Tomato and Olive Pasta with Feta

    20 minutes

    Fettucine with a tomato, basil, olive and onion sauce and topped with feta is a perfect light meal for the summer months.

    17 people made this

    Serves: 6 

    • 500g fettuccine
    • 5 ripe tomatoes, diced
    • 1/2 small red onion, diced
    • 1 cup diced fresh basil
    • 1/2 cup pitted kalamata olives, diced
    • 1 pinch freshly ground black pepper, to taste
    • 2 tablespoons extra virgin olive oil
    • 1 cup crumbled feta cheese

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large saucepan of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
    2. In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
    3. Toss the fettuccine with olive oil. Serve pasta topped with tomato mixture and feta cheese.

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    Reviews in English (14)


    We altered this recipe by making a dressing of olive oil, red wine vinegar and sugar and added it to the tomato mixture. It turned out really well!  -  02 Sep 2001  (Review from Allrecipes USA and Canada)


    If I could give this 10 Stars, I would!!! This was one of the best pasta dishes I have ever HAD, let alone MADE! My husband had SECONDS and finished the bowl! I nearly licked my plate clean! We will make this again and again!  -  13 Aug 2005  (Review from Allrecipes USA and Canada)


    This has become a definite favorite at our house. We love it! I also suggested it to a friend whose family loved it, too. I made a few changes though. First, I use angel hair pasta instead, a 28 oz. can of chopped tomatoes instead of fresh, 1/3 cup basil instead of a whole cup and add a small can of chopped black olives. I make this on a regular basis and never tire of it!  -  23 Mar 2003  (Review from Allrecipes USA and Canada)