat and crumble feta into the skillet.
- Stir gently until the feta melts into a creamy sauce.
- Add reserved pasta water if needed to thin the sauce.
Step 4: Combine Pasta & Sauce
- Add cooked pasta to the skillet and toss until coated in sauce.
- Adjust seasoning with salt and pepper.
Step 5: Serve & Garnish
- Transfer pasta to bowls.
- Garnish with fresh basil, red pepper flakes, and a drizzle of olive oil. Serve immediately.
Notes
- Use high-quality feta for the best results.
- Reserve pasta water to keep the sauce creamy.
- Add proteins or veggies to customize.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal (estimate)
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg