Pasta with tomato sauce and feta

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Pasta with tomato sauce and feta

Pasta with tomato sauce and feta

We sure love simple, and when simple is simply delicious, well…we love it even more.   When things get busy, hectic, and overwhelming, knowing that there is a way to get a meal on the table in short order, using a few ingredients you likely already have on hand, is a gift. This gift is often wrapped in pasta.
There is probably nothing more satisfying than a nice bowl of pasta, or comfort carbs as we like to call them.  Not only are they versatile, but they are usually inexpensive, and readily available.  Here we’re sharing a lovely recipe for spaghetti (one of our top 5 noodles) topped with a rich, but simple tomato sauce and handfuls of crumbled feta.   This might become your go-to meal when you are pressed for time, but it’s so delicious that you may find yourself making it even when you have the entire day to spend in the kitchen.  It’s simply that good.

Pasta with tomato sauce and feta
Helpful hints
In this recipe, we rely on our parents homemade chunky tomato sauce; rich, thick and intensely tomato-y it is hopefully something you have already made, and have ready to use.  If not, you can either decide to make it now (highly recommended), or if time is tight you can substitute good quality canned and pureed tomatoes.  The result will not be the same, but it will be even more simple.
Chunky tomato sauce
The ingredients here are few, which means that you should use the best ones you can find and afford.  This definitely includes using Greek feta, but also being mindful about the pasta you will use.  Brands differ, and it may take some experimenting to see which one give you the best taste and which cook up the best (no clumping allowed!).
The quantity of feta listed below is to be considered a minimum.  Feel free to add as much feta as you like; we believe that the more, the better!
Pasta with tomato sauce and feta
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Mia Kouppa: Pasta with tomato sauce and feta

  • Servings: 2-3
  • Difficulty: easy
  • Print



  • 250 grams spaghetti
  • 1 teaspoon (4 ml) salt
  • 2 cloves garlic, cut into slivers
  • 1 tablespoon (15 ml) olive oil
  • 1 bay leaf
  • 1 1/2 cups (375 ml) chunky tomato sauce
  • 1 teaspoon (4 ml) dried oregano
  • 1/4 teaspoon (1 ml) ground black pepper
  • 1/4 cup (60 ml) crumbled Greek feta, or more to taste.


  • Boil spaghetti according to the package instructions, being sure to add 1 teaspoon salt to the cooking water.
  • While the spaghetti is cooking, prepare the sauce.
  • In a medium sized saucepan combine the oil and garlic.  Add the bay leaf. Cook over medium heat until the garlic starts to soften, but be careful that it does not burn.  This should take 2 – 3 minutes.
  • Add the chunky tomato sauce to the sauce pot along with the the dried oregano and ground black pepper.  Reduce heat to medium low and cook, uncovered, for 10 minutes.
  • Drain the pasta once it is cooked and place in into serving dishes. Distribute the tomato sauce amongst the pasta plates.  Top with the crumbled feta.
  • Enjoy.

One response to “Pasta with tomato sauce and feta”

  1. […] the pasta with tomato sauce and feta which we have previously posted, in this recipe, the pasta actually cooks in the tomato sauce. […]

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