Recipes · Main dishes
One-Pot Pasta with Feta and Tomatoes
AI-written · not yet kitchen-tested
Pasta, tomatoes and water go into one pot together and cook without draining. The starch from the pasta makes the sauce creamy, and the feta goes in only at the very end.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 3 tbsp olive oil
- 4 garlic cloves sliced
- 400 g (14 oz) cherry tomatoes halved
- 300 g (10.5 oz) penne or fusilli
- 600 ml (2 1/2 cup) water
- 1 tsp salt
- 0.5 tsp red pepper flakes optional
- 200 g (7.1 oz) feta cheese
- basil fresh, to sprinkle on top
- black pepper to taste
Method
- Heat the oil in a wide pot and sauté the garlic for 1 minute, without letting it take on color.
- Add the tomatoes and cook for 5 minutes, until they soften and release their juices.
- Add the pasta, water, salt and red pepper flakes and bring to a boil. Reduce the heat and simmer uncovered for 12 to 14 minutes, stirring often so nothing sticks.
- When the pasta is al dente and the water has almost evaporated, crumble in the feta and stir it in briefly. If the pasta still looks too dry, add a splash of water.
- Season with pepper and serve sprinkled with basil.
Tip: The amount of water suits penne and fusilli. With thinner or thicker pasta, use a little less or more water.
Tip: Feta is salty. Taste only at the end, then decide whether more salt is needed.