Mediterranean Pasta Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
564 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Mediterranean, Italian
Mediterranean Pasta Recipe
Description
The Mediterranean Pasta Recipe features penne cooked just short of al dente, then finished in a simmering sauce made of anchovies melted into olive oil with garlic, tomato passata, and a blend of black and green olives. Capers and fresh parsley are stirred in toward the end, adding depth and freshness. The sautéing of garlic until lightly browned and careful simmering allow the flavors to meld without overpowering one another, resulting in a sauce with complex, salty, and slightly spicy notes if crushed red pepper flakes are used.
The pasta's firm texture after finishing in the sauce ensures a cohesive dish where each bite carries the combined flavors. This pasta pairs nicely as a side for grilled meats or can stand alone as a light main course. The balance of savory anchovies and the tang of olives and capers provides a distinct Mediterranean taste without being fishy or overly intense.
Leftovers keep well in the refrigerator up to three days and can be served hot or at room temperature, making this recipe practical for cookouts or quick meals. You can substitute other short pasta types like fusilli or long ribbon pasta like tagliolini depending on preference, with minor adjustments to cooking time.
Ingredients
- 14 oz penne pasta
- 4 tablespoon extra virgin olive oil
- 1 clove garlic peeled
- 1.4 oz anchovy fillets finely chopped, in oil
- 3.5 oz tomato passata
- 3.5 oz taggiasca olive you can use other types of olives too, pitted, black and green
- 0.7 oz caper rinsed from salt, salted
- 1 handful parsley chopped, fresh
- salt
- black pepper
- 1 teaspoon crushed red pepper flakes optional, peperoncino flakes
- parmigiano reggiano grated (optional)
Instructions
- Heat 4 tablespoons of extra virgin olive oil in a deep sauté pan. Add the peeled garlic clove and sauté until it starts to brown slightly.
- Stir in the chopped anchovies to the pan. They will gradually melt into the olive oil.
- Note: If you're using peperoncino flakes, add them now and cook them for only a few seconds, being careful not to let them burn.
- Stir in the tomato passata and the prepared black and green olives. Season the sauce with salt to taste and a pinch of pepper, then let it simmer over low heat for about 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to a boil. Add salt once it starts to boil, then bring it back to the boil before adding your pasta. Cook the pasta for slightly less time than the instructions on the packet recommend until it's almost al dente as we will continue to cook the pasta in the Mediterranean sauce later in the recipe.
- Near the end of the sauce's cooking time, stir in the rinsed capers and chopped parsley.
- Once the pasta is cooked, reserve one cup of pasta water, then drain the pasta and add it directly to the sauce.
- Cook the pasta for an additional 1-2 minutes in the sauce, adding pasta water if needed to thin out the sauce. Once the pasta is al dente and the sauce is at your desired consistency, turn off the heat.
- Portion the pasta into bowls and serve.
Notes
- Penne is recommended, but other short pasta or long ribbons like tagliolini work well too.
- Leftovers should be stored in an airtight container and consumed within three days.
- This pasta is suitable as a side dish for cookouts and is enjoyable hot or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 78g | 26% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 9mg | 3% |
| Sodium | 909mg | 38% |
| Potassium | 408mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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