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A plate with tomato pasta and feta.
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5 from 1 vote

Creamy, one pot tomato pasta with feta

Most tomato pasta recipes have you boil the pasta in water, drain it, and then toss it with the sauce. But that's where the flavor gets lost. In Crete, we make this one pot tomato pasta differently: we cook the pasta right in the sauce and add some feta cheese. Creamy, rich and full of flavor in every bite. And the best part? You only need one pot!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Greek, Italian, Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 2 servings
Calories: 788kcal
Author: Makos

Ingredients

  • 1 ½ tablespoon extra virgin olive oil
  • 1 onion small, chopped
  • 1 clove garlic or adjust to taste
  • 2 large tomatoes grated
  • 1 tablespoon tomato paste optional
  • 2 ½ cups water or chicken broth, see note#1
  • 7 oz spaghetti see note#2
  • 1 teaspoon salt or to taste
  • black pepper to taste
  • 10 fresh basil leaves
  • 7 oz feta cheese crumbled
US Customary - Metric

Instructions

  • Using the coarse side of a box grater, grate the onion onto a plate, then grate the tomatoes into a bowl.
    👉 Cut the tomatoes in half, remove the core and carefully grate them on the box grater with the cut side facing the grater. Discard the skin left on the grater.
    A hand grating a tomato on a box grater.
  • Transfer the olive oil and the onion to a large saucepan (or large pot) and saute over medium heat, stirring frequently, until soft and translucent.
    Add the garlic and stir for 1 minute.
    A hand adding grated onion in a saucepan with olive oil.
  • Stir in the tomato paste and salt, and cook for 1 minute.
    👉 This caramelizes the tomato paste and enhances the flavor.
    A hand adding tomato paste in a pan with sauteed onion.
  • Add the grated tomatoes, bring to a boil, then reduce the heat to a gentle simmer. Cover with a lid and cook for 10 minutes.
    A hand pouring rated tomatoes in the pan.
  • Pour in the water (or broth), bring to a boil then stir in the pasta. Stir well, reduce the heat to a gentle simmer, cover with the lid and cook until the pasta is almost ready. Stir occasionally during cooking to prevent sticking.
    👉 The pasta will need longer time to cook in the sauce, compared to cooking in water.
    👉 Cook over low heat to prevent the pasta from sticking to the pan.
    Spaghetti in a pan with tomato sauce.
  • When the pasta is almost ready, add approximately the two thirds of the feta and the basil. Stir until most of the feta has melted and the sauce has thickened. If the sauce is too thick, add a splash of water.
    Serve immediately with the rest of the feta crumbled over each plate.
    Two hands chopping fresh basil over pasta with tomato sauce and feta.

Video

Notes

Note #1: If using broth, use less salt and adjust to taste
Note #2: Use whole wheat spaghetti for a healthier option, or gluten-free pasta if you avoid gluten.

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Nutrition

Calories: 788kcal | Carbohydrates: 92g | Protein: 30g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 2390mg | Potassium: 888mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2164IU | Vitamin C: 32mg | Calcium: 560mg | Iron: 3mg
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