Mediterranean Pasta
Looking for a one-pot easy flavorful meal? All you need to do is open some jars, boil some pasta, and stir it all together. This recipe is vegetarian but bold enough to stand on its own. It highlights olives, artichokes, sun-dried tomatoes, and goat cheese.
Today we’re using some simple pantry ingredients to make a pasta dinner loaded with flavor and so easy you’ll want it in your pocket for those times when there’s just no time to cook.
In the time it takes to boil the pasta, the whole thing comes together in a delicious tangle of bucatini with sun-dried tomatoes (in-oil), marinated artichoke hearts, Kalamata olives, and goat cheese. The sauce is practically a “no sauce” pasta sauce – just a light lemony garlic olive oil that coats the pasta and ties all the flavors together.
With its irresistible combination of sun-dried tomatoes, marinated artichoke hearts, and briny Kalamata olives, this Sun-Dried Tomato and Artichoke Bucatini is a true taste of the Mediterranean. Whether served as a hearty weeknight dinner or a stunning centerpiece at your next gathering, it's sure to leave a lasting impression. Buon appetito!
How to Make Mediterranean Pasta:
Cook the bucatini according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped white onion, sautéing until softened and fragrant, about 2-3 minutes.
Add the sun-dried tomatoes (half drained) and marinated artichoke hearts to the skillet. Cook for another 3-4 minutes, allowing the flavors to meld together.
Toss in the cooked bucatini, lemon juice, and Kalamata olives, stirring well to combine. If the pasta seems dry, add some of the reserved pasta water to loosen it up.
Sprinkle freshly grated Parmesan cheese over the pasta, along with kosher salt and freshly ground pepper to taste. Continue to toss until everything is evenly coated.
Transfer the Sun-Dried Tomato and Artichoke Bucatini to serving plates or a large serving platter.
Garnish with crumbled goat cheese, edible flowers, pine nuts, or freshly chopped Italian parsley for an extra pop of color and flavor.
Mediterranean Pasta Recipe tips & tricks
Cooking the Bucatini: Be sure not to overcook the bucatini—it should be tender yet still have a slight bite to it. This will ensure that it holds up well to the robust flavors of the sauce.
Adjusting the Seasonings: Feel free to customize the dish to your taste preferences. Add more garlic for extra flavor, or sprinkle in some red pepper flakes for a touch of heat.
Using Pasta Water: Don't underestimate the power of pasta water! It's full of starch and can help create a silky, emulsified sauce that clings beautifully to the pasta.
Adding Fresh Herbs: Fresh herbs like basil or oregano would be a wonderful addition to this dish, lending a burst of freshness and aroma.
more yum:
HI THERE, I'M APRIL AND WELCOME TO MY KITCHEN!
Cooking for the people I love brings me so much joy. I hope you enjoy some of my favorite recipes, tips & tricks, plus some laughs along the way. Everything is cooked with love in Sammamish, WA. Keep in touch!
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Mediterranean Pasta
Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins
This recipe is vegetarian but bold enough to stand on its own. It highlights olives, artichokes, sun-dried tomatoes, and goat cheese.
Ingredients
1 Box of Bucatini
3-4 tbsp Extra Virgin Olive Oil
1 tbsp Minced Garlic
1/2 of a White Onion
1 7 oz jar of Sun Dried Tomatoes in Oil (1/2 drained)
1 12 oz jar of Marinated Artichoke Hearts (mostly drained)
Juice from 1/2 Lemon
1/3 c Freshly Grated Parmesan Cheese
1 tsp Kosher Salt
Pepper to taste
Crumbled Goat Cheese
Edible Flowers, Pine Nuts, Italian Parsley or other fresh herbs for garnishing
Instructions
Bring a large pot of water to a boil. Salt generously. Add the bucatini and cook it according to package directions.
While the bucatini is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about 5 minutes. Adjust the heat, if needed, so the garlic doesn’t brown too quickly.
To the garlic oil, add White Onion, Chopped Sun Dried Tomatoes and 1/2 the oil, Artichokes with a little of the marinade juice. Add Kalamata Olives, Parsley, Salt, and Pepper. Let sizzle for 5 minutes
Add the Lemon Juice, and Parmesan Cheese. Taste test.
Once the bucatini is cooked, drain it and add to skillet. Toss it all to combine. Add more lemon juice, salt, or Parmesan as desired.
Serve with Goat Cheese, Pine Nuts, and more Parsley or other fresh herbs.
EQUIPMENT
