.svg)
Sign Up for new Healthy Recipes
Introduction
Originating from the sun-drenched Mediterranean region, feta pasta is a testament to the simplicity and vibrancy of the region's cuisine. This beloved dish has its roots in the Greek culinary tradition, where feta cheese, a staple made from sheep's or goat's milk, has been revered for centuries. The addition of sun-dried tomatoes, a beloved ingredient in Mediterranean cooking, adds a delightful sweetness and depth of flavor reminiscent of lazy summer days spent basking in the warmth of the coastal sun. Fragrant basil, often referred to as the 'king of herbs,' lends its signature aroma and vibrant green hue, tying the flavors together in perfect harmony.
Ingredients
• 12 ounces (340g) dry linguine pasta
• 8 ounces (225g) feta cheese, crumbled or cubed
• 1/2 cup (75g) sundried tomatoes, packed in oil, drained and thinly sliced
• 1/2 cup (10g) fresh basil leaves, coarsely chopped, plus extra for garnish
• 1/2 cup (120ml) pasta cooking water, reserved
• 2 tablespoons (30ml) extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon (1.25ml) crushed red pepper flakes, or more to taste
• Salt and freshly ground black pepper, to taste
Step 1:
Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining.
Step 2:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute, stirring frequently, until fragrant.
Step 3:
Add the drained sun-dried tomatoes and the reserved pasta cooking water to the skillet. Simmer for 2-3 minutes, allowing the flavors to meld.
Step 4:
Remove the skillet from heat and stir in the crumbled or cubed feta cheese and chopped fresh basil. Season with salt and black pepper to taste.
Step 5:
Add the cooked and drained linguine to the skillet and toss gently to coat the pasta evenly with the feta sauce. Serve immediately, garnished with extra fresh basil, if desired.
Q: Can I use dried basil instead of fresh?
A: Fresh basil is recommended for its bright, herbaceous flavor, but you can substitute dried basil in a pinch. Use about 1-2 teaspoons of dried basil instead of the 1/2 cup of fresh.
Q: Can I make this dish ahead of time?
A: It's best to serve this dish immediately after combining the pasta and sauce. However, you can prepare the sauce ahead of time and reheat it gently before tossing with the freshly cooked pasta.
Q: Is this dish spicy?
A: The amount of red pepper flakes used in this recipe provides a mild heat level. You can adjust the amount to suit your desired level of spiciness or omit it altogether for a non-spicy version.
• Use high-quality feta cheese for best flavor. Sheep's milk or goat's milk feta is recommended.
• For a vegetarian version, omit the pasta cooking water and use vegetable broth or plant-based milk instead.
• Adjust the amount of red pepper flakes to suit your desired level of heat.
• Sun-dried tomatoes packed in oil offer more intense flavor, but those packed in water can be substituted.
• Fresh basil can be replaced with dried basil, but use a smaller amount.
• This recipe contains dairy products and may not be suitable for those with milk allergies or following a vegan diet.
Serve hot, garnished with extra fresh basil leaves, if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, adding a splash of water or broth to help loosen the sauce.
Prep the ingredients while the pasta water is boiling to streamline the cooking process. Multitask by preparing the sauce in the skillet while the pasta is cooking.
- Use high-quality feta cheese for best flavor. Sheep's milk or goat's milk feta is recommended.
- Adjust the amount of red pepper flakes to suit your desired level of heat.
- Toss the pasta and sauce gently to avoid breaking the feta into smaller pieces.
For a vegan version, omit the feta cheese and use a plant-based milk or vegetable broth instead of the pasta cooking water. You can also add roasted vegetables or chickpeas for extra protein.
This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. You can also serve it with a simple green salad and crusty bread.
This dish can be enjoyed year-round, but it's especially delightful in the spring and summer when fresh basil is in peak season.
This recipe contains dairy (feta cheese) and may not be suitable for those with milk allergies or following a vegan diet.
