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SUNOLIVOMediterranean Recipes

Pasta

Mediterranean Pasta with Cherry Tomatoes & Feta

A colourful, easy Mediterranean pasta with juicy cherry tomatoes, spinach, feta and toasted nuts. It comes together in about 30 minutes and works just as well for a quick weeknight dinner as it does for a relaxed lunch.

Prep
10 min
Cook
20 min
Total
30 min
Serves
2–3
Difficulty
Easy
Vegetarian
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Ceramic bowl of whole-wheat penne with blistered cherry tomatoes, spinach, crumbled feta and pine nuts on a sunlit stone table with olive oil

Why you’ll like this pasta

This recipe keeps things simple. The cherry tomatoes soften in olive oil and create their own light sauce, while spinach adds freshness and feta gives the pasta a salty, creamy finish.

Whole-wheat penne adds a little more texture and fibre, but regular penne works perfectly too.

No heavy cream sauce is needed.

Ingredients

Serves 2–3

  • 250 g penne — whole-wheat or regular
  • 300 g cherry tomatoes
  • 100 g feta cheese
  • 100 g spinach — baby spinach works well
  • 2–3 tbsp pine nuts — walnuts, almonds or hazelnuts can be substituted
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, sliced
  • 1 tsp dried oregano
  • Salt — for the pasta water and seasoning
  • Black pepper — to taste

Method

  1. Cook the pasta

    Bring a large pot of water to a boil.

    Add approximately 1 teaspoon of salt to the pasta water.

    Cook the penne until al dente, following the package instructions.

    Before draining, reserve a small amount of pasta cooking water.

  2. Cook the tomatoes

    While the pasta cooks, heat 1 tablespoon olive oil in a large pan over medium heat.

    Add the cherry tomatoes and oregano.

    Season the tomatoes with only a small pinch of salt and a little black pepper. Do not use all of the seasoning here.

    Cook for approximately 5–8 minutes, stirring occasionally, until the tomatoes soften and begin releasing their juices.

  3. Add the greens

    Add the sliced garlic and spinach.

    Cook for 1–2 minutes, just until the spinach wilts.

  4. Combine

    Add the drained pasta to the pan. If the mixture seems dry, add a small splash of the reserved pasta cooking water.

    Toss everything together. Add the crumbled feta and toasted pine nuts.

    Finish with the remaining olive oil.

    Taste first, then add additional black pepper or a small amount of salt only if needed. Remember that feta is already salty.

Recipe card

Mediterranean Pasta with Cherry Tomatoes & Feta

Prep 10 min · Cook 20 min · Total 30 min · Serves 2–3

Ingredients

  • 250 g penne
  • 300 g cherry tomatoes
  • 100 g feta cheese
  • 100 g spinach
  • 2–3 tbsp pine nuts
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, sliced
  • 1 tsp dried oregano
  • Salt
  • Black pepper

Method

  1. Cook the pasta. Bring a large pot of water to a boil. Add approximately 1 teaspoon of salt to the pasta water. Cook the penne until al dente, following the package instructions. Before draining, reserve a small amount of pasta cooking water.
  2. Cook the tomatoes. While the pasta cooks, heat 1 tablespoon olive oil in a large pan over medium heat. Add the cherry tomatoes and oregano. Season the tomatoes with only a small pinch of salt and a little black pepper. Do not use all of the seasoning here. Cook for approximately 5–8 minutes, stirring occasionally, until the tomatoes soften and begin releasing their juices.
  3. Add the greens. Add the sliced garlic and spinach. Cook for 1–2 minutes, just until the spinach wilts.
  4. Combine. Add the drained pasta to the pan. If the mixture seems dry, add a small splash of the reserved pasta cooking water. Toss everything together. Add the crumbled feta and toasted pine nuts. Finish with the remaining olive oil. Taste first, then add additional black pepper or a small amount of salt only if needed. Remember that feta is already salty.

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