If you want a quick and tasty dinner, this Mediterranean pasta is a great choice. It’s full of flavor, easy to make, and comes together in one pan. With cherry tomatoes, olives, artichokes, and fresh basil, every bite is fresh, colorful, and satisfying.
Why We Love This Mediterranean Pasta Recipe
There are so many reasons to add this Mediterranean pasta to your weekly meal rotation. First, it’s a one-pot wonder that saves you time and energy. You only need a handful of pantry staples and a few fresh ingredients to pull it together.
Second, it’s full of bold flavors and vibrant colors. The combination of juicy cherry tomatoes, tangy artichoke hearts, briny olives, and sweet roasted red peppers creates an irresistible balance. The light tomato-based sauce clings beautifully to the fettuccine, giving each strand a flavorful coating.
Lastly, it’s a flexible recipe. You can adjust the ingredients based on what you have on hand or your preferences. Don’t like spice? Skip the red pepper flakes. Want more herbs? Add some parsley or oregano. With so many ways to make it your own, this pasta never gets boring.
Ingredients about Mediterranean Pasta
- 10 ounces dried fettuccine pasta
- 2 tablespoons olive oil, plus a dash for tossing
- 3 garlic cloves, minced
- ½ cup dry white wine
- 2 cups cherry tomatoes, halved
- 1 cup canned tomato sauce
- 1 (6.5 ounce or 184 gram) jar marinated artichoke hearts, roughly chopped (about 1 cup)
- 1 cup Kalamata olives, pitted and halved
- 1 cup roasted red peppers, roughly chopped
- 1 ½ teaspoons organic granulated sugar
- ½ teaspoon red pepper flakes, or to taste
- ¼ cup chopped fresh basil leaves, packed
- Salt and black pepper, to taste
How to Make Mediterranean Pasta Directions
Start by preparing your pasta. Bring a large pot of salted water to a boil. Once the water is bubbling, drop in the fettuccine and cook it until it’s al dente, which means it should be firm to the bite but cooked through. When it’s done, drain the pasta using a colander and toss it with a little olive oil to keep it from sticking together.
Now, turn your attention to the sauce. Grab a large skillet and place it over medium heat. Pour in 2 tablespoons of olive oil. Once the oil is heated and shimmering, add the minced garlic. Stir it around for about a minute, just until it’s fragrant—don’t let it brown.
Next, pour in the white wine and toss in the halved cherry tomatoes. Let this mixture simmer for about 4 minutes. As the wine reduces, the tomatoes will begin to soften and release their juices, creating a base full of depth and aroma.
Now it’s time to build the heart of the sauce. Stir in the canned tomato sauce, chopped artichoke hearts, Kalamata olives, and roasted red peppers. Add the sugar and sprinkle in the red pepper flakes for that hint of heat. Let this simmer for about 5 minutes. Keep stirring every now and then as the sauce thickens slightly and all the ingredients blend together.
Add the cooked fettuccine straight into the sauce. Use tongs to mix everything together, letting the noodles soak up all that flavor. Let it all cook for another 30 seconds, just enough to heat the pasta through and coat it evenly.
Take the skillet off the heat. Stir in the chopped basil for a fresh, herbal finish. Now taste your dish. Depending on your preference and the saltiness of the olives and artichokes, you can add a pinch of salt and black pepper. Then it’s ready to serve.
How to Serve Mediterranean Pasta
Serving Mediterranean pasta is simple and rewarding. This dish is beautiful enough to serve right out of the pan for a casual meal or plated up for something a little more special. Use wide, shallow bowls to let the ingredients shine and make each portion feel hearty and complete.
You can top your pasta with extra fresh basil for a fragrant touch or a sprinkle of red pepper flakes if you like a bit more heat. A drizzle of olive oil can add extra richness without overpowering the flavors. Serve it warm with crusty bread or a green salad on the side for a complete meal.
If you’re feeding guests, pair this with sparkling water with lemon or a refreshing cucumber salad. The colors and aroma will impress anyone at the table, and you’ll love how easy it was to pull together.
Expert Tips: Mediterranean Pasta
Here are a few simple tips to help you make this Mediterranean pasta taste even better:
- Use high-quality olives and artichokes. Since these are strong, bold flavors, using good-quality ingredients makes a noticeable difference. Look for marinated artichokes and olives packed in brine or oil for the best taste.
