Paccheri Pasta with Roasted Tomatoes, Onion, Olives, and Feta

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Yield: 4 Prep time: 5 minutes Cook time: 20 minutes Total Time: 25 minutes

Paccheri, a large cylindrical shaped pasta, perfectly absorbs flavors and sauces and blends with any ingredient. Here we use multicolor Heirloom tomatoes, red onion, olives, feta and a touch of Arrabiata sauce.  The combination offers a flavorful dish with Greek influence and a little kick of spice.  

Ingredients:

16 oz. Heirloom grape tomatoes

1 red onion, sliced

2 tbsp. olive oil

Salt and pepper to taste

3 oz. Taggiasca olives

8 oz. Feta cheese block, sliced

8 oz. fresh Paccheri pasta

8 oz. Arrabiata sauce

Instructions:

1. Preheat oven to 375 degrees F.

2. Line a large baking sheet with foil. Coat with olive oil spray.

3. Wash tomatoes and slice onion. Toss in a bowl with olive oil, salt, and pepper.

4. Spread tomato, onion mixture over prepared baking sheet. Bake in oven for about 15 minutes, or until tomatoes burst and onion brown slightly.

5. Add feta cheese to tomatoes and onion mixture. Top with olives and bake an additional 5 minutes or until feta is warm.

6. While feta and tomato onion mixture are heating, boil water, add pasta and cook for 5 minutes. 

7. Heat pasta sauce.

8. Drain pasta.

9. Serve Paccheri topped with Arrabiata sauce, tomatoes and onion mixture, and feta.

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Nutrition Facts:

Serves: 4 - 6

Serving size: 1 1/2 cups pasta, 2 oz. feta, 2 Tbsp. sauce, 1/4 vegetable mixture

Calories: 480

Total Fat: 20 g

Total Carbohydrates: 61 g

Protein: 17 g

Equivalents: 2 medium fat protein, 2 starches,

2 fats, and 1 vegetable