Cavatelli With Tomato & Feta Sauce

Tomato Feta Pasta 1


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Cavatelli With Tomato & Feta Sauce

If you would like a nice variation on pasta night try this simple, but well put together pasta dish. If you love feta cheese then you’ll really love this sauce. Because feta is fairly salty you don’t need to add extra salt.


1 Pound Cavatelli Pasta

3 Large Tomatoes

1/3 Cup Olive Oil

4 Minced Garlic Cloves

4 Chipolini Onions

3 Shallots

½ Cup Fresh Basil

½ Teaspoon Freshly Ground Pepper

¾ Cup Fresh Feta Cheese

Bring a large pot of salted water to a boil. Add the 3 whole tomatoes to the boiling water for 15 seconds and quickly remove. The skin should start to peel. Place the tomatoes immediately in cold water and then set aside for a moment. Now add the pasta to the boiling water and cook until al dente. While the pasta is cooking peel the blanched tomatoes and chop into coarse pieces. In a large skillet heat the olive oil over a medium heat. Stir in the minced garlic, chopped onions and shallots. Sauté until the onions and shallots sweat. Add the chopped tomatoes and fresh pepper. Cook until the tomatoes are extremely tender. Stir in the chopped feta cheese and cook for 15 minutes over a medium low heat. Stir occasionally. Finally add the chopped basil and cook for another 2 minutes. Turn the heat off and add the drained pasta to the skillet. Mix together the pasta and the sauce. Transfer to a serving dish. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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