Friday recipe: Pasta with uncooked tomatoes, basil, capers, olives and feta

As you know by now, i am half Italian, from my mother’s side. So of course we had plenty of pasta growing up! My kids love pasta, they can have it everyday and not get bored. It’s all in the sauce, as my mother would say!

For me pasta is the easiest dish; you can make a sauce out of anything you have in your fridge or pantry. It’s easy, quick, and everybody loves it. In Lebanon they use a mix of yogurt and garlic with roasted pine nuts as a sauce for spaguetti, so you see, really anything works!

Pasta can be fattening if you have a big quantity, with creamy sauce for example, or with foie gras ( i had this once in Paris, unbelievably delicious!) or other fattening ingredients. Today’s recipe is perfect for summer days, fresh, and non-fattening (remember, in moderation!).

white-pastaYou can have it as a “primo” (starter) or as a main dish.

I usually use all kinds of pastas for my recipes, fusilli, penne, spaguetti, farfalle…Some sauces are better with a certain kind, but at the end, they all taste the same to me, so go with what you like!


2 tablespoons extra virgin olive oil, 3 cups chopped ripe tomatoes pr cherry tomatoes, 1 1/2 tablespoon capers, rinsed, 1/2 cup chopped Italian or Greek olives, 3 tablespoons minced flat-leaf parsley, 1/4 cup minced basil, salt and freshly ground pepper, 3/4 pound penne or fusilli, 2 ounces feta, crumbled (about 1/2 cup).

-Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt and pepper in a large bowl and let sit for 30 minutes or longer.

-Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

(If you like, you can add 1 clove garlic, finely minced, to the sauce.)

*image via google

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