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Pasta With Tomatoes, Green Beans & Feta

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“A great dish with a greek flare.”

Ingredients Nutrition

  • 1 12 lbs ripe tomatoes, seeded and diced
  • 2 cloves garlic, minced or pressed
  • salt & freshly ground black pepper, to taste,plus
  • 1 tablespoon salt, for pasta water
  • 1 -2 tablespoon olive oil, to taste
  • 1 -2 teaspoon balsamic vinegar, to taste (optional)
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon fresh basil or 1 tablespoon of fresh mint, slivered or chopped
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 34 lb pasta (fusilli, rigatoni, farfalle or penne)
  • 12 lb green beans, trimmed and broken in half


  1. Start a large pot of water to boil with 1 tbsp.
  2. salt.
  3. While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
  4. Add feta.
  5. Let sit at room temperature 15 minutes or longer.
  6. Taste and adjust seasonings.
  7. Add pasta to boiling water.
  8. Cook 5 minutes.
  9. Add beans.
  10. Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
  11. Drain, toss with tomato mixture and serve.
  12. The tomato mixture, without the herbs, can be made hours ahead.
  13. Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.

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