Simple Mediterranean Olive Oil Pasta Recipe
This Simple Mediterranean Olive Oil Pasta is a fresh, vibrant dish that highlights the richness of Greek extra virgin olive oil combined with bright tomatoes, artichoke hearts, olives, fresh herbs, and a touch of feta cheese. It’s an easy-to-make and flavorful pasta perfect for a quick weeknight meal or light lunch, emphasizing Mediterranean flavors with a healthy olive oil base.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 lb thin spaghetti
Sauce and Vegetables
- 1/2 cup Early Harvest Greek Extra Virgin Olive Oil
- 4 garlic cloves, crushed
- Salt, to taste
- 1 cup chopped fresh parsley
- 12 oz grape tomatoes, halved
- 3 scallions (green onions), top trimmed and both whites and greens chopped
- 1 tsp black pepper
- 6 oz marinated artichoke hearts, drained
- 1/4 cup pitted olives, halved
- 10–15 fresh basil leaves, torn
- Zest of 1 lemon
- Crushed red pepper flakes (optional)
Cheese
- 1/4 cup crumbled feta cheese (plus extra if desired)
Instructions
- Cook the pasta: Follow the package instructions to cook the thin spaghetti to al dente, which typically takes about 6 minutes in plenty of boiling salted water with a splash of olive oil to prevent sticking.
- Prepare the olive oil sauce: While the pasta is almost done, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Reduce the heat and add the crushed garlic along with a pinch of salt. Cook for about 10 seconds, stirring continuously to avoid burning. Then stir in the chopped parsley, halved grape tomatoes, and chopped scallions. Cook on low heat just until everything is warmed through, approximately 30 seconds.
- Combine pasta and sauce: Once the pasta is cooked, remove it from heat, drain well, and return it to the cooking pot. Pour the warm olive oil and vegetable mixture over the pasta and toss thoroughly to coat the strands evenly. Add the black pepper and toss again to distribute the seasoning.
- Add remaining ingredients and serve: Fold in the marinated artichoke hearts, halved olives, torn fresh basil leaves, lemon zest, and crumbled feta cheese. Give one final gentle toss to mix everything well. Serve immediately in pasta bowls and, if desired, top with extra fresh basil leaves and a bit more feta cheese. Add crushed red pepper flakes for a spicy kick if preferred. Enjoy your Mediterranean-inspired pasta!
Notes
- Use early harvest Greek extra virgin olive oil for the best flavor and richness.
- Be careful not to overcook the garlic to avoid bitterness; a quick 10-second sauté is sufficient.
- For a vegan version, omit the feta cheese or use a plant-based cheese alternative.
- This pasta is best served immediately to enjoy the freshness of the ingredients and the warm olive oil sauce.
- If you prefer, you can substitute the marinated artichoke hearts with sun-dried tomatoes or roasted red peppers for variation.
- The addition of lemon zest brightens the dish and complements the Mediterranean flavors.
Keywords: Mediterranean pasta, olive oil pasta, Greek olive oil, vegetarian pasta, easy pasta recipe, feta pasta, artichoke pasta, fresh pasta salad
