30-Day No Takeout Challenge


Pasta with Marinated Tomatoes and Feta

pasta-marinated-tomatoes-and-feta-recipe Photo: Christopher Testani; Styling: Alma Melendez


  • Salt and freshly ground black pepper
  • 8 ounces farfalle
  • 4 teaspoons extra-virgin olive oil
  • 4 large cloves garlic, thinly sliced
  • 2 1/2 cups marinated tomatoes
  • 1/2 cup crumbled feta


  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or according to package instructions.

  2. In final 5 minutes of cooking, warm oil in a large skillet over medium heat. Add garlic; sauté until just beginning to turn golden, about 1 minute. Add tomatoes and their juices. Cook, tossing, until tomatoes begin to soften, about 1 minute. Drain pasta, reserving 1/4 cup cooking water; add pasta to skillet. Cover and let simmer over low heat until tomatoes have collapsed and pasta is coated with sauce, about 2 minutes. Add reserved cooking water 1 tsp. at a time if mixture seems dry. Spoon pasta into 4 serving bowls. Top with feta, season with pepper and serve.


  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 4

Nutritional Information

Calories per serving: 376
Fat per serving: 15g
Saturated fat per serving: 5g
Cholesterol per serving: 0mg
Fiber per serving: 3g
Protein per serving: 12g
Carbohydrate per serving: 50g
Sodium per serving: 461mg
Iron per serving: 2mg
Calcium per serving: 122mg

Good to Know

If you have fresh herbs handy, use them to garnish this pasta dish. Basil, oregano, or mint, or a combination, works nicely.