Dried Tomato Pasta
A flavorful Mediterranean-inspired pasta with sun-dried tomatoes, black olives, and feta cheese, perfect for a quick, satisfying meal full of bold, savory flavors.
Ingredients
Instructions
- Cook the fettucini in boiling, salted water with a little olive oil until al dente.
- Meanwhile, soak the sun-dried tomatoes in very hot water to soften.
- Slice the olives and cut the softened sun-dried tomatoes into 1/2 inch pieces. Discard the soaking water.
- Chop the garlic and sauté in olive oil in a skillet.
- Add the sliced sun-dried tomatoes and olives to the skillet; toss with garlic, then reduce heat.
- Drain the cooked fettucini and do not blanch.
- Crumble the feta cheese.
- Add the drained pasta to the skillet with the tomato and olive mixture, then toss with feta cheese.
- Serve on plates with the tomato and olive mixture spooned over the pasta.
- Enjoy with a fresh salad and warm bread.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of red pepper flakes for a bit of heat. If you can't find sun-dried tomatoes, you can use fresh tomatoes; just roast them beforehand to concentrate their flavors. For a creamier texture, add a splash of cream or a dollop of Greek yogurt. This dish also works well with gluten-free pasta alternatives.
Serving Suggestions
Serve the pasta warm, topped with the olive and tomato mixture for a vibrant presentation. This dish pairs beautifully with a fresh salad like Horiatiki Salata (Greece)(Summer Salad) and crusty bread. For added protein, consider serving it alongside grilled chicken or shrimp for a heartier meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to the pasta and heat in a skillet over medium heat, stirring frequently to prevent sticking. You can also microwave it in short intervals, stirring in between, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Dried Tomato Pasta contains roughly 3900 calories, with 9g protein, 43g carbohydrates, and 417g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 644mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can substitute fresh tomatoes for sun-dried tomatoes. Simply roast or sauté them until they break down and concentrate in flavor. Adjust cooking times accordingly to ensure they’re soft enough to mix with the pasta.
What type of olives work best for this recipe?
Pitted black olives are traditionally used, but you can experiment with Kalamata or green olives for a different flavor profile. Just ensure they are pitted and sliced for easy incorporation into the dish.
Can I make this pasta ahead of time?
While it's best enjoyed freshly made, you can prepare the components in advance. Cook the pasta and prepare the olive and tomato mixture separately, then combine them just before serving to maintain the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).