If you like more olive oil flavor & slickness, feel free to double or triple the amount sauteed with the garlic in the pan. Translated from Italian, it means spaghetti with garlic and oil. It’s rife with possibilities! 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta) 2 cups chopped spinach. Though it's delicious refrigerator cold, I think it tastes best when served warm. If using store-bought tapenade, watch out for anchovies in the ingredients. As in, open some jars, boil some pasta, and stir it all together – seriously, it doesn’t get any easier than this 15-minute Mediterranean pasta with olives, artichoke hearts, sun-dried tomatoes, and feta… It’s bright and vibrant from the multi-colored bell peppers and full of flavor from the marinated artichokes, feta, and kalamata olives. This Mediterranean Sausage Pasta is a hearty, easy, family meal that is ready in minutes. The full content of this site, including recipes and photographs are copyrighted. Add the remaining Tablespoon of extra virgin olive oil to the skillet, along with minced garlic. All of those flavors work together in such harmony. Toss halved grape tomatoes with extra virgin olive oil, dried oregano, dried basil, and salt. Once boiling, put the spaghetti into the pot of water. Before draining the noodles, set aside some of the pasta water. Instead of olive tapenade, use an equal amount of chopped or sliced olives instead. A sprinkle of feta completes the dish. (I like to use a ladle to move a scoop full of pasta water to a bowl.). pasta dinner, spaghetti dish, weeknight friendly. Mediterranean Pasta Salad Ingredients: 12 ounce s dry pasta (I used farfalle) 1 English cucumber, diced; 1 pint cherry or grape tomatoes, halved; 2/3 cup sliced kalamata olives; 4 ounce s crumbled feta cheese; half of a medium red onion, peeled and thinly sliced; Lemon-Herb Vinaigrette Ingredients: 1/4 cup extra virgin olive oil; 3 tablespoon s red wine vinegar (If you’re planning on enjoying it as a pasta salad, I recommend a short pasta like fusilli or penne instead of spaghetti.). If the noodles get dried out in the warming process, add a drizzle of extra virgin olive oil, and fully incorporate it with the dish. ), Before draining the noodles, set aside some of the water from the pot. (Pasta cooking times vary. Depending on your noodle choice, it can even be eaten cold as pasta salad. Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the … It occurred to me that my olive tapenade recipe could do that in one easy go. While the tomatoes are roasting, bring a pot of water to boil along with a generous pinch of salt. ¾ … This is a great dish to make with leftovers in mind. While the spaghetti is boiling, add the garlic and olive oil to a small pan. Adjust the heat to maintain a low simmer, you don’t want the garlic too brown too quickly. Castelvetrano or Kalamata work nicely here. Toss with a teaspoon of extra virgin olive oil, a pinch of dried oregano, dried basil, and salt. Spread the tomatoes evenly across the baking sheet. Boil for 7 to 9 minutes, until al dente. When you’ve got quality ingredients that balance each other just right, each taste plays off the other. It will keep for about 4 days. Add basil, walnuts, olives and most of the feta to the pan. This site uses Akismet to reduce spam. Bake for 20 minutes, stopping once to flip the tomatoes. It contains a couple different kinds of olives, garlic, lemon juice, olive oil, and thyme. Boil whole wheat spaghetti in salted water for 7 to 9 minutes, until al dente. But if your supply has run out, or you don’t have the time to make your own, replace it with store-bought vegan feta. You can also find travelogues & recommendations on where to eat vegan while traveling - even in unlikely places! Cheese – you can also add grated parmesan or some feta cheese in the end for more flavors. Add quartered artichoke hearts for even more Mediterranean flavor. Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Before draining pasta, reserve 1/4 cup of pasta water. Notify me of follow-up comments by email. A fast, healthy pasta recipe that’s easy to make and filled with bright flavor! To make this dish gluten free, use your favorite gluten-free pasta instead of whole wheat spaghetti. Instead of spaghetti, use 8 ounces of your preferred pasta. Add the roasted tomatoes, olive tapenade, vegan feta cheese, another pinch of salt, and a dash of pepper. Yum yum yum!! It features plant-based comfort food classics that are ready in about 30 minutes. Today it’s all about quick and easy! Let cool slightly and serve warm with crackers, pita, or crusty bread. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. This pasta dish incorporates one of my favorite recipes – vegan feta cheese. In a typical spaghetti aglio e olio recipe, pasta is coated in a simple garlic-olive oil sauce, then garnished with parsley and grated Parmesan. I can think of so many things I’d love to add. 2 tablespoons capers. Log in. Remove from oven and set aside. Plus, with a little bit of planning, it’s a meal that can easily be made on any random weeknight in 30 minutes. Serve right away with the extra feta on the side. Sauté garlic with extra virgin olive oil in a skillet. Put halved grape tomatoes on baking sheet. I recommend making a batch of tapenade to enjoy at the beginning of the week for snacks, as a sandwich spread, and topping pizzas. Use at least 3-4 times the water to cook the pasta. Thin with reserved pasta water … Your email address will not be published. You can reheat this pasta in the microwave. Yes! This noodle dish lets the fresh flavors of tomatoes, olive tapenade, basil, and almond feta really shine. Make the olive tapenade and vegan feta ahead of time, and this becomes a quick weeknight meal. Olive Oil Mediterranean Pasta. I love this recipe. Cadry's Kitchen is a vegan food & travel blog. 1 tablespoon balsamic vinegar. Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen. If you continue to use this site we will assume that you are happy with it. If you don't have olive tapenade, replace it with an equal amount of sliced olives instead. Evenly combine all of the ingredients with the pasta.

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