Italian Tomato Feta Pasta with cherry tomatoes, sun-dried tomatoes, feta, garlic, olive oil, and fresh basil.
8 oz spaghetti, cooked
1 cup cherry tomatoes, mixed colors
1/4 cup sun-dried tomatoes, sliced
1/3 cup feta cheese, crumbled
2 tbsp olive oil
2 cloves garlic, minced
1/3 cup fresh basil, finely chopped
1/2 tsp red pepper flakes
Salt, to taste
Black pepper, to taste
1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant but not browned.
3. Add the mixed cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they begin to burst and soften.
4. Stir in the sliced sun-dried tomatoes and red pepper flakes.
5. Season lightly with salt and black pepper.
6. Add the cooked spaghetti and toss gently to coat.
7. Sprinkle in the crumbled feta and toss carefully to combine.
8. Turn off the heat and add the chopped fresh basil.
9. Serve warm with extra basil if desired.
Serve warm with your favorite bread.
Season lightly because feta and sun-dried tomatoes add saltiness.
Refrigerate leftovers promptly and use within 3 to 4 days.