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Recipe: Tomato & Fetta Fettucine

Posted Oct 30 2010 2:13am

Hydroponic tomatoes & Fetta Fettucine

Summer’s coming up, although today in Melbourne certainly doesn’t feel like it  - we’ve had one of the wettest days and my backyard is looking worst for wear!

In preparation for Summer though, I created this simple but tasty dish that pays tribute to the tomato.

Whilst these tomatoes aren’t home grown, they are the next best thing – hydroponic – which are rich in colour and in flavour, nothing like store bought.  If you have some spare tomatoes in your garden during Summer, make sure you use these instead.

What makes this recipe so simple is the only cooking is to the pasta and the toasting of your pine nuts. No other cooking is necessary – all other ingredients are stirred into the warm pot!  Add a glug of your finest extra virgin olive oil and you have yourself one delicious pasta!

For those who have some fresh basil handy – add some in for an extra peppery bite.


  • 4-6


  • fresh egg fettucine for four – cooked and set aside
  • four ripe tomatoes – diced
  • pine nuts – size to your liking
  • fetta cheese – 75 -100 grams – diced into small pieces
  • extra virgin olive oil
  • salt
  • cracked pepper
  • (optional) grated parmesan


  1. Cook the pasta in well-salted water and drain once cooked.
  2. In the same pot, pour the pine nuts and lightly toast these.
  3. Turn the heat off the pot and add your tomato and fetta.
  4. Season with salt and cracked pepper.
  5. Pour in a glug of olive oil and stir the ingredients.
  6. Add your pasta back to the pot and toss through thoroughly.
  7. Taste and season accordingly before adding some further olive oil if the dish looks a little dry.
  8. OPTIONAL: Mix in your parmesan (it tastes delicious without, but it’s personal preference).
  9. Serve warm and enjoy!

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