Greek Pasta
A satisfying and flavorful dish that brings Mediterranean vibes with creamy feta, fresh tomatoes, and olives in a delicious pasta.
Ingredients
Pasta and Sauce
- 16 oz pasta, cooked until al dente Save 1/2 cup of pasta water!
- 1 tablespoon olive oil Use extra virgin for best flavor.
- 6 cloves garlic, thinly sliced Add more for stronger flavor.
- 1 teaspoon dried oregano Fresh oregano can be used for added flavor.
- 1 teaspoon dried thyme Substitute with fresh thyme if preferred.
- 8 oz feta cheese Crumbled for easy incorporation.
- 1/2 cup heavy cream Can substitute with coconut milk for a vegan option.
- 1/2 cup pasta water Reserved from cooking pasta.
Vegetables
- 1 pint grape tomatoes, halved Substitute with cherry tomatoes if needed.
- 1 can quartered artichoke hearts, drained Use canned or frozen artichokes.
- 1 jar ripe olives Chopped olives can be used for better distribution.
Garnishes
- to taste Fresh chopped parsley For garnish.
- to taste Grated Parmesan For serving alongside.
- to taste Crumbled feta Optional additional garnish.
Instructions
Cooking
- In a large pot over medium heat, drizzle olive oil and warm it up.
- Add garlic, dried oregano, dried thyme, salt, and pepper. Stir frequently and cook for about a minute until fragrant.
- Add feta cheese and heavy cream, reducing the heat to medium-low, stirring gently for 2-3 minutes until creamy.
- Incorporate cooked pasta and half a cup of reserved pasta water, tossing to coat evenly.
- Add halved grape tomatoes, drained artichoke hearts, and ripe olives, stirring until warmed through (about 1 minute).
- Serve in bowls and garnish with chopped parsley, grated Parmesan, and crumbled feta.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of pasta water or olive oil.