Pasta with Marinated Tomatoes and Feta

Pasta with Marinated Tomatoes and Feta Recipe

Photo: Christopher Testani; Styling: Alma Melendez

Combining cooked farfalle with an olive oil, garlic, and tomato sauce in the skillet gives this dish lots of flavor. 

Serves: 4


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Salt and freshly ground black pepper
8 ounces farfalle
4 teaspoons extra-virgin olive oil
4 large cloves garlic, thinly sliced
2 1/2 cups Marinated Tomatoes
1/2 cup crumbled feta


Prep: 5 Minutes
Cook: 15 Minutes

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or according to package instructions.

2. In final 5 minutes of cooking, warm oil in a large skillet over medium heat. Add garlic; sauté until just beginning to turn golden, about 1 minute. Add tomatoes and their juices. Cook, tossing, until tomatoes begin to soften, about 1 minute. Drain pasta, reserving 1/4 cup cooking water; add pasta to skillet. Cover and let simmer over low heat until tomatoes have collapsed and pasta is coated with sauce, about 2 minutes. Add reserved cooking water 1 tsp. at a time if mixture seems dry. Spoon pasta into 4 serving bowls. Top with feta, season with pepper and serve.

Created date

September 2015

Nutritional Information

Calories 376
Fat 15 g
Satfat 5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12 g
Carbohydrate 50 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 461 mg
Calcium 122 mg