A delicious summer pasta dish.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

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  • In a medium bowl combine tomatoes, onion, basil, olives and black pepper.

  • Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.

Nutrition Facts

494 calories; protein 16.1g 32% DV; carbohydrates 71.3g 23% DV; fat 17.3g 27% DV; cholesterol 22.3mg 7% DV; sodium 933.2mg 37% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/30/2002
We altered this recipe by making a dressing of olive oil red wine vinegar and sugar and added it to the tomato mixture. It turned out really well! Read More
(7)

Most helpful critical review

Rating: 1 stars
02/06/2008
BLAND! This was even less tasty than the nights that I just throw together a pasta/veggie dish. Of course it probably would have been better with better (in season or grape) tomatoes but still. I liked it better the next day for lunch after I microwaved it (so the feta got all melty) and also added balsamic vinegar. Will be deleting this from my recipe box sorry. Read More
(3)
18 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/30/2002
We altered this recipe by making a dressing of olive oil red wine vinegar and sugar and added it to the tomato mixture. It turned out really well! Read More
(7)
Rating: 4 stars
06/10/2006
Pretty good it has a nice light flavor. We added more olives and next time I'll probably add some chopped garlic. Read More
(6)
Rating: 5 stars
06/25/2003
This has become a definite favorite at our house. We love it! I also suggested it to a friend whose family loved it too. I made a few changes though. First I use angel hair pasta instead a 28 oz. can of chopped tomatoes instead of fresh 1/3 cup basil instead of a whole cup and add a small can of chopped black olives. I make this on a regular basis and never tire of it! Read More
(6)
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Rating: 5 stars
08/13/2005
If I could give this 10 Stars I would!!! This was one of the best pasta dishes I have ever HAD let alone MADE! My husband had SECONDS and finished the bowl! I nearly licked my plate clean! We will make this again and again! Read More
(6)
Rating: 4 stars
01/16/2007
Very tasty recipe. I added a bunch of garlic. It went perfectly with roasted chicken:) Read More
(5)
Rating: 5 stars
08/25/2008
Really good simple and easy to alter. Read More
(5)
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Rating: 4 stars
08/18/2004
Turned out great! I did not use the olives. Read More
(4)
Rating: 4 stars
06/10/2009
Very good. I eliminated the onions and used minced garlic instead. I also left my olives whole. Overall I like this but I think I'd prefer a pesto instead of the olive oil and I'd prefer everything cooked. Still very easy quick and a great meal to turn to after a long day. Thanks for the recipe! Read More
(4)
Rating: 5 stars
01/29/2006
This is an absolutely amazing recipe and one that's now a family favourite. The onion can be a bit overpowering for younger eaters but us adults just love it. Also I've found that any pasta can be used. Read More
(4)
Rating: 1 stars
02/06/2008
BLAND! This was even less tasty than the nights that I just throw together a pasta/veggie dish. Of course it probably would have been better with better (in season or grape) tomatoes but still. I liked it better the next day for lunch after I microwaved it (so the feta got all melty) and also added balsamic vinegar. Will be deleting this from my recipe box sorry. Read More
(3)
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