Description
A quick Greek-inspired weeknight pasta featuring warm burst tomatoes, creamy feta, briny olives, and fresh oregano. Bright, simple, and ready in under 30 minutes.
Ingredients
12 oz spoon-sized pasta
3–4 tbsp olive oil
1 clove garlic, minced
1 pint grape or cherry tomatoes
1/2 tsp red pepper flakes
Pinch of salt
4 oz block feta cheese
1/2 cup Greek olives, pitted
2 tbsp fresh oregano, chopped, divided
Instructions
- Bring a large pot of salted water to a boil. Cook pasta to al dente, drain, and set aside.
- Heat olive oil in a sauté pan over medium heat. Add garlic and cook 30 seconds until fragrant.
- Add tomatoes, salt, and red pepper flakes. As tomatoes soften, gently crush some to release their juices and form a chunky sauce.
- Place block of feta in the center of the pan. Add 1 tbsp oregano and simmer about 5 minutes until feta softens; break it apart into the sauce.
- Add cooked pasta and olives to the pan. Toss to coat evenly. Adjust seasoning.
- Garnish with remaining oregano and serve warm.
Notes
Add spinach, kale, or roasted peppers for extra vegetables.
Stir in chickpeas or serve with grilled chicken for added protein.
Swap oregano for basil or add lemon juice for brightness.
Crumbling feta works, but block feta melts more smoothly.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
