Farfalle with Feta Cheese and Plum Tomatoes
This pasta tastes light and delicious, and is a beautiful blend of traditional Greek flavors, plus it is so simple to prepare that you'll want to make it over and over again!
Ingredients
- 16 oz. farfalle noodles (use wheat/gluten-free, if needed)
- 1/4 cup extra virgin olive oil
- 3 Tbsp. pine nuts
- 5 - 6 cloves garlic minced, about 1 Tbsp.
- 1/2 tsp. dried oregano or use 1 1/2 tsp. fresh
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 plum tomatoes (also called Roma tomatoes), chopped, or use 15 oz. canned diced tomatoes, drained
- 1/2 cup pitted kalamata olives coarsely chopped
- 3/4 cup crumbled feta cheese
Instructions
- Cook the pasta according to the package directions. When the noodles go into the water, heat the oil in a medium skillet over medium heat.
- Add the pine nuts and garlic to the skillet and cook them, stirring, until the pine nuts are lightly browned, 3 - 5 minutes (watch this closely – it burns quickly).
- Add the oregano, salt, and pepper, and stir well (if you are using fresh oregano, add it when you add the sauce to the noodles).
- Add the tomatoes and olives and cook them for 3 - 5 minutes, until everything is heated through and the tomatoes are slightly softened.
- Drain the noodles and transfer them to large bowl, preferably metal. Combine the noodles and sauce and top it with the cheese. Cover the bowl with plastic wrap or a lid and let it stand for about 5 minutes so the flavors meld. Serve it immediately or refrigerate it for up to 2 days.
Slow Cooker Directions:
- Combine all ingredients in the slow cooker except the noodles and feta cheese. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. Add the feta to the slow cooker approximately 15 minutes before serving. Serve over cooked pasta. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, peel the garlic, combine the spices, dice the tomatoes, chop the olives, crumble the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use extra oregano and serve it with crushed red pepper flakes.
Tip: Keeping shelled nuts in the freezer will help preserve their natural oils and keep them fresh for longer. Be sure to store them in airtight containers and mark them with a date. They will stay fresh for up to a year this way and don’t need to be thawed, as their high oil content keeps them from freezing.
Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 14g, 22%; Saturated Fat: 4g, 20%; Cholesterol: 15mg, 5%; Sodium: 360mg, 15%; Total Carbohydrate: 46g, 15%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 11g
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