One Pot Farfalle Pasta With Feta Black Olives Tomatoes Recipes

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FARFALLE WITH TOMATOES AND FETA CHEESE



Farfalle with Tomatoes and Feta Cheese image

Provided by Colin Cowie

Categories     Cheese     Herb     Olive     Pasta     Tomato     Easter     Vegetarian     Quick & Easy     Spring     Boil

Yield Makes 8 servings

Number Of Ingredients 8

1 1/2 pounds farfalle or bow tie pasta
6 roma tomatoes, seeded and diced
1/2 cup calamata olives, pitted
1/3 cup diced red onion
4 teaspoons drained capers
3 ounces feta cheese, crumbled
10 basil leaves, julienned
Balsamic Vinaigrette

Steps:

  • 1. Cook the pasta in a large pot of boiling salted water until al dente.
  • 2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.

ONE-POT FARFALLE PRIMAVERA



One-Pot Farfalle Primavera image

Creamy and packed with green veggies-this one-pot pasta is super-easy to make.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces farfalle pasta (bowtie; see Cook's Note)
Kosher salt
1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces
7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups)
2/3 cup frozen peas, thawed
3 ounces cream cheese, cut into pieces, at room temperature
1/3 cup heavy cream
2 tablespoons chopped fresh basil, plus additional for serving
1/2 teaspoon grated lemon zest

Steps:

  • Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.

ONE-PAN FETA PASTA WITH CHERRY TOMATOES



One-Pan Feta Pasta With Cherry Tomatoes image

In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it's added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you'll need an electric kettle to boil the water. So maybe it's more like a one-and-a-half-pan meal.) Don't think of this as a pasta dish in an Italian, al-dente sense. It's more like a creamy casserole along the lines of mac and cheese. In any case, it's comforting and supremely easy.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Steps:

  • Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
  • Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
  • Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

PENNE WITH TOMATO, BLACK OLIVES AND FETA



Penne With Tomato, Black Olives and Feta image

Make and share this Penne With Tomato, Black Olives and Feta recipe from Food.com.

Provided by Katzen

Categories     Penne

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb penne
4 tablespoons olive oil
1 teaspoon chili pepper flakes
8 garlic cloves, minced
4 large tomatoes, diced
1/2 cup kalamata olive, pitted & halved
1/2 cup crumbled feta cheese
4 tablespoons chopped fresh basil
freshly grated parmesan cheese

Steps:

  • In a large pot of boiling water, cook pasta until tender but firm, drain and return to pot to keep warm.
  • Meanwhile, in a large non-stick skillet, heat oil & chili pepper flakes over medium heat; stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through.
  • Transfer to pot with drained pasta; add olives, feta cheese and basil; toss gently to mix.
  • Sprinkle each serving with Parmesan.

Nutrition Facts : Calories 636.3, Fat 22.1, SaturatedFat 5.3, Cholesterol 16.7, Sodium 346.8, Carbohydrate 101, Fiber 15.4, Sugar 5.7, Protein 13.4

SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA CHEESE



Spaghetti With Tomatoes, Black Olives, Garlic, and Feta Cheese image

Make and share this Spaghetti With Tomatoes, Black Olives, Garlic, and Feta Cheese recipe from Food.com.

Provided by Lavender Lynn

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces (about 3)
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons parsley, chopped flat-leaf
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 garlic cloves, minced

Steps:

  • In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
  • Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

EASY FETA TOMATO PASTA



Easy Feta Tomato Pasta image

Feta, tomato, and olive oil are tossed with pasta in a super quick meal ready in just 20 minutes. Dinner doesn't get much quicker, healthier, or tastier than this! Boil any short pasta shape, make the quick and easy sauce while the pasta boils... and that's about it!

Provided by Diana Moutsopoulos

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 (12 ounce) package penne pasta
⅓ cup extra-virgin olive oil
16 ounces cherry tomatoes, halved
salt and freshly ground black pepper to taste
2 cups crumbled feta cheese
3 tablespoons chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.
  • Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 70.4 g, Cholesterol 66.8 mg, Fat 37 g, Fiber 4.2 g, Protein 23 g, SaturatedFat 14.3 g, Sodium 851.7 mg, Sugar 5.9 g

OLIVE AND FETA PASTA



Olive and Feta Pasta image

I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.

