This Mediterranean Pasta is my new weeknight best friend. It’s such a light and refreshing dish, perfect for those hectic weeknights when I need something quick and easy. But what I love most is that it still looks and tastes fancy enough for special occasions.
With just a few simple ingredients, this easy dinner will be on the table in no time. And it’s also versatile. Missing an ingredient? No problem!
When I’m planning my meals, this pasta is my go-to for a meatless Monday dinner, but I love how customizable it can be. Read on…
You may have noticed, I love my Mediterranean food here at GypsyPlate. From my Mediterranean stuffed peppers and zucchini, to regional classics like Greek meatballs, Sicilian eggplant caponata, and Portuguese mussels, I am always cooking up something from the region.
This Mediterranean pasta is one of my new favorites. How easy is it? Boil pasta, do a little chopping, and mix. That’s it!
As simple as it is, the combination of flavors is amazing. Cherry tomatoes, artichoke hearts, kalamata olives, feta cheese, some herbs and a good dousing of olive oil make for a super delicious and super healthy dinner.
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Ingredients Needed
I have included exact measurements in the recipe card at the end of this post. Here are the things you will need:
- Pasta – I am using bow ties, or farfalle, today. You can use whatever you have on hand, or whatever shape you prefer.
- Extra virgin olive oil – Good quality for optimal flavor.
- Garlic – Freshly sliced.
- Kalamata olives – This is what I typically use, but you can use other varieties of olives as well.
- Cherry Tomatoes – Halved.
- Artichoke hearts – I prefer marinated, but regular will work in a pinch.
- Red chili flakes – For a slight touch of heat.
- Oregano – I am using dried this time around, but go with fresh if you have it.
- Parsley – Freshly chopped, towards the end.
- Feta cheese – A final garnish.
How to Make This Easy Mediterranean Pasta
Step 1: Cook pasta. First, I boil the pasta in salted water until it’s done to my liking.
Step 2: Sauté aromatics. In a pan, I heat up some extra virgin olive oil over medium heat. Once it’s warm, I add in the garlic and red chili flakes, stirring for a minute or two.
Step 3: Blister tomatoes. Then, I toss in the cherry tomatoes and cook for another minute or so until they start to soften.
Step 4: Stir in olives and artichokes. Next, I add the olives, artichoke hearts and oregano, and stir this for another minute
Step 5: Final toss. I next add the cooked pasta and chopped parsley, and give it all a quick stir to mix everything together.
Step 6: Garnish and serve. To finish, I garnish the dish with some crumbled feta cheese and… done!
Variations
- If I’m craving some meat, I like to add chicken, sausage, or shrimp to this dish. I simply cook them separately, remove them to a plate, and then stir them back in with the pasta. It’s an easy way to customize the dish and make it more hearty.
- For added veggie power, I sometimes add some spinach in with the garlic and cook till it wilts.
- Some fresh basil is a great addition to this pasta.
- Some days I garnish it with some toasted pine nuts.
Serving Suggestions
This is a great dinner all on it’s own. That being said, it can also pair well with a nice fresh salad, grilled chicken, or some nice crusty bread.
So that’s it, quick meal, quick post. I hope you love this Mediterranean Pasta recipe as much as I do. It’s certainly made its way into my regular rotation.
Bookmark this recipe for those busy nights when you want something easy, tasty and healthy. And share GypsyPlate on social media so we can keep the recipes coming!
Mediterranean Pasta, on our Gypsy Plate… enjoy!
More great pasta dishes to try:
Gigi Hadid Pasta
Cajun Shrimp Pasta
Orecchiette with Sausage
Jambalaya Pasta
Espagueti Verde
Johnny Marzetti
Pasta alla Norcina
Rasta Pasta
Recipe Video
Mediterranean Pasta
My Mediterranean Pasta is your new weeknight best friend. It’s super quick, like 20 minutes quick, and has great flavors the whole family will love.
Ingredients
- 8oz dried pasta
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic, thinly sliced
- ½ teaspoon red chili flakes
- 10oz cherry tomatoes, halved
- ¾ cup kalamata olives, halved
- 8oz marinated quartered artichoke hearts
- 1 teaspoon dried oregano
- ¼ cup fresh parsley, chopped
- Feta cheese, crumbled, for garnish
- Salt and pepper, to taste
Instructions
- In a large pot, boil pasta according to directions on package. Drain.
- Heat olive oil in a skillet over medium heat.
- Add garlic and red chili flakes. Stir and cook for one to two minutes.
- Add cherry tomatoes and cook one to two minutes.
- Stir in pasta, oregano, parsley, olives and artichoke hearts.
- Garnish with feta cheese and serve.
Notes
- Leftovers: This Mediterranean pasta is great refrigerated for 3-4 days in an airtight container. And the leftovers are great reheated or cold.
- Tip: Serve leftovers as a salad and use the leftover artichoke marinade as a dressing.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 302Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 6mgSodium 336mgCarbohydrates 31gFiber 6gSugar 3gProtein 7g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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First time I have visited you site recipes look delicious I will try them soon