Feta and Tomato Pasta Recipe in 60 Seconds

Ingredients

• 200 g Pasta (spaghetti, linguine, or penne)
• 200 g Feta Cheese (crumbled, preferably block feta for easier whipping)
• 100 ml Heavy Cream (full‑fat for best texture)
• 2 tbsp Extra Virgin Olive Oil (for sautéing garlic and tomatoes)
• 3 cloves Garlic (minced)
• 250 g Grape Tomatoes (halved)
• 10 leaves Fresh Basil Leaves (torn roughly)
• to taste Salt
• to taste Black Pepper (freshly cracked)

Instructions

1. Prepare Ingredients

   Mince the garlic, halve the grape tomatoes, tear the basil leaves, and crumble the feta if not already in block form.

   Time: PT5M

2. Cook Pasta

   Bring a large pot of salted water to a boil, add the pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.

   Time: PT10M

   Temperature: boiling

3. Sauté Garlic and Tomatoes

   Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the halved tomatoes, sprinkle with a pinch of salt, and cook 5‑6 minutes until they soften and release juices.

   Time: PT6M

   Temperature: medium

4. Whip Feta Cream Sauce

   While the tomatoes are simmering, place the feta cheese and heavy cream in a bowl. Whisk vigorously until the mixture is smooth and slightly airy.

   Time: PT2M

5. Combine Pasta and Sauce

   Add the drained pasta to the skillet with the tomatoes. Pour the whipped feta sauce over the pasta and toss gently, adding reserved pasta water as needed to create a glossy coating. Cook together for 2 minutes to let flavors meld.

   Time: PT2M

   Temperature: medium

6. Finish and Serve

   Remove the skillet from heat, stir in the torn basil leaves, and finish with a generous grind of black pepper. Plate the pasta and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

60g

Fat

25g

Fiber

4g