Effortlessly made tomato pasta sauce that requires no lengthy cooking or an extensive list of ingredients. Simply gently fry garlic in olive oil, combine with the chopped and then blitzed tomatoes, add a pinch of salt, and some fresh herbs to enhance the summery flavours and aromas. I always choose wholemeal pasta for its added texture and subtle nuttiness. And don’t forget to crumble some feta cheese on top for a perfectly rounded flavour. This dish is ideal for hot summer days.
Star ingredient – tomato!
One of my greatest summer pleasures is indulging in ripe, juicy, and sweet tomatoes. Lightly salted tomatoes with a drizzle of olive oil make for a delicious and healthy meal. You can enhance this dish by adding chopped onions or peppers, crumbling feta cheese over the top, or serving it with a piece or two of nice bread to soak up all the juices at the bottom of the bowl. These juices are like the sweetest nectar, carrying the essence of summer.
This is one of the very first dishes I’ll be making in Serbia this summer, just as I do every year. I like to think of it as my Balkan-inspired take on the classic Italian pasta dish. When I’m in Serbia, I love using the wonderful local produce, especially in the summer or autumn when everything is at its best.
I can never get enough of the marvellous tomatoes that fill the markets—just the scent of them is intoxicating. Whether they’re bright red or a deep pink, firm or slightly yielding, large or medium-sized, the stalls are like islands of red across the vast market, only a short walk from my parents’ house. While I’m there picking up tomatoes and garlic, I always grab some parsley too—the aromatic herb that reminds me of home. We use parsley for everything: soups, salads, pickling vegetables… the list goes on. It’s a must for my pasta sauce.
As for the cheese, there’s no need to buy it from a shop. It’s delivered straight from a small local farming household to my parents’ door by the son-in-law of the lady who makes it, using milk from their own cows. It’s always been the same family for as long as I can remember—I recall those who are no longer with us, and I’ve watched as new members have joined. The cheese itself is a white, semi-soft, feta-style cheese that’s beloved and widely enjoyed throughout the Balkans.
Here in England, while feta is easy to find, I recommend exploring Eastern European or Middle Eastern supermarkets and looking for cheese imported from Turkey. It’s absolutely delicious, and every bite takes me straight back to my homeland—it might even remind you of your last holiday in the Mediterranean.
Nutritional Benefits
Tomatoes, along with other colourful vegetables, are a good source of beta-carotene, a red-orange pigment that the body converts into vitamin A. Beta-carotene intake has been positively associated with bone mineral density (BMD) in postmenopausal women, suggesting it may help improve bone health during and after menopause.
Wholemeal pasta increases the total fibre content of the dish, supporting digestive health. Feta cheese contributes a source of protein, helping to make the meal more balanced and nutritious.
Easy Tomato Pasta Sauce: Mediterranean Summer Flavours
Easy Tomato Pasta Sauce: Mediterranean Summer Flavours
Perfect summery fresh tomato pasta sauce with wholemeal pasta, made with just a few ingredients in under half an hour, served with crumbled feta cheese.
Ingredients:
- 1-1.2kg of ripe and juicy tomatoes
- 3 tbsp olive oil
- 3-4 garlic cloves, finely chopped
- Big handful of parsley, chopped
- Salt, black pepper
- 500g wholemeal pasta
- Plus, add 3 teaspoons of salt to the boiling water before you add the pasta
- 200g good quality feta cheese, grumbled or grated
- Large pasta pan
- Large mixing bowl
instructions:
- Bring a large pan of water to the boil for the pasta. Don’t forget the salt (see above).
- Wash and roughly chop the tomatoes and place in a large bowl. Blitz until smooth using a hand blender or food processor.
- In a large saucepan, add olive oil and chopped garlic. Heat gently over a medium heat until fragrant.
- Add the blitzed tomatoes, season with salt and pepper, and stir. Simmer for 20 minutes, then adjust seasoning to taste.
- Remove from the heat and stir in most of the chopped parsley.
- Drain the pasta and mix with the sauce.
- Serve topped with crumbled or grated feta and a sprinkle of the remaining parsley.
Jelena Pop-Kostić 
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