Feta, Black Olives & Tomato Pasta in White Wine Sauce

by beth on August 4, 2010


In the ongo­ing effort to keep my love of pasta from being over­come with the heat of sum­mer I have another light pasta dish that we are lov­ing.  It com­bines my love of pasta, feta cheese (oh, I love feta cheese) and the tangy taste of black olives with the juicy sweet­ness of a cherry tomato all brought together in a light lemon white wine sauce.  I’m in pasta heaven with a bowl of this & (of course) a glass of white wine to drink with it.  Hubby of course takes 2nds & can’t wait to eat his left­overs the next day.

What You Need:

1 1/2 Cups Feta Cheese (cubed or large crumbs)

6 oz Black Olives (cut in half)

1 pint Cherry Toma­toes (cut in half)

2 Table­spoons of Fresh Oregano

1 Table­spoon of Fresh Thyme

1/2 Tea­spoon Salt

1/2 Tea­spoon Pepper

1 Red Onion (diced)

4 Cloves of Gar­lic (minced)

2 Table­spoons Olive Oil

2 Table­spoons of Butter

1/2 Cup Dry White Wine

Juice of 1/2 a Fresh Lemon

12 oz box of bow-tie pasta

How to Put it Together:

Unbe­liev­ably sim­ple to whip together.  Boil your water & then add pasta, cook pasta until al dente.  Remem­ber over boil­ing pasta may be one of the seven deadly sins of cooking.


WHILE your water is boil­ing you will cook diced red onion, minced gar­lic, cherry toma­toes & black olives in a pan.  Start by adding your olive oil & but­ter into the pan over low-medium heat.  Then add in your red onion cook for two min­utes, add in your gar­lic.  You want the onions to become translu­cent (see through) but not burnt, same with your gar­lic.  Add in your toma­toes & black olives (I pre­fer to half both of these for ease of eat­ing), slat & pep­per, then add in your White Wine.


After your wine add in your fresh herbs. You’ll cook just until toma­toes soften and start to wrin­kle (I know I’m SO tech­ni­cal in my terms, huh?).   This should fin­ish as your pasta is ready to drain.  Over­all the dish takes no more than 15 min­utes to prepare.


In a bowl toss your pasta together with the black olive, tomato & red onion white wine sauce.  After doing this add in your feta & squeeze the juice of 1/2 a lemon over top.  I like mine to be bro­ken into large crum­bles, oth­ers might like cubes.  Either way feta is good.

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{ 9 comments… read them below or add one }

1 beths_confusion August 4, 2010 at 12:44 pm

[New Post] Feta, Black Olives & Tomato Pasta in White Wine Sauce – via #twitoaster http://theconfusedhomemaker.com/2010/08/


2 kel August 4, 2010 at 10:22 am

This looks so good!!!!! I love feta!!


3 beth August 8, 2010 at 9:05 pm

My too, feta is so good!


4 Stacey August 4, 2010 at 4:01 pm

Yum! Looks great. I don’t suppose you know calories/fat by chance? I definitely want to try it out but have to count points for WW :-)


5 beth August 8, 2010 at 9:06 pm

No idea, but that’s a good question. Is there a converter that would let us know?


6 Pam @ Kitchen Cookware Set August 7, 2010 at 2:02 am

I loved this dish, I like all the colors and my favorite feta cheese in it. Now, guess what is for dinner tomorrow night, yep this one is it. I have almost everything already at hand too. Perfect.


7 beth August 8, 2010 at 9:07 pm

It does have a great colors & is very simple to make. Plus, feta is beyond goodness.


8 Jessica August 9, 2010 at 12:48 am

This looks delish!!


9 beth August 9, 2010 at 7:48 am

Thanks Jessica, it tastes pretty delish in my book too :)


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