Penne with Tomatoes and Feta
Indulge in the irresistible simplicity of Penne with Tomatoes and Feta, a quick yet elegant meal that's perfect for busy weeknights or casual entertaining. This Mediterranean-inspired recipe combines tender penne pasta with juicy, sautéed cherry tomatoes, aromatic garlic, and a creamy, tangy crumble of feta cheese. Fresh basil leaves add a fragrant touch, while a hint of red pepper flakes delivers a subtle kick of heat. The magic lies in finishing the dish with reserved pasta water, creating a luscious, light sauce that clings to every bite. Ready in just 35 minutes and bursting with fresh, vibrant flavors, this easy pasta dish is sure to become a family favorite. Serve it warm and garnish with additional basil for a beautiful, restaurant-worthy presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 whole garlic cloves
- 2 cups cherry tomatoes
- 6 oz feta cheese
- 1 cup fresh basil leaves
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Finely mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes or until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
Crumble the feta cheese and set aside.
Add the drained penne to the skillet with the tomatoes. Stir to combine.
Pour in the reserved pasta water a little at a time, stirring, until the sauce reaches a creamy consistency.
Stir in the crumbled feta cheese, red pepper flakes, salt, and black pepper. Toss until the ingredients are well combined and the feta begins to melt slightly.
Roughly chop the fresh basil leaves and add them to the skillet. Stir gently to incorporate.
Serve the pasta warm, garnished with extra basil leaves or a sprinkle of feta if desired.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 4322 mg | 188% | |
| Total Carbohydrate | 273.3 g | 99% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 7.9 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 924 mg | 71% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1635 mg | 35% | |
*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.
