Easy Mediterranean Pasta

A quick Mediterranean pasta with juicy tomatoes, briny olives, garlic, lemon, and fresh herbs. Bright, satisfying, and easy to adapt.

Ingredients

Gather and measure the ingredients before you begin.

• 12 oz (340 g) pasta, such as penne or fusilli
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 1/3 cup crumbled feta
• 1 tsp dried oregano
• Zest and juice of 1/2 lemon
• Fresh parsley or basil
• Salt and black pepper

Instructions

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Warm olive oil in a skillet over medium heat. Add garlic and cook 30 seconds.
3. Add tomatoes, olives, oregano, and black pepper. Cook 5–7 minutes until tomatoes soften.
4. Add pasta, lemon zest and juice, and a splash of pasta water. Toss until glossy.
5. Remove from heat. Fold in feta and herbs; taste before adding salt.
6. Serve immediately with extra herbs if desired.

Tips for the best results

• Add baby spinach with the tomatoes for extra greens.
• Add chickpeas or cooked chicken for more protein.
• Taste before salting because feta and olives are salty.

Storage and serving

For best flavor and texture, serve as recommended above. Refrigerate perishable leftovers promptly in a clean, covered container and generally use cooked leftovers within 3–4 days. Reheat cooked dishes thoroughly. Salads and baked goods may require different storage based on their ingredients.

Recipe notes

Cooking times vary with equipment, ingredient size, and kitchen conditions. Adjust seasoning to taste and follow reliable food-safety guidance for meat, eggs, and other perishable ingredients.

Recipe by Imad Limrani · Browse more recipes