Photo: Christopher Testani; Styling: Alma Melendez
If you have fresh herbs handy, use them to garnish this pasta dish. Basil, oregano, or mint, or a combination, works nicely.
Salt and freshly ground black pepper
8 ounces farfalle
4 teaspoons extra-virgin olive oil
4 large cloves garlic, thinly sliced
2 1/2 cups marinated tomatoes
1/2 cup crumbled feta
Calories per serving 376
Fat per serving 15g
Saturated fat per serving 5g
Cholesterol per serving 0mg
Fiber per serving 3g
Protein per serving 12g
Carbohydrate per serving 50g
Sodium per serving 461mg
Iron per serving 2mg
Calcium per serving 122mg
How to Make It
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or according to package instructions.
In final 5 minutes of cooking, warm oil in a large skillet over medium heat. Add garlic; sauté until just beginning to turn golden, about 1 minute. Add tomatoes and their juices. Cook, tossing, until tomatoes begin to soften, about 1 minute. Drain pasta, reserving 1/4 cup cooking water; add pasta to skillet. Cover and let simmer over low heat until tomatoes have collapsed and pasta is coated with sauce, about 2 minutes. Add reserved cooking water 1 tsp. at a time if mixture seems dry. Spoon pasta into 4 serving bowls. Top with feta, season with pepper and serve.
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