Mediterranean pasta eschews all the fluff and heavy sauces in favor of noodles seasoned with extra virgin olive oil and topped with tomatoes, artichokes, basil, olives and feta. Think of it as a Mediterranean feast with olive oil pasta flavors!

A Mediterranean twist on olive oil pasta

My Mediterranean pasta recipe is inspired by the popular dish from Naples, Italy called spaghetti aglio e olio, which translates to spaghetti with garlic and oil.

In a typical spaghetti aglio e olio recipe, the pasta is coated in a simple garlic and olive oil sauce, then garnished with parsley and, sometimes, grated parmesan. I’ve made this several times for friends and family, and while I like it simple, sometimes I want to add a little extra.

When I started experimenting with this recipe, I wanted to play with the much-loved flavors of the Mediterranean. So I went a step further and tossed the olive oil pasta with juicy tomatoes, marinated artichoke hearts, olives, feta, and of course, sunny lemon zest and fresh herbs. The result is a Mediterranean pasta recipe with bright colors and bold flavors. Every time I do this, my family comes back for seconds. I know yours does too!

Mediterranean Pasta Ingredients

• Spaghetti: I like thin spaghetti for olive oil pasta, but you can use whatever you have on hand or get creative and make your own homemade pasta.
• Extra virgin olive oil: This recipe uses olive oil as a sauce, so flavor and quality are even more important than usual. I always use our early harvest Greek extra virgin olive oil. It has a vibrant, fresh, peppery finish that I love. If you like milder olive oil, opt for Italian Nocellara.
• Garlic: I use 4 crushed garlic cloves to add a little heat, but you can use less if you prefer.
• Salt And Black pepper: The salt enhances the other flavors while the pepper adds earthy heat.
• Parsley: I use 1 cup chopped fresh parsley to add a bright, fresh flavor.
• Grape tomatoes are good all year round, add color and a touch of sweet acidity.
• Green onions also called scallions or spring onions, they have a delicate onion flavor and do not require a long cooking time. I use the white and green parts.
• Artichoke hearts: I use marinated artichoke hearts. They are so easy and I love the briny flavor they add to the pasta.
• Kalamata olives or Castelvetrano olives will work in this recipe. Kalamatas are a little saltier, while Castelvetrano are buttery. They both taste good. Or go wild and use a little of both!
• Feta adds color, creamy texture and another layer of briny flavor. I prefer brined feta over dry, crumbled feta because it’s creamier, but use what you can find. Goat cheese would also work well in this recipe.
• Fresh basil is soft and delicate. Tear it up and add it at the end to preserve its flavor.
• Lemon zest works similarly to salt in that it brightens other flavors and balances the healthy fats in olive oil.
• Crushed red pepper flakes (optional): I like a little heat and think it adds another layer of complexity to this pasta recipe, but if you’re sensitive to heat, leave it out. If you want some heat, but not as much fiery spice, then Aleppo pepper is a great alternative. It has a sweet and complex fruity warmth.

How to make Mediterranean pasta

• Cook the spaghetti: Follow the package directions to cook the spaghetti al dente in plenty of boiling water with salt and olive oil. For me it took about 6 minutes.
• Prepare the sauce: When the pasta is almost cooked, put a large skillet over medium heat and add extra virgin olive oil. Once the oil begins to shimmer, add the garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Reduce heat to low, stir in parsley, tomatoes and chopped green onions. Cook until heated through, about 30 to 60 seconds.
• Drain the pasta: When the pasta is ready, remove from the heat, drain the spaghetti and add it to the pan with the sauce. Stir to coat well. Add black pepper and toss again to coat.
• Finish and serve: Add the artichokes, olives, feta, basil, lemon zest, and crushed red pepper flakes to taste (if using). Cast again. Serve immediately in pasta bowls and, if desired, garnish each with basil leaves and feta. Appreciate!

Pasta Recipe Tips

First of all, this dish contains additional virgin olive oil and is highly dependent on its flavor. The oil is briefly heated, but not cooked. This is why you will want to use the best quality extra virgin olive oil you can afford.

• I said this earlier, but it’s worth repeating. Olive oil is a main flavor, so use the good stuff! To learn more about olive oil, read my guide, Olive Oil 101.
• When making the sauce, do not let the garlic brown; this will create a bitter flavor. If it browns or burns, you will have to throw it away and start again.
• Add the basil at the end to preserve its bright, sweet flavor.
• Add olive oil to the pasta water to keep the noodles separated, making it easier to mix with the sauce when ready.

Mediterranean Pasta Variations

• Add Protein like chicken, tuna, salmon or chickpeas.
• Toasted pine nuts are expensive, but they add a creamy, nutty texture and flavor that’s worth every penny.
• Swap the cheese: I love feta or goat cheese in this recipe, but you can use Parmese or Romano, just know that both cheeses are harder and drier than the others, so the pasta won’t have those creamy bits from the feta.
• Mix the vegetables: Mediterranean pasta is endlessly versatile, use diced heirloom tomatoes in season, zucchini, yellow squash, blanched asparagus and even leftover roasted vegetables.
• Make it vegan: Nowadays, vegetarian cheese can be found almost everywhere, and even vegan cheese. If you want to make this olive oil pasta recipe vegan, you can omit the cheese, replace it with vegan cheese, or use nutritional yeast.

More Mediterranean Pasta Recipes

Here are some of my favorite vegetarian pasta recipes using simple sauces. Give them a try, you might find a new favorite.

• Easy Lemon Pasta
• Cheese and black pepper
• Dried tomato pasta
• Roasted Red Pepper Pasta
• Pasta alla Norma (Sicilian eggplant pasta)
• Pasta e ceci (pasta with chickpeas)

The article Mediterranean Pasta appeared first on The Mediterranean Dish.

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