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photo Heirloom Tomato–Basil Pasta with Olives and Feta Recipe | Say Mmm

Heirloom Tomato–Basil Pasta with Olives and Feta

This dish epitomizes the laziness of summer: It's as simple as folding a handful of fresh ingredients into cooked pasta. Use the ripest tomatoes you can find...
4 Servings - 20 min -
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Servings:4  | Calories:713 | Total Fat:29g  | Chol:33mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 29g
45 %
Sat Fat 9g
45 %
Total Carb 101g
34 %
Fiber 16g
64 %
Sugars 8g
Cholesterol 33mg
11 %
Sodium 1473mg
61 %
Protein 16g
32 %
56% Pasta
21% Extra-virgin olive oil
13% Feta
8% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 pounds ripe heirloom tomatoes
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup olives, pitted and coarsely chopped
1/4 cup fresh basil leaves, thinly sliced
2 medium garlic cloves, minced
1 pound orecchiette pasta
1 cup crumbled feta

Directions : View recipe directions on
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