This recipe is inspired by a dish I’ve enjoyed many a times at my good friend Ines place. This thing about it is…well, simple put — it’s brilliant. It requires practically no effort at all and for a pasta dish, the only cooking involved is boiling the pasta. The rest takes a total of 5 minutes to prepare. With only four little steps, this could easily become a perennial college student meal. Not only does it beat the clock, but the budget too. It’s fuss-free, healthy, cheap and delicious. It’s absolutely perfect for a quick post-workout meal, or when you’re feeling lazy…or simply when you are looking for a it’s-just-too-late-to-think-about-cooking kind of meal.
And a matter of fact, it’s just as fast as using Barilla’s new one-pan, no-boil, no-drain Pronto pasta. Which by the way, I’m not convinced that it can actually deliver a perfectly al dente texture. But…perhaps it’s the next best thing when catering to not-so-picky kids or for the laziest cooks ever — the ones who find the process or boiling water painstaking. As for me, I’m taking the wait-and-see, not-falling-for-it approach — I’m just not ready to ditch my traditional pasta just yet.
Because this dish is so delicious and impossibly quick and simple, you may just find that you’ll be making this one time and time again. It’s easily converted into a dinner for one or two – you really can’t go wrong. Just toss the pasta together with a handful of chopped tomatoes, some herbs, a little garlic and crumbled feta (even a bit mint tastes great with this one).
The basil and parsley are super-fresh tasting and the feta gives it that salty bite, only to be sweetened up by vine-ripened tomatoes. Skip or minimize the garlic if you aren’t a fan or you’re expecting a special guest…Enjoy!
Pasta with Fresh Basil, Parsley & Salty Feta
500 g dried pasta of your choice
4 vine-ripened tomatoes (or mini roma or cherry tomatoes – the sweeter and more aromatic, the better!) (600 g), chopped
3/4 cup coarsely chopped fresh basil leaves (about 2 generous handfuls)
1/4 cup coarsely chopped parsley leaves (about small handful)
3/4 cup crumbled feta cheese (200 g)
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil
freshly ground pepper, to taste
1. Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
2. Meanwhile, in a large bowl, mix together the tomatoes, basil, parsley, feta cheese, garlic, and olive oil.
3. Add the pasta and mix well before transferring to four serving plates.
4. If desired, drizzle with a little more olive oil. Season generously with freshly ground pepper and enjoy!