Description
8 oz pasta (penne, fusilli, or bowtie)
2 tablespoons olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup Kalamata olives, sliced
¼ teaspoon red pepper flakes (optional)
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup pine nuts, toasted
½ cup crumbled feta cheese
¼ cup fresh basil, chopped
Juice of ½ a lemon
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Sauté the garlic for about 30 seconds until fragrant.
Add the cherry tomatoes, Kalamata olives, red pepper flakes, oregano, salt, and black pepper. Cook for 3-4 minutes until the tomatoes soften.
Stir in the cooked pasta and reserved pasta water, tossing to combine.
Remove from heat and mix in the toasted pine nuts, feta cheese, and fresh basil.
Squeeze lemon juice over the pasta before serving.
Serve warm and enjoy!
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 375 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by bringing a large pot of salted water to a rolling boil for your pasta. While it cooks, prepare all ingredients: mince garlic, halve tomatoes, slice olives, and chop basil. Toasting the pine nuts is a crucial step; do this in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, watching closely to prevent burning. When draining the al dente pasta, ensure you reserve the starchy cooking water—it’s key for the sauce. In your large skillet, heat the oil and sauté the garlic just until fragrant to avoid bitterness. Add the tomatoes, olives, and seasonings, cooking until the tomatoes just begin to break down. Incorporate the pasta and reserved water, tossing vigorously to create a light, emulsified coating. Finally, take the skillet off the heat before adding the nuts, feta, and basil to preserve their textures and freshness.
Serving Suggestions
This vibrant pasta is a complete meal on its own but can be elevated with simple pairings. For a protein boost, top with grilled shrimp, chicken, or chickpeas. Serve alongside a crisp arugula salad with a light vinaigrette to complement the rich flavors. A chilled glass of Sauvignon Blanc or Pinot Grigio pairs beautifully. For presentation, garnish with extra basil leaves, a drizzle of high-quality olive oil, and an additional sprinkle of feta.
How-to Summary
In summary: Cook pasta, reserve water, and toast pine nuts. Sauté garlic in oil, then add tomatoes, olives, and spices. Combine pasta with water in the skillet. Off heat, stir in nuts, feta, basil, and lemon juice. Serve immediately.
Frequently Asked Questions
Can I make this dish ahead of time?
It’s best served fresh. If preparing ahead, combine all components except the basil, lemon, and feta. Reheat gently, adding a splash of water, then stir in the fresh elements just before serving.
What are good substitutes for feta cheese?
Goat cheese or ricotta salta offer a similar tangy profile. For a dairy-free version, use a firm, brined vegan cheese or nutritional yeast for a cheesy flavor.
How do I properly toast pine nuts?
Use a dry skillet over medium heat. Stir constantly for 2-3 minutes until they become lightly golden and smell nutty. Immediately transfer to a plate to stop the cooking.
My dish seems dry. What went wrong?
You likely did not use enough reserved pasta water. The starchy water is essential for creating a silky sauce that clings to the pasta. Add it gradually until the desired consistency is reached.
Can I use a different type of pasta?
Absolutely. Short shapes with ridges or holes like rigatoni or orecchiette are excellent as they trap the sauce and ingredients well.
Common Mistakes to Avoid
- Overcooking the garlic, which turns it bitter. Sauté only until fragrant.
- Skipping the pasta water. This starchy liquid is crucial for sauce cohesion.
- Adding the feta cheese while the skillet is on the heat, causing it to melt completely instead of staying crumbly.
- Using raw pine nuts, which lack the deep, toasty flavor the recipe requires.
- Forgetting the lemon juice. Its acidity is vital for balancing the saltiness of the olives and feta.
Conclusion
This Mediterranean pasta is a testament to how simple, fresh ingredients can create a spectacularly flavorful and satisfying meal in under 20 minutes. The combination of sweet tomatoes, briny olives, creamy feta, and aromatic herbs delivers a restaurant-quality dish with minimal effort. By following the step-by-step guide and heeding the common pitfalls, you can master this versatile recipe. It’s a perfect canvas for customization and is sure to become a reliable favorite for busy weeknights or casual entertaining. Enjoy the process and the delicious results!
