Tomato, Feta and Basil Pasta

    Tomato, Feta and Basil Pasta

    (202)
    4saves
    40min


    183 people made this

    This is a very flavourful room temperature pasta with tomatoes, basil and feta. It can also be chilled and served as a pasta salad.

    Ingredients
    Serves: 6 

    • 300g fusilli/spiral pasta
    • 6 tablespoons olive oil
    • 2 cloves crushed garlic
    • 1 small onion, finely chopped
    • 2 cups diced tomatoes
    • 6 leaves fresh basil, torn
    • 3 tablespoons grated Parmesan cheese
    • 1 1/2 cups crumbled feta cheese
    • salt and pepper to taste

    Directions
    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature.
    3. Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (202)

    Reviews in English (202)

    by
    332

    Great recipe! This pasta is good warm or cold. I marinated about 3 cups of cherry tomatoes that I cut in half lengthwise, cut the olive oil down to 1/4 cup, used 1/4 cup of finely chopped red onion and doubled the amount of fresh basil. I added 1/4 tsp. of red pepper flakes, a bit of sugar to cut the acidity of the tomatoes, and a couple splashes of balsamic vinegar. I let everything marinate along with the garlic, salt and pepper for a few hours at room temp. Boiled some penne pasta then tossed it with the feta and parmesan. This was a meal all in itself, but was a great side dish for some grilled italian marinated chicken.  -  23 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    186

    I really loved this. It was so good I could hardly stop eating! I used Trader Joe's multi-grain flax spiral pasta, and chose to sautee the onion a few minutes. I left the garlic raw, however, as I enjoy that flavor. I added a little more fresh basil and an extra tomato too. I cut down on the oil by 2 TBS, and added two splashes of red wine vinegar. I loved how the feta tasted with all the ingredients. Great recipe!!  -  14 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    136

    This recipe was excellent with fresh garden tomatoes. I rolled and sliced the basil, and added 1/4 tsp red pepper flakes to the tomato mixture. Since this was more tasty the next day, The next time I let the mixture marinade over night in the fridge, heat just to room temp, and then serve over pasta.  -  13 Mar 2003  (Review from Allrecipes USA and Canada)

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