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Kalyn's Kitchen

Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce

This Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce is a delicious way to use juicy summer tomatoes and this tasty recipe is meatless and can be South Beach Diet Phase Two with whole wheat pasta! Use the Sauce Recipes to find more recipes like this one.

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Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce found on KalynsKitchen.com
When I first tried no-cook pasta sauce made with juicy vine-ripened tomatoes, I was thrilled to discover how flavorful the raw tomato sauce was over pasta. In this type of sauce, the tomatoes are cut up, tossed with herbs and olive oil, and then they marinate on the counter for a few hours.

This Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce gives the sauce a Greek twist, with some Feta cheese added when you cook the pasta. You should only make this type of sauce when you have fresh vine-ripened tomatoes from your garden or farmers market, but if you have a surplus of tomatoes right now, this is a delicious way to use them. We enjoyed this sauce over penne pasta, but if you want a lower-carb variation it would also be delicious over zucchini noodles, and zucchini also might be abundant in the garden right now.

Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce found on KalynsKitchen.com

Chop one pound of fresh, vine-ripened tomatoes. (This is a four-cup measuring cup, so it’s just about 2 cups of chopped tomatoes.) Thinly slice 1/2 cup green onions. Chop 1/4 cup parsley (I used flat-leaf Italian parsley.) Chop or slice 1/4 cup fresh basil. (I sliced the basil in chiffonade slices.) Finely chop 2 tsp. fresh oregano. (Oregano is a strong flavor, so I wouldn’t increase this amount unless you really like it.)

Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce found on KalynsKitchen.com

Toss together the chopped tomatoes, chopped herbs, olive oil, and lemon juice, and let the sauce marinate at room temperature for at least one hour and up to 4 hours. When you start the pasta water boiling, crumble about 3 oz. of Feta cheese and add to the pasta sauce. Cook pasta in boiling salted water until it’s barely al dente (about 8-9 minutes) and drain well. (I used Dreamfields penne; this would be delicious with whole wheat pasta as well. .) Toss the drained pasta with the sauce and serve immediately.

Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce found on KalynsKitchen.com

More Recipes for No-Cook Pasta Sauce:

No-Cook Pasta Sauce with Fresh Tomatoes, Basil, and Thyme from Kalyn’s Kitchen
No-Cook Tomato Sauce from Andrea Meyers
Whole Wheat Spaghetti / Zucchini Noodles with No Cook Sauce of Tomatoes, Arugula, Olives, and Capers from Kalyn’s Kitchen
Pasta Provencal with Basil, Sweet Pepper, Tomatoes, and Olives from TasteFood

Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce

This Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce is a delicious way to use juicy summer tomatoes.

Ingredients:

  • 1 lb. fresh vine-ripened tomatoes, chopped (about 2 cups chopped tomatoes)
  • 1/2 cup thinly sliced green onion
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped or thinly-sliced basil
  • 2 tsp. finely chopped fresh oregano (You could vary the fresh herbs, depending on what you have. The original recipe used dill, which I tried, but I preferred it with basil. Mint also might be good.)
  • 1/4 cup extra-virgin olive oil (use a good quality olive oil for this recipe)
  • 2 tsp. fresh-squeezed lemon juice
  • 3 oz. crumbled Feta Cheese (or more)
  • salt and fresh ground black pepper to taste (I used a lot of pepper, but not much salt)
  • 7-8 oz. penne pasta (I used 1/2 box Dreamfields penne.)
  • generous amount salt, for pasta water

Directions:

  1. Chop tomatoes and put into plastic or glass bowl that’s large enough to hold all the sauce and pasta.
  2. Slice green onions, chop parsley, slice or chop basil, and chop oregano and add to tomatoes. Add olive oil and lemon juice and stir a few times to combine.
  3. Let sauce marinate on the counter for 1-4 hours.
  4. When you’re ready to serve the pasta, fill a medium-sized pot half full with water, add a generous amount of salt, and bring to a boil.
  5. While you’re waiting for the water to boil, crumble 3 oz. Feta cheese and stir into pasta sauce.
  6. When water boils, add pasta, stir, reduce heat to a low boil and cook until pasta is barely al dente. (This was 9 minutes for the Dreamfields pasta I used, but check the package for cooking times.)
  7. Drain pasta in a colander placed in the sink, let cool for 1-2 minutes, and then stir into sauce.
  8. Season to taste with salt and fresh-ground black pepper and serve immediately.

Notes:

Recipe adapted from Bon Appetit, August 2002.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using whole wheat pasta or reduced-carb pasta would make this Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce suitable for phase 2 or 3 of the South Beach Diet and other low-glycemic diet plans. Tomatoes have carbs as well as the pasta, so this wouldn’t be suitable for low-carb diet plans.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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    22 Comments on “Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce”

  1. Hi Alyce. I adore Lydia; we are great friends. Love your idea of adding shrimp to this too. I don't know of any Denny relatives from either Mississippi or Chicago, but maybe way back we are related!

  2. Gorgeous sauce–I like it with cooked shrimp, too. Keep seeing your name from Lydia W's posts and finally have to say HI! My mom's maiden name was Denny; she was from near Macomb, Mississippi, but moved to Chicago at 18 or 19 to be near her sisters, Nell and Georgia and brother Nolan. Anyway, maybe we have some family in common somewhere.
    Happy Weekend from Alyce @moretimeatthetable.