Feta tomato pasta

Italian · Pasta · 30 min · Serves 4

Bright, tangy, and ready in 20 minutes—this is the kind of pasta that feels special without any fuss. Creamy feta melts into warm tomatoes and garlic, coating every strand with a sauce that tastes like summer, even in the middle of winter.

Ingredients

• 1 lbpasta (penne or rigatoni)
• 1.5 lbscherry tomatoes
• 8 ozfeta cheese
• 3garlic cloves
• 3 tbspolive oil
• 1 handfulfresh basil
• 1/4 tspred pepper flakes
• to tastesalt and black pepper

Method

1. 1

   Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.

   10–12 min

2. 2

   While pasta cooks, halve the cherry tomatoes. Mince the garlic and crumble the feta into bite-sized pieces.

3. 3

   Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, stirring for about 30 seconds until fragrant.

   30 sec

4. 4

   Add cherry tomatoes and cook, stirring occasionally, until they soften and begin to burst, about 5–7 minutes. Season with salt and pepper.

   5–7 min

5. 5

   Toss the hot drained pasta into the skillet. Add the crumbled feta and stir gently. Add pasta water a splash at a time until the sauce is creamy and coats the pasta.

   2 min

6. 6

   Tear in fresh basil, taste for seasoning, and serve right away with extra feta and a drizzle of olive oil if you like.