Feta and cherry tomato pasta, a simple and quick pasta to prepare, yet truly delicious and flavorful, a mix of Italy and Greece on the plate that immediately evokes summer dinners by the sea. You can serve it hot, warm, or even cold, making it versatile and suitable for all occasions and seasons.

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

11 oz pasta (in this case Mafalde corte)
18 oz datterino cherry tomatoes (red and yellow)
14 oz feta
4 tbsps olive oil
4 cloves garlic
15 leaves basil

Tools

1 Pan

Preparation of Feta and Cherry Tomato Pasta

First, bring the water for the pasta to a boil, then salt it and add the pasta.
Now pour the oil into a large pan and add the garlic cloves. Let it flavor for 2-3 minutes, then add the halved cherry tomatoes. Cook for about 5 minutes over high heat.
Now add the coarsely crumbled feta and the torn basil leaves.
Melt the feta over medium-low heat. It will take about 5-7 minutes.
Once melted, remove the garlic cloves.
When the pasta is cooked, drain it directly into the pan with the feta and mix everything well. If it seems a bit dry, add a few tablespoons of cooking water to make it creamy.
Garnish with some fresh basil leaves.
And voilà….. now your feta and cherry tomato pasta is ready to be served.