Spaghetti with Tomatoes and Feta
Transform simple pantry staples into a vibrant, Mediterranean-inspired masterpiece with this Spaghetti with Tomatoes and Feta recipe! Perfectly cooked al dente spaghetti is tossed in a light, garlicky sauce made from juicy cherry tomatoes, infused with fruity olive oil and a touch of spice from optional red pepper flakes. Creamy crumbles of feta cheese melt into the dish for a tangy twist, while fresh basil leaves add a fragrant, herbaceous finish. Ready in just 25 minutes, this quick and easy pasta recipe is ideal for busy weeknights yet elegant enough for dinner parties. Serve this crowd-pleasing dish with a crisp green salad and a glass of your favorite white wine for a meal that’s as satisfying as it is effortless. Keywords: spaghetti with tomatoes, pasta with feta, quick Mediterranean pasta, easy weeknight dinner, cherry tomato spaghetti.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 500 grams cherry tomatoes
- 150 grams feta cheese
- 4 tablespoons olive oil
- 3 cloves garlic
- 10 grams fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Season the tomato mixture with salt, black pepper, and red pepper flakes (if using). Stir well.
Once the spaghetti is cooked and drained, add it to the skillet with the tomatoes. Toss to combine, adding a splash of the reserved pasta water, a little at a time, to create a light sauce.
Crumble the feta cheese over the pasta and gently toss to distribute.
Remove the skillet from the heat, tear the fresh basil leaves into smaller pieces, and scatter them over the pasta.
Drizzle the remaining 1 tablespoon of olive oil over the dish for extra flavor.
Serve immediately, garnished with additional basil and a touch of freshly cracked black pepper if desired.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.9 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 881 mg | 68% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1550 mg | 33% | |
*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.
