Linguine With Feta Olives And Fresh Tomatoes Recipes

EASY FETA TOMATO PASTA

Feta, tomato, and olive oil are tossed with pasta in a super quick meal ready in just 20 minutes. Dinner doesn't get much quicker, healthier, or tastier than this! Boil any short pasta shape, make the quick and easy sauce while the pasta boils... and that's about it!

Provided by Diana Moutsopoulos

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Easy Feta Tomato Pasta image

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.
Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 70.4 g, Cholesterol 66.8 mg, Fat 37 g, Fiber 4.2 g, Protein 23 g, SaturatedFat 14.3 g, Sodium 851.7 mg, Sugar 5.9 g

Ingredients

1 (12 ounce) package penne pasta
⅓ cup extra-virgin olive oil
16 ounces cherry tomatoes, halved
salt and freshly ground black pepper to taste
2 cups crumbled feta cheese
3 tablespoons chopped fresh basil

BAKED FETA PASTA

Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Baked Feta Pasta image

Steps:

Preheat the oven to 400 degrees F.
Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

Ingredients

2 pints (20 ounces) cherry tomatoes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta cheese, drained (see Cook's Note)
10 ounces mezze rigatoni
1 clove garlic, finely grated
Pinch crushed red pepper flakes, optional
1/4 cup fresh basil leaves, thinly sliced
Flaky sea salt, for serving

LINGUINE WITH FRESH TOMATOES, OLIVES, AND FETA CHEESE

Got this recipe out of the Easy Weeknight Favorites Cookbook by Southern Living. I have not tried it yet, but it looks light, fresh, and delicious!

Provided by uvanavychica

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Linguine With Fresh Tomatoes, Olives, and Feta Cheese image

Steps:

Cook pasta according to package directions.
Meanwhile, combine tomato, basil, olive oil, garlic, salt, and pepper in mixing bowl.
Drain pasta and place in large serving bowl. Top with tomato mixture, sprinkle with feta cheese and olives. Serve.

Nutrition Facts : Calories 581.2, Fat 13.2, SaturatedFat 5.3, Cholesterol 25, Sodium 758.9, Carbohydrate 95.1, Fiber 6.5, Sugar 8, Protein 20.8

Ingredients

1 (16 ounce) box linguine
4 large tomatoes, chopped
3 tablespoons fresh basil, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (2 1/4 ounce) can sliced black olives
3/4 cup crumbled feta cheese

LINGUINE WITH FETA, OLIVES AND FRESH TOMATOES

Such a fresh way to serve pasta and pretty too. : )

Provided by Daily Inspiration S @DailyInspiration

Categories Pasta

Number Of Ingredients 8

Linguine with Feta, Olives and Fresh Tomatoes image

Steps:

Cook pasta according to package directions.
Combine chopped tomatoes, basil, olive oil, salt and pepper. Drain pasta and place in a large serving bowl. Top with tomato mixture and toss.
Sprinkle with slices of olives and feta cheese.

Ingredients

12 ounce(s) uncooked linguine
4 large tomatoes, chopped
3 tablespoon(s) fresh basil, chopped
1 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
1 can(s) 2 1/4 oz. can ripe olives, sliced and drained
3/4 cup(s) crumbled feta cheese

LINGUINE WITH FRESH TOMATOES

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Linguine with Fresh Tomatoes image

Steps:

Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

Ingredients

8 ounces uncooked linguine
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter

PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA

This pasta dish is perfect to highlight the fresh flavor of heirloom tomatoes. From the vegetarian cookbook Mediterranean Harvest.

Provided by Eat Your Vegetables

Categories Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Pasta With Uncooked Tomatoes, Basil, Capers, Olives and Feta image

Steps:

Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

Nutrition Facts : Calories 449.3, Fat 13.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 420.9, Carbohydrate 74.9, Fiber 11.8, Sugar 4.2, Protein 10

Ingredients

2 tablespoons extra virgin olive oil
3 cups fresh ripe tomatoes, chopped
1 1/2 tablespoons capers, rinsed
1/2 cup Greek olive, chopped
3 tablespoons fresh flat leaf parsley, chopped
1/4 cup fresh basil, chopped
kosher salt
fresh ground black pepper
3/4 lb penne or 3/4 lb fusilli
2 ounces feta, crumbled (about 1/2 c)

PASTA WITH FETA AND GREEN OLIVES

Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.

Provided by Yasmin Fahr

Categories easy, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Pasta With Feta and Green Olives image

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

Ingredients

Kosher salt
1 pound dried cavatappi, fusilli or other short, curly noodle
1/3 cup olive oil
12 ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted
1 garlic clove, grated or minced
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1/2 teaspoon red-pepper flakes, plus more as desired
1/2 to ¾ cup loosely crumbled or cubed feta, depending on preference
Black pepper

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Linguine With Feta Olives And Fresh Tomatoes Recipes

EASY FETA TOMATO PASTA

Feta, tomato, and olive oil are tossed with pasta in a super quick meal ready in just 20 minutes. Dinner doesn't get much quicker, healthier, or tastier than this! Boil any short pasta shape, make the quick and easy sauce while the pasta boils... and that's about it!

BAKED FETA PASTA

LINGUINE WITH FRESH TOMATOES, OLIVES, AND FETA CHEESE

Got this recipe out of the Easy Weeknight Favorites Cookbook by Southern Living. I have not tried it yet, but it looks light, fresh, and delicious!

LINGUINE WITH FETA, OLIVES AND FRESH TOMATOES

Such a fresh way to serve pasta and pretty too. : )

LINGUINE WITH FRESH TOMATOES

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois

PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA

This pasta dish is perfect to highlight the fresh flavor of heirloom tomatoes. From the vegetarian cookbook Mediterranean Harvest.

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