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    Home » Vegetarian Pasta Recipes

    Tomato and Feta Pasta

    Lindsay Moe

    308 shares
    pinterest image of two bowls of tomato and feta pasta
    pinterest image of bowl of tomato and feta pasta with ingredients in corner and a fork with pasta from a bowl
    pinterest image of tomato and feta pasta

    This delicious tomato and feta pasta recipe is coated in a simple sauce made from tomatoes, feta, and basil. It uses only 5 ingredients and is ready in under 30 minutes, making it one of my favorite quick and easy recipes!

    image of tomato and feta pasta in two white bowls
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Let’s add another quick and easy pasta dish to our repertoire, shall we?

    This one is ready in under 30 minutes and uses some of my favorite fresh summer produce. I always have a few grape or cherry tomatoes clinging to my tomato plant, and fresh basil growing in a box outside my front door.

    If you’re also overflowing with these goodies, you’re only three ingredients away from making this delicious pasta recipe!

    image of tomato and feta pasta from above with basil on the side and another bowl in the corner

    This seriously couldn’t be easier, so it’s great for busy weeknights, summer days at the lake, or any time you don’t feel like cooking but still want a delicious, comforting meal.

    A lot of feta cheese recipes with pasta are cold pasta salads, but I love that this recipe uses the stove top to make it warm and melty. Pair this pasta with a green salad and some garlic bread and you have a full meal.

    Tomato and feta pasta ingredients

    image of ingredients for tomato and feta pasta
    • Penne
    • Olive oil
    • Grape tomatoes
    • Feta cheese
    • Basil

    How to make penne with tomatoes and feta

    1. Boil pasta
    2. Cook tomatoes
    3. Add the cheese
    4. Stir in basil
    5. Toss it all together

    Top tips

    Should I buy crumbled feta or block feta?

    Either will work in this recipe, but I like the extra moisture found in a block of feta. To crumble it yourself, simply use a fork or your fingers to break it up.

    What kind of tomatoes are good for this feta pasta?

    You’ll definitely want to choose the sweetest in-season tomatoes for this dish because the feta cheese is already very tangy and you’ll get a nice contrast of flavors between the two. I like sweet cherry or grape tomatoes.

    close up image of tomato and feta pasta in a bowl with some noodles on a fork

    How to cook tomatoes on the stovetop

    The tomatoes cook easily in the olive oil over medium heat in less than 10 minutes. Cook until the tomatoes start to burst and break down.

    I recommend using a deep skillet if you have one, but you could also use a regular large skillet and pour the tomato mixture and the pasta back into the pasta pot to combine them.

    Tips for customizing

    • Skip the cooking all together and mix cooked penne with the remaining cold ingredients to make a cold feta pasta salad
    • Swap the feta for tiny balls of fresh mozzarella cheese or use a vegan feta to make this vegan
    • Skip the basil and stir a spoonful of pesto in at the end
    • Use whatever shape pasta you have on hand, or use gluten-free pasta to make it gluten-free

    More easy pasta recipes

    • Roasted Garlic and Tomato Penne
    • Penne with Vodka Sauce
    • Tortellini with Garlic Chile Oil and Feta
    • Roasted Garlic and Broccoli Penne
    • Easy Fettuccine Alfredo
    • Spaghetti Aglio Olio
    • Pesto Linguine with Crispy Balsamic Chickpeas
    image of two bowls of tomato and feta pasta with basil and stripe kitchen towel on the side

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    featured image of tomato and feta pasta in bowl from top

    Tomato and Feta Pasta

    This delicious tomato and feta pasta recipe uses only 5 ingredients and is ready in under 30 minutes, making it one of my favorite quick and easy recipes!
    4.38 from 8 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 512kcal
    Author: Lindsay Moe

    Ingredients

    • 16 ounces Penne
    • 5 tablespoons Olive oil
    • 2 pints Grape tomatoes, halved
    • 8 ounces Feta cheese, crumbled
    • 12 leaves Fresh basil
    • Parmesan cheese, optional

    Instructions

    • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
    • Meanwhile, heat the oil and tomatoes in a large skillet over medium heat, stirring occasionally, until the tomatoes start to break down, 6 to 8 minutes.
    • Add the cheese and cook another couple of minutes until warm and melty. Remove from the heat and stir in the basil.
    • Combine the cooked pasta with the sauce. Serve with Parmesan cheese if desired.

    Notes

    Tips for customizing

    • Skip the cooking all together and mix cooked penne with the remaining cold ingredients to make a cold feta pasta salad
    • Swap the feta for tiny balls of fresh mozzarella cheese or use a vegan feta to make this vegan
    • Skip the basil and stir a spoonful of pesto in at the end
    • Use whatever shape pasta you have on hand, or use gluten-free pasta to make it gluten-free

    Nutrition

    Calories: 512kcal | Carbohydrates: 64g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 435mg | Potassium: 566mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1526IU | Vitamin C: 22mg | Calcium: 220mg | Iron: 2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Carrie Latimer says

      March 01, 2022 at 9:53 am

      1 star
      Unfortunately this recipe seems to be lacking a key ingredient. Possibly a small amount of sugar to offset the acid of the tomatoes. I didn’t find it very good.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    308 shares