Tomato, basil and feta spaghetti
Indulge in a delightful Tomato, Basil, and Feta Spaghetti recipe featuring al dente pasta tossed with juicy cherry tomatoes, fresh basil leaves, and crumbled feta cheese. Finished with a rich garlic-infused olive oil, this Mediterranean-inspired dish is a quick and flavorful meal perfect for any occasion. Ready in under 30 minutes, it's a must-try for pasta lovers!
- 23 May 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Tomato, basil, and feta spaghetti is a delightful and refreshing dish that's perfect for any meal. This recipe combines the rich flavors of cherry tomatoes and fresh basil with the tangy creaminess of feta cheese, all brought together with a good quality olive oil and perfectly cooked pasta. It's a quick and easy pasta dish that promises to impress both family and guests alike.
Ingredients:
Instructions:
1. Bring a large pot of salted water to a boil.
2. Add the pasta to the boiling water and cook according to the package instructions until al dente.
3. Drain the pasta, reserving about 1 cup of pasta water, and set aside.
1. In a large skillet, heat the olive oil over medium heat.
2. Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
1. Add the halved cherry tomatoes to the skillet with the garlic.
2. Cook, stirring occasionally, for about 5-7 minutes, until the tomatoes begin to soften and release their juices.
1. Add the cooked pasta to the skillet with the tomato mixture.
2. Toss to combine, making sure the pasta is well-coated with the sauce. If the mixture seems too dry, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
1. Remove the skillet from heat.
2. Stir in the torn basil leaves and crumbled feta cheese.
3. Toss gently to combine, allowing the residual heat to slightly melt the feta and wilt the basil.
1. Transfer the pasta to serving plates.
2. Optionally, drizzle with a little more olive oil and sprinkle with freshly ground black pepper.
3. Garnish with additional basil leaves and feta crumbles if desired.
Tips:
- Use High-Quality Ingredients: Opt for the best quality olive oil, fresh basil, and ripe cherry tomatoes to elevate the overall flavor of the dish.
- Cook Pasta Al Dente: Make sure to cook your pasta just until it is al dente to prevent it from becoming mushy when mixed with the other ingredients.
- Sauté Garlic Properly: Sauté the garlic in olive oil until it's fragrant but not browned, as this will bring out its natural sweetness without burning it.
- Warm the Tomatoes: Lightly warming the cherry tomatoes allows them to release their juices, creating a simple yet delicious sauce.
- Add Basil at the End: Add fresh basil leaves toward the end of cooking to retain their vibrant flavor and green color.
- Crumbled Feta Cheese: Crumble the feta cheese over the warm pasta to allow it to slightly melt and mix with the other ingredients, enhancing the creaminess of the dish.
This tomato, basil, and feta spaghetti is a beautiful blend of flavors and textures that creates a memorable meal. The sweetness of the cherry tomatoes, the aromatic freshness of basil, and the crumbly, salty taste of feta cheese complement each other remarkably. Follow these tips to ensure you get the best possible results every time you make this delightful dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 450kcal | 18% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 3.88g | 10% |
| Sugar 4.66g | 5% |
| Fat | |
| Fat 30g | 36% |
| Saturated 9g | 29% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 27mg | 5% |
| Vitamin B1 0.86mg | 72% |
| Vitamin B2 0.72mg | 56% |
| Vitamin B3 7mg | 44% |
| Vitamin B6 0.40mg | 23% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 0.73ug | 30% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 18ug | 16% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.33mg | 0% |
| Iron, Fe 3.44mg | 31% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 440mg | 13% |
| Selenium, Se 60ug | 110% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 2.63mg | 24% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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