Crispy Hilopites with Tomato & Feta
Toasted Greek pasta squares tossed with warm tomato sauce, melting feta, and a hit of garlic and oregano. A 20-minute weeknight dinner that tastes like you've been cooking all day.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 oz hilopites (Greek square pasta)
- 14 oz canned crushed tomatoes
- ¾ cup feta cheese, crumbled
- 3 clove garlic cloves, minced
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 2 tbsp fresh parsley or dill, chopped (optional)
Instructions
- 1
Boil hilopites in salted water until al dente, about 9 minutes. Drain and set aside.
- 2
Heat olive oil in a large skillet over medium. Add garlic and cook 45 seconds until fragrant.
- 3
Pour in crushed tomatoes, oregano, and red pepper flakes. Simmer 5 minutes, stirring occasionally.
- 4
Add cooked hilopites to the sauce and toss until coated, about 1 minute.
- 5
Remove from heat. Fold in feta cheese until it begins to soften and melt into the warm pasta.
- 6
Divide between bowls. Sprinkle with fresh parsley or dill if desired. Serve immediately.
Tools you’ll need
- large pot
- large skillet (12-inch)
- colander
- wooden spoon
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