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Fusilli with Tomatoes and Feta Cheese


  • 3-5 tomatoes seeded and cut into 1/2-inch pieces or 2 pints grape tomatoes, halved
  • 1/2 cup Kalamata or other black olives, pitted
  • 1/4 pound Feta cheese, crumbled
  • 3 Tbsp drained capers
  • 3 Tbsp choppedĀ basil orĀ flat-leaf parsley
  • Salt and pepper to taste
  • 3/4 pound Fusilli or other curly pasta
  • 6 Tbsp olive oil
  • 3 cloves garlic, minced
  • Mint, for garnish (optional)


In large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain.

In large bowl, combine tomatoes, olives, feta, capers, parsley, salt, and pepper.

In medium frying pan, heat the olive oil over moderately low heat. Add garlic and cook, stirring, for 1 minute. Add cooked pasta and garlic oil to tomato mixture and toss.

Garnish as desired with more parsley or chopped mint.

Adapted from Food & Wine

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