Photo: Eaters Collective
Heirloom Tomato–Basil Pasta with Olives and Feta Recipe
9 ingredients
4 to 6 servings
openrecipes
This dish epitomizes the laziness of summer: It's as simple as folding a handful of fresh ingredients into cooked pasta. Use the ripest tomatoes you can find...
Estimated Nutrition (whole recipe, rough)
663
Calories
28g
Protein
35g
Fat
57g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds ripe heirloom tomatoes
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup olives, pitted and coarsely chopped
- 1/4 cup fresh basil, thinly sliced
- 2 garlic cloves, minced
- 1 pound orecchiette pasta
- 1 cup crumbled feta or ricotta salada for a less salty taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes