If you’re looking for a quick and tasty recipe, you’re in the right place. Today I offer you a delicious dish of spaghetti with tomato and feta. 🙂
It’s a very simple recipe, yet it works great in my house. My husband loves it, my kids always ask for seconds, and I really like it too because it’s a tasty dish, really, and it’s ready in a flash, so I can’t help but love it. 😀
The procedure is as simple as can be: cook the spaghetti, prepare a tomato sauce sautéed in a pan, and toss the spaghetti adding the feta. Done.
There, I’ve already told you everything!! But read the recipe anyway, come on! 😄
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👇 Long live spaghetti! 👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 13.4 oz spaghetti
- 1.8 cups tomato purée (or ripe tomatoes)
- 7 oz feta
- 1 clove garlic (or shallot)
- 1 tbsp extra virgin olive oil
- to taste oregano (or basil)
- to taste chili pepper
Tools
- Pasta Pot
- Frying Pan
Steps
Cook the spaghetti in plenty of water.
While the spaghetti is cooking (I recommend a slightly thicker spaghetti that cooks in 10-12 minutes), prepare the tomato sauce:
In a sauté pan, flavor a little oil with minced garlic or shallot.
Pour in the tomato purée. In summer, I suggest using well-ripened fresh tomatoes; otherwise, the purée is perfectly fine.
Season the sauce with basil or oregano and chili pepper (I use it, but it’s not mandatory for the success of the dish) and cook over high heat.
Once cooked, add the feta to the tomato sauce, cut into chunks or roughly crumbled with a fork.
Drain the spaghetti and add them to the pan.
Toss the spaghetti to let them absorb the flavors well.
Serve immediately; the spaghetti with tomato and feta are already ready.
Optionally, you can also add crumbled feta directly onto the plates.
For those who do not know feta, it is a typical Greek cheese made with sheep’s milk or a mix of sheep and goat milk.
Salt-Free Tips
Feta is a cheese preserved in brine, so it is quite salty. It is advisable to rinse it under running water (or you can immerse the block in a bowl of water) to remove the excess salt due to the brine.
My salt-free tip today is: take advantage of the presence of this cheese to avoid salting the sauce and to reduce or eliminate the salt in the pasta cooking water. Try it! 🙂
I’ll leave you with my usual tips:
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce the salt, the palate must get used to it slowly and not realize the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water; prefer cooking methods that do not disperse flavors (griddle, parchment, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rules. It’s good for your mood and helps you persevere.
If you don’t want or can’t give up salt:
▫ You can still try my recipes, salting according to your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter
