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Tomato and Shrimp Pasta with Feta


Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2009


  • Coarse salt and ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1/3 cup pitted Kalamata olives, chopped
  • 1 tablespoon capers, rinsed (optional)
  • 12 ounces penne rigate or other short ridged pasta
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 8 ounces feta


  1. Set a large pot of salted water to boil. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add onion and garlic. Cook until soft, 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, olives, and capers, if using. Cook, breaking up tomatoes with a spoon, until sauce thickens, 10 minutes. Season with salt and pepper. Reserve 2/3 cup tomato sauce for Baked Shrimp.

  2. Meanwhile, cook pasta until al dente; drain. Add 2 tablespoons oil to pot and heat over medium-high. Add 3/4 pound shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with 4 ounces crumbled feta.

Cook's Notes

Save the extra shrimp, feta, and tomato sauce to make Baked Shrimp with Tomato and Feta for tomorrow's lunch. Refrigerate reserved tomato sauce and remaining shrimp and feta separately in airtight containers.

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