Mediterranean Pasta

Mediterranean pasta skips all the fluff and heavy sauces in favor of noodles dressed with extra virgin olive oil and tossed with tomatoes, artichokes, basil, olives, and feta. Think of it as a Mediterranean olive oil pasta flavor party!

A Mediterranean Twist on Olive Oil Pasta

My Mediterranean pasta recipe takes inspiration from the popular dish from Naples, Italy, called spaghetti aglio e olio, which translates to spaghetti with garlic and oil.

In a typical spaghetti aglio e olio recipe, pasta is coated in a simple garlic-olive oil sauce, then garnished with parsley and, sometimes, grated Parmesan. I’ve made it many times for friends and family, and while I love simplicity, sometimes I want to add a little extra.

When I started experimenting with this recipe, I wanted to play with the beloved flavors of the Mediterranean. So, I went a step further and tossed the olive oil pasta with juicy tomatoes, marinated artichoke hearts, olives, feta, and, of course, sunny lemon zest and fresh herbs. The result is a Mediterranean pasta recipe with bright colors and bold flavors. Whenever I make this, my family comes back for seconds. I know yours will too!

Mediterranean Pasta Ingredients

• Spaghetti: I like thin spaghetti for olive oil pasta, but you can use what you have on hand or get creative and make your own homemade pasta.
• Extra Virgin Olive Oil: This recipe uses olive oil as its sauce, so the flavor and quality is even more important than usual. I always use our Greek Early Harvest Extra Virgin Olive Oil. It has a vibrant, fresh, peppery finish that I just love. If you like olive oil on the milder side, go with Italian Nocellara.
• Garlic: I use 4 cloves of crushed garlic to add a little kick, but you can use less if you prefer.
• Salt and Black pepper: Salt elevates the other flavors while pepper adds an earthy warmth.
• Parsley: I use 1 cup of chopped fresh parsley to add bright, fresh flavor.
• Grape tomatoes are good year-round, add color, and a pop of sweet acidity.
• Scallions also called green or spring onions, have a delicate onion flavor and don’t require a long cook time. I use both the white and green parts.
• Artichoke hearts: I use marinated artichoke hearts. They are so easy, and I love the briny flavor they add to the pasta.
• Kalamata olives or Castelvetrano olives will work in this recipe. Kalamatas are a little saltier, while Castelvetrano are buttery. They both taste great. Or go wild and use a little of both!
• Feta adds color, creamy texture, and another briny layer of flavor. I prefer feta in brine over dry crumbled feta because it’s creamier, but use what you can find. Goat cheese would also work well in this recipe.
• Fresh basil is sweet and delicate. Tear it and add it at the end to preserve its flavor.
• Lemon zest works similarly to salt in that it brightens the other flavors and balances out the healthy fats from the olive oil.
• Crushed red pepper flakes (optional): I like a little heat and think it adds another layer of complexity to this pasta recipe, but if you’re sensitive to heat, leave it out. If you want a little warmth, but not so much fiery spice, then Aleppo pepper is a great alternative. It has a mild, complex fruity heat.

How to Make Mediterranean Pasta

• Cook spaghetti: Follow package instructions to cook the spaghetti to al dente in plenty of boiling water with salt and olive oil. For me, it took about 6 minutes.
• Make the sauce: When the pasta is almost cooked, set a large skillet over medium heat, and add extra virgin olive oil. Once the oil begins to shimmer, add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Reduce the heat to low, stir in the parsley, tomatoes, and chopped scallions. Cook until just warmed through, about 30 to 60 seconds.
• Drain the pasta: When the pasta is ready, remove from heat, drain the spaghetti, and add it to the skillet with the sauce. Toss to coat thoroughly. Add black pepper and toss again to coat.
• Finish and serve: Add the artichokes, olives, feta, basil, lemon zest, and crushed red pepper flakes to taste (if using). Toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

Pasta Recipe Tips

First, this dish features extra virgin olive oil and relies heavily on its flavor.  The oil is briefly heated through, but not cooked. That’s why you’ll want to use the best quality extra virgin olive oil you can afford.

• I said this earlier, but it’s worth repeating. Olive oil is a primary flavor so use the good stuff! To learn more about olive oil read my guide, Olive Oil 101.
• When making the sauce, do not allow the garlic to brown; it will create a bitter flavor. If it browns or burns, you’ll need to toss it and start over.
• Add the basil in at the end to preserve it’s bright sweet flavor.
• Add olive oil to the pasta water to keep the noodles separate making it easier to toss with the sauce when ready.

Mediterranean Pasta Variations

• Add protein like chicken, tuna, salmon or chickpeas.
• Toasted pine nuts are costly, but they add a creamy, nutty texture and flavor that’s worth every penny.
• Swap the cheese: I love feta or chevre in this recipe, but you could use Parmeseor Romano cheese, just be aware both cheeses are harder and dryer than the others so the pasta won’t have those creamy bits from the feta.
• Mix up the veggies: Mediterranean pasta is endlessly versatile, use diced heirlooom tomatoes when in season, zucchini, yellow squash, blanched asparagus even leftover roasted vegetables.
• Make it vegan: Nowadays you can find vegetarian cheese almost anywhere, and even some vegan cheese. If you want to make this olive oil pasta recipe vegan, you can leave out the cheese, replace it with vegan cheese or use nutritional yeast.

More Mediterranean Pasta Recipes

These are some of my favorite vegetarian pasta recipes using simple sauces. Give them a try, maybe you’ll find a new favorite.

• Easy Lemon Pasta
• Cacio e Pepe
• Sun Dried Tomato Pasta
• Roasted Red Pepper Pasta
• Pasta alla Norma (Sicilian Eggplant Pasta)
• Pasta e ceci (pasta with chickpeas)