5 from 98 votes
Mediterranean Pasta Recipe
Combining penne pasta with anchovies, olives, capers, and a tomato-based sauce, this Mediterranean Pasta recipe offers a savory and slightly tangy flavor profile. The sauce is slowly simmered with garlic and olive oil, allowing the anchovies to melt into a rich base, while the olives and capers add distinctive briny notes. The pasta finishes cooking in the sauce to absorb all the flavors. This dish serves well as a side or main and can be enjoyed hot or at room temperature, making it suitable for various meal settings.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
564 kcal
Course:
Side Dish, Main Course, Salad
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 564
% 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.