Provided by MISSSMEW2

Categories     Pasta and Noodles     Noodle Recipes

Time 35m

Yield 4

Number Of Ingredients 9

8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12 black olives, pitted and sliced
1 ounce crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 43.5 g, Cholesterol 6.3 mg, Fat 7.4 g, Fiber 9 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 242.4 mg, Sugar 2.5 g

PASTA WITH FETA AND GREEN OLIVES



Pasta With Feta and Green Olives image

Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.

Provided by Yasmin Fahr

Categories     easy, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 pound dried cavatappi, fusilli or other short, curly noodle
1/3 cup olive oil
12 ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted
1 garlic clove, grated or minced
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1/2 teaspoon red-pepper flakes, plus more as desired
1/2 to ¾ cup loosely crumbled or cubed feta, depending on preference
Black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
  • Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
  • Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

FARFALLE WITH TUNA, TOMATOES AND OLIVES



Farfalle with Tuna, Tomatoes and Olives image

Categories     Fish     Olive     Pasta     Tomato     Vegetable     Sauté     Picnic     Quick & Easy     Oscars     Dinner     Seafood     Fall     Spring     Summer     Winter     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled

Number Of Ingredients 7

6 ounces farfalle (bow-tie) pasta (about 2 1/2 cups)
2 tablespoons olive oil
2 canned anchovy fillets, 1 teaspoon anchovy oil reserved
1 14 1/2-ounce can seasoned chunky tomatoes
1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered
1/2 cup slivered fresh basil
1 6-ounce can solid white tuna packed in water, undrained

Steps:

  • Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
  • Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

ONE-POT FARFALLE PASTA WITH FETA, BLACK OLIVES & TOMATOES



One-Pot Farfalle Pasta with Feta, Black Olives & Tomatoes image

Here's the perfect 25-minute weeknight dish. Tender farfalle pasta returns to its cooking pot to be tossed with feta, chopped tomatoes and black olives.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
1 pkg. (8 oz.) feta cheese, crumbled
1 can (14.5 oz.) fire-roasted diced tomatoes, drained
1 can (4 oz.) sliced black olives, drained
3 Tbsp. olive oil
2 tsp. dried basil leaves
1/2 tsp. crushed red pepper

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt; drain. Return to pan.
  • Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 470, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

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From eatingwell.com


ONE-POT 'BAKED' FETA PASTA (VEGAN - HEALTH MY LIFESTYLE
2021-07-08 Drain and set aside. Save the pot for later. Meanwhile, make the feta by combining all ingredients in a blender and blending until smooth. Set aside. Using the same pot that the pasta cooked in, cook the tomatoes over medium heat for about 5 minutes, stirring frequently so that tomatoes don't burn.
From healthmylifestyle.com


ONE PAN TOMATO AND FETA PASTA - ONE GIRL. ONE KITCHEN.
2021-03-30 Instructions. Preheat oven to 350. In a 9x13 pan, add 1 lb pasta, 2 pints of cherry tomatoes, 6 minced garlic cloves and 1 ½ teaspoons salt. Drizzle with 2 tablespoons of olive oil and toss to combine, making sure the pasta is coated in oil. Make a little room in the middle and add a 8oz block of feta (or make a mound of the crumbled stuff if ...
From onegirlonekitchen.com


FARFALLE WITH PROSCIUTTO AND OLIVES - CANADIAN LIVING
2013-05-06 Stir in olives; cook for 1 minute. Add wine; cook, stirring occasionally, until no liquid remains, about 2 minutes. Stir in tomatoes, cream and pepper; simmer, stirring occasionally, for 5 minutes. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking ...
From canadianliving.com


21 VEGETARIAN FARFALLE PASTA RECIPES - SELECTED RECIPES
One Pot Spinach and Mushroom Bowtie Pasta. 25 min. Bowtie pasta, coconut oil, diced tomatoes, baby spinach, olive oil . 4.2 27. Trial and Eater. Farfalle Pasta in Creamy Garlic Sauce (Yes, it’s vegan!) 20 min. Nutritional yeast, farfalle pasta, lemon, italian seasoning, garlic. No reviews. Meal Planner Pro. Farfalle with Vegan Chorizo and Veggies. 50 min. Green beans, …
From selectedrecipe.com


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