Mediterranean Basil Feta Pasta

Instructions

1. Prep Vegetables and Herbs

   5 min hands-on

   • Rinse and quarter the tomatoes, keeping the juicy core.
   • Finely chop the onion for even flavor distribution.
   • Tear basil leaves into medium pieces, reserving a handful for garnish.

2. Combine and Season

   1 min hands-on

   • In a large bowl, add tomatoes, onions, olives, capers, and most basil leaves.
   • Season with salt and freshly ground black pepper to taste.

3. Infuse with Flavors

   1 min hands-on25 min waiting

   • Pour vinegar and drizzle olive oil over the mixture. Toss gently.
   • Let sit at room temperature for 25 minutes to meld flavors.

4. Cook the Pasta

   2 min hands-on8 min waiting

   • Boil salted water and cook pasta until al dente, about 8–9 minutes.
   • Reserve one ladle of pasta water before draining.

5. Prepare Sauce Base

   1 min hands-on

   • Check tomato mixture after 25 minutes for liquid release.
   • Crumble most feta into the mixture, stirring gently.

6. Combine Pasta and Sauce

   1 min hands-on

   • Add cooked pasta to the tomato mixture.
   • Pour in reserved pasta water and toss to coat evenly.

7. Adjust Consistency

   • If sauce is too thick, add more pasta water or olive oil.
   • Toss until desired texture is achieved.

8. Plate and Garnish

   1 min hands-on

   • Divide pasta into bowls. Top with remaining feta and basil.
   • Serve immediately for fresh flavors.
   • Cooking tips:
   • The starchy pasta water binds the sauce to the pasta, creating a silky dish.
   • Ensure tomatoes are at room temperature to enhance sweetness and juiciness.
   • Adjust vinegar to taste, starting with a smaller amount if a milder tang is preferred.
   • Store basil leaves in a damp paper towel inside a resealable bag to keep them fresh.