Plum Tomato Feta Pasta
Experience the perfect blend of vibrant Mediterranean flavors with this Plum Tomato Feta Pasta recipe. Roasted plum tomatoes, enhanced with olive oil, garlic, and oregano, create a naturally sweet and savory sauce that's the star of the dish. Tossed with al dente penne, crumbled feta cheese adds a creamy, tangy touch, while fresh basil brings a burst of aromatic freshness. A sprinkle of optional chili flakes offers a subtle kick for spice enthusiasts. Ready in just 35 minutes, this easy pasta recipe is a delightful option for weeknight dinners or casual entertaining. It's a hearty, vegetarian meal that shines with wholesome ingredients and classic Italian-inspired techniques, making it a crowd-pleaser you'll want to make again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g plum tomatoes
- 2 tbsp olive oil
- 4 pieces garlic cloves
- 1 tsp dried oregano
- 150 g feta cheese
- 300 g penne pasta
- 0.5 tsp salt
- 0.25 tsp black pepper
- 10 pieces fresh basil leaves
- 0.25 tsp red chili flakes (optional)
Instructions
Preheat your oven to 200°C (400°F).
Wash the plum tomatoes and slice them in half lengthwise.
Place the halved tomatoes on a baking sheet, cut side up, and drizzle with olive oil.
Peel and mince 3 garlic cloves then sprinkle them over the tomatoes. Save the last garlic clove for later use.
Sprinkle the tomatoes with dried oregano, salt, and black pepper.
Roast the tomatoes in the preheated oven for 20 minutes, or until they are tender and slightly caramelized.
While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the reserved minced garlic clove until fragrant (about 1 minute).
Add the roasted tomatoes to the skillet, including any juices from the baking sheet. Gently mash some of the tomatoes with a fork to create a sauce texture.
Toss the cooked, drained pasta into the skillet with the tomatoes. If the mixture seems dry, add a splash of the reserved pasta water.
Crumble the feta cheese over the pasta and stir to combine, allowing it to melt slightly into the sauce.
Add the fresh basil leaves (torn into smaller pieces if desired) and optional red chili flakes for a hint of heat. Mix well.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the pasta immediately in bowls and garnish with extra basil leaves if desired.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 13.0 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 832 mg | 64% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1966 mg | 42% | |
*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.
