Feta-Tomato Pasta

Feta-Tomato Pasta

What a whirlwind these past three weeks have been! Between the holidays and having two kids all of a sudden instead of one; it changes everything! I mean, I knew it would, but when its actually happening, it takes some adjustments and getting used to. It’s been wonderful having my hubby around the last three weeks, and sadly, this is his last week home. His final semester starts next Monday. I’m completely nervous prepared, to be home all day with two kiddos. hmph.

I wonder if dinner will ever get made? It was hard enough before with an 18 month old clinging to my leg…I think we’ll have lots of ‘cereal for dinner’ nights. Bad mom alert.

Feta-Tomato Pasta

BUT, on nights that I actually do make suppa, (Does anyone call it ‘supper’ anymore?) this Feta-Tomato Pasta will definitely be one of them! It’s so quick and easy. I literally spend more time letting it simmer than I do cooking. And its awesome. Like, “Ive made this so many times”, awesome.


Any meal that I don’t have to spend more than 30 minutes making, tastes great, and isn’t processed, is perfect in my book! Try this!

Feta-Tomato Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 pound pasta
  • 3-4-1 cup reserved cooling liquid from pasta
  • 1-2 Tablespoons vegetable oil
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 1/4 yellow onion, diced
  • 1/2 cup dry white wine
  • 2 pints cherry tomatoes, halved
  • Salt and Pepper
  • 8 ounces (1 1/4 cups) freshly crumbed Feta
  • 1/2 cup fresh parsley (optional)


  1. Cook pasta according to directions, reserve about 1 cup cooking liquid, drain remaining water and set pasta aside.
  2. On medium-high heat, heat up the vegetable oil in a large skillet that has a fitted lid
  3. Add in the onion, garlic, and oregano, cook until softened, 5-7 minutes.
  4. Pour in the white wine and cook for 1-2 minutes
  5. Add the tomatoes and season with salt and pepper.
  6. Cover and cook until the tomatoes have burst, the sauce will be thicker. About 15 minutes.
  7. Add the feta and stir the sauce until the feta has melted.
  8. Add as much or as little of the reserved cooking liquid as you desire to achieve your preference of sauce thickness.
  9. Add the cooked pasta, toss to fully combine.
  10. Sprinkle with fresh parsley, and serve!


Adapted From: Rachael Ray


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