Pasta with Kalamata Olive Tapenade Feta and Chopped Tomato
Experience the vibrant flavors of the Mediterranean with this Pasta with Kalamata Olive Tapenade, Feta, and Chopped Tomato recipe. Featuring tender al dente pasta tossed in a luscious olive tapenade-enhanced sauce, this dish bursts with briny, savory goodness. Juicy cherry tomatoes, fragrant garlic, and a touch of extra-virgin olive oil balance the bold flavors, while creamy crumbled feta adds a delightful tang. Fresh basil ties everything together with herbaceous notes, creating a quick and satisfying meal perfect for weeknights or entertaining guests. Ready in just 25 minutes, this easy recipe is both elegant and comforting—ideal for fans of Mediterranean cuisine and anyone seeking a healthy, flavor-packed pasta dish.
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, penne, or fusilli)
- 1 cup Kalamata olive tapenade
- 4 oz Feta cheese, crumbled
- 1.5 cups Cherry tomatoes, chopped
- 3 cloves Garlic, minced
- 2 tbsp Extra-virgin olive oil
- 0.5 cup Fresh basil leaves, thinly sliced
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant (be careful not to brown the garlic).
Stir in the Kalamata olive tapenade and cook for 1 minute, stirring to combine with the garlic and oil.
Add the chopped cherry tomatoes and cook for 2-3 minutes until they begin to soften but still hold their shape.
Toss the cooked pasta into the skillet with the tapenade-tomato mixture. Use tongs to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is achieved.
Sprinkle the crumbled feta cheese evenly over the pasta and gently toss to distribute.
Season with salt and freshly ground black pepper to taste. Note that the olive tapenade and feta are naturally salty, so adjust seasoning carefully.
Remove the skillet from heat and toss in the fresh basil ribbons.
Serve the pasta immediately, garnished with extra basil and a drizzle of olive oil if desired. Enjoy your Mediterranean-inspired meal!
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 32% | |
| Sodium | 4304 mg | 187% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 13.5 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 856 mg | 66% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
