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+ servings

Sage Pasta with Roasted Tomatoes & Feta

The cosy flavors of sage bring an expectedly delicious twist to this simple pasta dish, topped with sweet roasted tomatoes and feta crumbles. Minimal ingredients make this an easy meal to throw together on a weeknight.
4 from 2 ratings

Ingredients

  • 300 g (10.5 oz) pasta, see notes
  • 450 g (16 oz) cherry tomatoes, a little more or less is fine
  • 1 teaspoon balsamic vinegar
  • 100 g (3.5 oz) feta cheese, crumbled
  • 2 cloves garlic, crushed
  • 50 g (¼ cups) salted butter, a little more is fine too
  • 20 g fresh sage*, leaves removed and roughly chopped

Instructions 

  • Roast the tomatoes. Heat the oven to 160C / 320F. Scatter your cherry tomatoes on a large baking tray, cover with olive oil and balsamic vinegar. Use a spatula to move the tomatoes around on the plate and ensure they are all coated in the oil. Sprinkle with salt and pepper to taste. Roast for 50 minutes, until the tomatoes are reduced, jammy and a little browned.
    Set the oven timer - it will help you figure out when to start preparing the rest of the ingredients.
  • When there's only 15 minutes left on the oven timer, set your pasta boiling according to package instructions.
  • While the pasta is cooking, prepare your sage butter sauce. In a small saucepan, melt the butter until it's slightly bubbling. Add the garlic and let it cook for about a minute. Keep it bubbling, but ensure the heat isn't any higher than it needs to be to keep bubbling. Add the sage and cook for a further 4-5 minutes until the sage is crisp and everything is smelling toasty. Again, making sure the heat is high enough to bubble and cook but no higher.
  • Mix the sage butter sauce into the pasta. Toss to ensure it's evenly coated.
  • Dish out the pasta into bowls, then top with the tomatoes and feta cheese. Serve immediately.

Notes

Pasta Shapes - I love long, thick pasta shapes such as bucatini, linguine or tagliatelle for this dish.
Amount of sage - 20g of sage will give you about 70 individual sage leaves, and the roughly chopped leaves will be about 1/3rd of an imperial cup's worth. 
Calories: 614kcal, Carbohydrates: 83g, Protein: 20g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 514mg, Potassium: 596mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1291IU, Vitamin C: 35mg, Calcium: 228mg, Iron: 3mg