- Don’t overcook the pasta. Keep it al dente so it holds up well in the sauce. Overcooked pasta can get mushy and won’t mix as nicely with the other textures.
- Add the basil at the end. Fresh herbs lose their flavor if cooked too long. Stir them in after turning off the heat for that bright, garden-fresh finish.
- Taste before salting. This dish has naturally salty ingredients like olives and artichokes, so always do a final taste test before adding more salt.
- Let the sauce simmer. Giving the sauce just a few minutes helps it thicken and deepens the flavors. Don’t rush this step even if you’re short on time.
How to Store Mediterranean Pasta
If you have leftovers, storing this pasta is easy. First, let it cool to room temperature. Once it’s no longer steaming, transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days.
To reheat, use a skillet on the stove with a splash of water or a bit of tomato sauce to loosen it up. Warm it over medium heat until it’s hot all the way through. You can also microwave it in a bowl, covered loosely, in 1-minute intervals.
Avoid freezing this dish, as the tomatoes and artichokes can change in texture after thawing. It’s best enjoyed fresh or within a few days of making it.
Variation of Mediterranean Pasta
You can easily switch things up with this recipe depending on what you have or your taste preferences. Here are a few ideas to make it your own:
- Switch the pasta. You don’t have to use fettuccine. Try penne, spaghetti, or even whole wheat pasta for a different texture or added fiber.
- Add protein. If you want to make it more filling, you can stir in cooked chickpeas or white beans. They blend in well with the Mediterranean theme and add extra substance.
- Use sun-dried tomatoes. If you’re out of cherry tomatoes, sun-dried tomatoes are a great substitute. They offer a more intense tomato flavor and a chewy bite.
- Add leafy greens. Toss in a handful of baby spinach or arugula just before serving. The warmth of the pasta will wilt the greens slightly and give you an extra dose of nutrition.
- Make it creamy. If you prefer a creamier sauce, add a spoonful of hummus or a swirl of plant-based cream at the end. It changes the texture but keeps the flavor balanced.
Frequently Asked Questions about Mediterranean Pasta
Can I make Mediterranean pasta gluten-free?
Yes, you can. Just swap the regular fettuccine with your favorite gluten-free pasta. Cook it according to the package directions, as gluten-free pasta can vary in texture.
What can I use instead of wine?
If you want to skip the wine, use vegetable broth or pasta cooking water. It will still give the dish body and help cook down the tomatoes.
How spicy is this recipe?
It’s only mildly spicy with the red pepper flakes. If you prefer no spice, you can leave them out. Or if you love heat, feel free to add more.
Can I make this ahead of time?
Yes. You can prepare the sauce a day in advance and store it in the fridge. When ready to eat, just cook the pasta, reheat the sauce, and combine.
Is Mediterranean pasta healthy?
It’s full of vegetables and healthy fats from olive oil. With whole ingredients and no heavy cream, it’s a lighter option that still satisfies.
Mediterranean Pasta
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 10 ounces dried fettuccine pasta
- 2 tablespoons olive oil plus a dash for tossing
- 3 cloves garlic minced
- ½ cup dry white wine
- 2 cups cherry tomatoes halved
- 1 cup canned tomato sauce
- 1 jar marinated artichoke hearts (6.5 ounces or 184 grams, roughly chopped)
- 1 cup Kalamata olives pitted and halved
- 1 cup roasted red peppers roughly chopped
- 1 ½ teaspoons organic granulated sugar
- ½ teaspoon red pepper flakes or to taste
- ¼ cup fresh basil leaves packed and chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then drain and toss with a little olive oil.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add white wine and cherry tomatoes to the skillet. Simmer for about 4 minutes until the tomatoes soften.
- Stir in tomato sauce, artichoke hearts, olives, roasted red peppers, sugar, and red pepper flakes. Simmer for 5 minutes until slightly thickened.
- Add the cooked fettuccine to the sauce, using tongs to mix well and heat through for 30 seconds.
- Remove from heat and stir in chopped basil. Adjust seasoning with salt and pepper to taste.
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