Feta Orecchiette

Enjoy this simple March Madness lunch or dinner while pulling for your favorite team. It’s honestly so straightforward that it’s almost like child’s play. And you can pull it off during half time. Bonus…it’s a winner even if your team falters. And if that happens, then just Eat. Drink. Carry On. And Stay Tuned for Next Year. 


1/2 t olive oil
1/3 cup pine nuts
1/3 cup olive oil
3 Tbs red wine vinegar
2 Tbs capers, drained and chopped
1 clove garlic, minced
1 Tbs sugar
2 cups cherry tomatoes, halved*
1/2 cup snipped fresh basil
1/4 cup snipped fresh chives
1/4 cup snipped fresh flat leaf parsley
12 oz dried orecchiette
8 oz crumbled feta

In small skillet heat 1/2 t olive oil until hot.
Add pine nuts.
Cook and stir about 2 minutes until golden brown.
Drain on paper towels.
Season lightly with salt.

For dressing, in large bowl, whisk together 1/3 cup olive oil, red wine vinegar, capers, sugar, and garlic.
Stir in cherry tomatoes, basil, chives, and parsley.
Let stand at room temperature to allow flavors to meld.
Cook pasta in salted boiling water according to package directions.
Reserve 1/4 cup pasta water.
Drain pasta.
In the pasta pot, combine reserved pasta water, pasta, and cherry tomato mixture.
Heat for 2 minutes.
Transfer to serving bowl.
Sprinkle with pine nuts and feta.
Garnish with lemon slices and additional parsley.

*For this particular recipe I used my homemade canned Italian tomatoes rather than the cherry tomatoes indicated in the recipe. This is only due to the fact that I am slightly addicted to them! But good quality cherry tomatoes are available at your local grocery all year, and this dish is excellent using them!

Adapted from 100 Best Tomato Recipes by Better Homes and Gardens Special Interest Publications, 2016.

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