15 Minute Fast Mediterranean Pasta That Tastes Like Sunshine Recipe
Introduction
This 15 Minute Fast Mediterranean Pasta brings bright, fresh flavors straight to your plate with minimal effort. Combining juicy cherry tomatoes, briny olives, and creamy feta, it’s a simple dish that tastes like sunshine and makes weeknight dinners a breeze.
Ingredients
- 8 oz pasta (penne or fusilli recommended)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1/4 cup feta cheese, crumbled
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package instructions. Before draining, reserve 1/2 cup of the pasta cooking water.
- Step 2: While the pasta cooks, heat olive oil in a large pan over medium heat. Add the minced garlic and stir constantly for about 30 seconds until fragrant but not browned.
- Step 3: Add the halved cherry tomatoes and kalamata olives to the pan. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften slightly but retain their shape and release their juice.
- Step 4: Add the drained pasta to the pan along with dried oregano, salt, and pepper. Toss gently to combine. If the mixture seems dry, add reserved pasta water one tablespoon at a time until desired consistency is reached.
- Step 5: Remove the pan from heat and gently stir in the crumbled feta cheese. Garnish with fresh basil leaves. Serve immediately while hot.
Tips & Variations
- Use fresh oregano if available for a brighter herb flavor.
- Switch kalamata olives for green olives if you prefer a milder saltiness.
- For extra protein, toss in some cooked chickpeas or grilled chicken.
- Make it vegan by skipping feta or using a plant-based cheese alternative.
- Be careful not to overcook the garlic; stirring constantly helps prevent burning and bitterness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta may absorb more sauce and become softer overnight. Reheat gently in a pan over low heat with a splash of water to loosen the sauce, or microwave briefly until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this dish?
Yes, feel free to use any pasta shape you like, but short shapes like penne or fusilli work best as they catch the sauce nicely.
What if I don’t have fresh garlic on hand?
Minced jarred garlic works fine in a pinch. Just add it gently to avoid overpowering the dish, and be sure to stir constantly for a short time to avoid burning.
Print15 Minute Fast Mediterranean Pasta That Tastes Like Sunshine Recipe
This 15 Minute Fast Mediterranean Pasta is a bright and flavorful dish that combines simple, fresh ingredients like cherry tomatoes, kalamata olives, and feta cheese with perfectly cooked pasta. Finished with aromatic garlic, olive oil, and fresh basil, this quick and easy recipe bursts with sunshine on your plate, perfect for a speedy yet satisfying meal any day of the week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Pasta
- 8 oz pasta (penne or fusilli recommended)
- 1 pinch salt (for pasta water)
For the Mediterranean Sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1 tsp dried oregano
- Salt and pepper to taste
For Garnish
- 1/4 cup feta cheese, crumbled
- Fresh basil leaves
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil, adding enough salt so the water tastes like the sea. Cook the pasta according to package instructions but aim for al dente—slightly firm to the bite. Before draining, reserve 1/2 cup of the starchy pasta water; this will help loosen the sauce later.
- Prepare the Mediterranean Sauce: While pasta cooks, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and stir constantly for about 30 seconds until fragrant but not browned—this releases the garlic’s aroma without bitterness. Add the halved cherry tomatoes and pitted kalamata olives, cooking for 2-3 minutes until the tomatoes start to soften but retain their shape and release their sweet juices.
- Combine Pasta and Sauce: Drain the pasta and add it directly into the pan with the tomato and olive mixture. Sprinkle in the dried oregano, and season lightly with salt and pepper—remember, the olives add saltiness too. Toss gently using tongs to blend everything together smoothly. If the sauce seems too dry, add reserved pasta water one tablespoon at a time until desired consistency is reached.
- Finish and Serve: Remove the pan from heat and gently fold in the crumbled feta cheese, allowing it to stay creamy and intact. Garnish generously with fresh basil leaves for a vibrant finish. Serve immediately while hot to fully enjoy the blend of Mediterranean flavors.
Notes
- Be sure to stir garlic often and watch closely to avoid burning—it turns bitter quickly.
- Reserve pasta water before draining to adjust sauce consistency and enhance flavor.
- Use fresh garlic and good quality olive oil for the best flavor impact.
- Feel free to swap penne or fusilli with any pasta shape that holds sauce well.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
Keywords: Mediterranean pasta, quick pasta recipe, feta pasta, cherry tomato pasta, healthy Mediterranean dish, vegetarian pasta
