Short Pasta with Fresh Tomatoes, Feta, Basil, Garlic & Lemon
This is something to literally toss together on a moment's notice. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- Sea salt
- 1 pound Ditali or other short pasta
- 6 tablespoons extra virgin Greek olive oil
- 3 garlic cloves minced
- 2 pints cherry tomatoes halved
- 1 bunch fresh Italian or other variety of basil trimmed and torn or chopped
- ½ pound Greek feta crumbled
- 3 tablespoons coarsely grated Kefalotyri or other grating cheese
- 1 teaspoon lemon zest
Bring a large pot of water to a boil and season generously with salt. Boil the pasta.
While the pasta is cooking, make the sauce: Heat 3 tablespoons olive oil in a large frying pan over medium heat and cook the garlic until soft. Add the halved cherry tomatoes and toss in the oil, stirring very gently until just softened. The tomatoes should be almost raw. Stir in the basil and season to taste with salt and pepper.
Drain the pasta and save ½ cup of its boiling water. Toss the pasta in the hot frying pan with the tomatoes, pasta liquid, remaining olive oil, feta, grated kefalotyri and lemon zest and serve immediately.