Even though Alex and I are no longer tied to a school calendar, there’s something about September that feels like a reset. It’s back to school, and back to the kitchen for fall-like cooking instead of summer shortcuts. It’s chili and casserole time, even though the weather is still sweltering hot still and our basil plant is still hanging on! We’re starting to get that cozy feeling where we just want to snuggle in for a meal with friends and family. Anyone else feeling it — show of hands? (PS, did you know that cozy feeling is called hygge?)
Last month we shared our “hangry” recipes with you, 20 to 30-minute weeknight meals to help avoid the hunger-anger that can strike at any minute. This fire roasted tomato and feta pasta is another quick weeknight meal recipe that can be used to beat hangry moments. As you may know, we have a long-standing love affair with fire roasted tomatoes. Their beautifully mellow flavor lets you skip the hours of simmering that would be typically be needed with canned tomatoes. Here we’ve used them to create a quick, flavorful tomato sauce with garlic and basil, thrown over pasta with a sprinkling of feta cheese for a salty burst. Spinach and white beans provide additional nutrients and make it a bit more filling.
Serve this pasta with a crisp and simple salad (maybe with some homemade salad dressing), and it’s a quick and easy weeknight meal that puts hanger to shame.
>>Wanna hear our hangry podcast where we share 20 to 30-minute weeknight meals and take to the streets of Indianapolis to interview everyday people about hanger? (It’s funny, we think) Check it out here: Episode 25: Cooking for hangry people.
More Fire Roasted Tomatoes
More 30-Minute Weeknight Meals
Did you make this recipe? Do you have a hangry tip?
We’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks. In honor of our hangry series, use the tag #hangrynomore !
This Fire Roasted Tomato and Feta Pasta recipe is sponsored by Muir Glen Organic. Product opinions are our own. Thank you for supporting the sponsors of A Couple Cooks!
- 1 pound short cut pasta (such as penne, fusilli, rotini, cavatappi, gemelli, rigatoni)
- 4 garlic cloves
- ¼ cup chopped fresh basil, plus additional leaves for a garnish if desired
- ¼ cup olive oil
- 1 teaspoon red pepper flakes
- 28-ounce can Muir Glen Organic fire roasted crushed tomatoes
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 15-ounce can Great Northern white beans
- 4 to 6 ounces feta crumbles
- 6 cups baby spinach leaves, packed (and chopped roughly if the leaves are large)
- Fresh ground pepper
- In a large pot, bring 6 quarts of water to a boil with 1 tablespoon kosher salt. Boil the pasta according to the package instructions. When al dente, drain the pasta, return it to the pot, and mix it with a glug of olive oil to prevent sticking.
- Mince the garlic. Chop enough for ¼ cup basil; if desired, thinly slice any remaining leaves and reserve them for a garnish.
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic, basil and red pepper flakes and saute for 30 to 45 seconds until fragrant. Add the tomatoes, onion powder, garlic powder, and kosher salt. Bring to a simmer, cover, and gently simmer for 15 minutes. Drain and rinse the white beans, then stir them into the tomato sauce in the last 5 minutes.
- Once the pasta and sauce are done, pour the sauce into the pot with the pasta, add the spinach, and stir constantly until the spinach is wilted. Add ½ cup of the feta crumbles and fresh ground pepper, then taste and add additional kosher salt as desired. To serve, garnish generously with feta crumbles, and top with fresh basil if desired.