Simple Tomato Pasta with Feta & Pine Nuts

I have a tendency to overcomplicate things. Overcomplicating really comes down to overthinking, and I’m a chronic overthinker. But I’m working on that. And it’s refreshing and weight-lifting and just feels plain good. Lately I’ve been chanting “keep it simple stupid” in my head…who knew the old KISS math principle would come in handy for real life? Much like leaning on simple wardrobe basics, this recipe leans on the simplicity of a few fresh flavors–and for that reason it really shines. Perfect for a weeknight meal, I used the last of my heirloom tomatoes, but you can just as easily substitute ripe and colorful cherry tomatoes, which are still out at the market. Keep reading for the recipe and remember to KISS!

Simple Tomato Pasta with Feta & Pine Nuts

1 16 oz. package of wagon wheels pasta
2 cloves of garlic, minced
1-2 tablespoons of olive oil
1 pint of multicolored cherry tomatoes, halved or 3 medium-sized heirloom tomatoes, chopped
1/2 cup fresh basil leaves, thinly sliced
1/2 cup fresh feta cheese, crumbled
1/4 cup pine nuts, toasted
Maldon sea salt and freshly ground pepper

Bring a large pot of water, salted, to a boil. Add pasta and cook until al dente–in general, 10 minutes or so seems to be the magic number for me. While the pasta is cooking, toast the pine nuts in a small skillet over low heat. Set aside. Drain the pasta once cooked, reserving a 1/4 cup of the pasta water.

Heat olive oil in a large skillet over medium heat. Add garlic and cook just 30 seconds to a minute, until browned. Add the pasta, then some of the reserved water and some extra olive oil to prevent dryness. Once the pasta is fully reheated, serve into individual bowls. Top with the chopped tomatoes, basil, feta and pine nuts. Drizzle with olive oil and sprinkle with freshly ground pepper and Maldon sea salt.

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