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Leigh Beisch Photo by: Leigh Beisch

Pasta with Basil, Tomatoes, and Feta

Fresh veggies and flavorful feta cheese make this Mediterranean-inspired pasta dish big on flavor and short on prep time. 

Sunset SEPTEMBER 2004

  • Yield: MAKES: 8 cups; 4 to 6 servings


  • 12 ounces dried penne pasta
  • 1 1/2 pounds ripe tomatoes
  • 1 cup chopped or slivered fresh basil leaves
  • 3/4 cup crumbled feta cheese (4 oz.)
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons olive oil
  • Salt and pepper


1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.

2. Meanwhile, rinse, core, seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.

Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 31%
  • Protein: 11g
  • Fat: 12g
  • Saturated fat: 3.9g
  • Carbohydrate: 49g
  • Fiber: 3.3g
  • Sodium: 225mg
  • Cholesterol: 17mg

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Pasta with Basil, Tomatoes, and Feta recipe