Fusilli pasta with cherry tomatoes, black olives and feta cheese
When you’re lost for ideas as to what to make, don’t forget that the Italian diet is based on many Mediterranean ingredients and that the countries around Italy offer new ideas for combining different specialties to make unique dishes, that thanks to a culinary tradition of freshness and taste always give excellent results. With our culinary offering of the day, we have created something unique: a lovely plate of fusilli combined with olives, tomatoes and finally some excellent Greek feta, which in combination produce a dish rich in colour, aroma and flavour. Possibly the most interesting aspect of this recipe is the convenience of being able to serve the fusilli both hot and cold, meaning that it can be enjoyed all year round, especially during the summer - perhaps under a beautiful gazebo full of fragrant flowers? We treat ourselves well, lovers of the Mediterranean gastronomic tradition - don’t we?
Ingredients
* approximate values per serving
Preparation
Sauté the garlic in a pan with a little oil. Add the olives and the halved the cherry tomatoes. Add the salt, pepper and oregano. Cook the sauce over high heat for no more than fifteen minutes. Cook the pasta as usual in salted boiling water. Drain the pasta, then toss in pan with the sauce. Finish with a generous helping of cubes of feta cheese, and warm the pasta through once again. The feta gives a little freshness to the sauce, but at the same time it will tend to loosen up a little, creating a delicious creamy sauce.
Step by step
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Brown a clove of garlic in some extra virgin olive oil
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Add the black olives
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Add the cherry tomatoes, oregano, salt and pepper; leave to cook for 10 minutes. Drain the pasta and mix everything together
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Add the cubed feta and warm though with the pasta
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Serve the pasta hot
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Additional information
Fusilli with Cherry Tomatoes, Taggiasca Olives, and Baked Feta
One of the tastiest variations of fusilli with cherry tomatoes, Taggiasca olives, and feta is definitely the baked version. To prepare it, start by following the classic procedure until you have sautéed the pasta with the sauce. Once all the ingredients are combined, transfer the fusilli to a baking dish, add a drizzle of oil and a sprinkle of breadcrumbs for a golden crust. Bake at 180°C for about 20 minutes, until the feta is well melted and slightly golden. This preparation not only makes the dish even more flavorful but also adds a rustic texture that makes every forkful a true delight. The aromas that are released during baking will make your kitchen irresistible, and the dish will be perfect for a family dinner or with friends.
Fusilli with Cherry Tomatoes, Taggiasca Olives, and Ligurian Feta
For those who want to savor a dish that best represents the culinary tradition of Liguria, fusilli with cherry tomatoes, Taggiasca olives, and feta can be prepared in the Ligurian style. In this variation, you can replace oregano with fresh basil, typical of Ligurian cuisine, and add a pinch of toasted pine nuts for a touch of crunch. The freshness of the cherry tomatoes and the flavor of the Taggiasca olives will perfectly combine with the creaminess of the feta, creating a balance of flavors that evokes the wonders of the sea and land of Liguria. This dish is ideal to be served during summer lunches, perhaps accompanied by a good white wine from the region, making every meal a true journey through Ligurian flavors.
Fusilli with Cherry Tomatoes, Taggiasca Olives, and Light Feta
For those who are mindful of their figure, there is a light version of fusilli with cherry tomatoes, Taggiasca olives, and feta. In this preparation, you can opt for light feta, which contains less fat than traditional feta, without sacrificing flavor. Additionally, you can reduce the amount of oil used to sauté the garlic and replace the pasta with a whole grain or legume-based version, rich in fiber and protein. The fresh cherry tomatoes and Taggiasca olives remain the stars, while the use of spices like pepper and oregano will help enhance the flavors without adding unnecessary calories. This version is perfect for those who wish to maintain a balanced diet without giving up the pleasure of a good plate of pasta.
Fusilli with Cherry Tomatoes, Taggiasca Olives, and Feta: Benefits and Calories
Fusilli with cherry tomatoes, Taggiasca olives, and feta are not only a delicious dish but also rich in nutritional benefits. Cherry tomatoes are an excellent source of vitamin C and antioxidants, while Taggiasca olives provide healthy fats and vitamins E and A, which are essential for skin and eye health. Feta, in addition to being a flavorful cheese, contains protein and calcium, essential for bone health. In a plate of fusilli with cherry tomatoes, olives, and feta, you can count about 400-500 calories per serving, depending on the quantities used and the ingredients chosen. This makes the dish suitable for a balanced diet, as long as it is consumed in moderation and within a varied and healthy diet.
Can you store Fusilli with Cherry Tomatoes, Taggiasca Olives, and Feta?
Storing fusilli with cherry tomatoes, Taggiasca olives, and feta is possible, but it requires some care. If you have delicious leftovers, you can place the dish in an airtight container and store it in the refrigerator for up to 2-3 days. Before consuming, it is advisable to reheat the fusilli in a pan with a drizzle of oil to restore their original consistency, avoiding them becoming too dry. However, it is important to note that feta tends to lose some of its creaminess during storage, so it may not be as fresh as when it was prepared. Alternatively, if you want a dish that is always fresh, you can prepare the sauce separately and cook the fusilli at the moment, keeping the ingredients fresh and flavorful.