Pasta with Sautéed Cherry Tomatoes, Olives and Feta
Pasta with sautéed cherry tomatoes, olives and feta is a quick and easy recipe that takes less than 30 minutes to make. A savory pasta dish that’s perfect for dinner after a long and busy day.
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 minutes
8 oz of pasta – I used fusilli
8 oz of cherry tomatoes – about 1 1/2 cups – cut in half
2 cloves of garlic – minced
1 tbs olive oil
5 twists of black pepper from a pepper mill
1/4 tsp red pepper flakes
5 or 6 basil leaves – finely minced
2 tbs walnut pieces
12 kalamata olives – minced
2 oz of feta – diced
Prepare all ingredients so they are ready to use. Slice cherry tomatoes in half, mince garlic, mince basil, measure out walnuts, mince olives and dice feta. Set aside.
Bring a large pot of water to a boil and cook pasta according to package directions. I usually add a veggie bouillon cube to the water or you can salt the water before adding the pasta.
While the pasta is cooking, add one tablespoon of olive oil to a large sauté pan over medium heat. Sauté minced garlic for 30 seconds. Add chopped cherry tomatoes, black pepper and red pepper flakes and sauté over medium heat for 3 to 4 minutes until cherry tomatoes are soft and wilted and have begun to release their juices. Remove pan from heat.
Before draining pasta, reserve 1/4 cup of pasta water.
Drain pasta, add the pasta to the large sauté pan with cherry tomatoes.
Add basil, walnuts, olives and most of the feta to the pan. Toss gently to combine. If the pasta seems dry, add a little pasta water to create a sauce.
Sprinkle the remaining feta on top of the pasta and serve.