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Recipe: Summer Cherry Tomato & Basil Pasta

Prep time: 15 minutes | Cook time: 30 minutes | Serves: 4-6 by Kelly Minter
Summer Cherry Tomato & Basil Pasta

Food is a blessing and cooking is an invitation to be involved in that blessing. When we cook, we’re more grateful for God’s gift of food, we’re more connected to the miracle of His creation and we’re reflecting His creativity. Sharing the meals we make with others is one of life’s greatest joys.


1 (12 ounce) package linguini pasta

Cherry tomatoes (1 pint), sliced in half (whole tomatoes chopped will also work)

5 cloves garlic, minced

6 large basil leaves, chopped

3 tablespoons olive oil

½ teaspoon salt

1 (2 ¼ ounce) can olives, drained and sliced

1 cup Feta cheese, crumbled

Freshly ground pepper, to taste


  1. The above measurements are good starters, but feel free to add more or less to taste. Cook pasta according to package directions. (If you’re feeling inspired, make your own pasta. All you need is Semolina flour, eggs and olive oil).
  2. While the pasta is boiling, combine tomatoes and next three ingredients. Salt the mixture and let the tomatoes soak up the salt for a few minutes. This will bring out the flavor of the tomatoes. If heirloom tomatoes are in season, they will work great.
  3. Drain pasta and place in a large bowl. Tip with tomato mixture, olives and Feta cheese, then toss all together. Pepper to taste.

Excerpted with permission from “A Place at the Table” by Kelly Minter. Copyright 2019, B&H Publishing Group.

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