Description
This Mediterranean pasta dish is about to become your weeknight BFF. It’s a fresh, vibrant bowl of goodness loaded with cherry tomatoes, briny Kalamata olives, and creamy feta cheese. Bonus? It’s ready in just about 25 minutes — perfect for those nights when you want something flavorful but don’t want to spend all night in the kitchen.
Ingredients
Scale
- 12 oz (340 g) pasta – Short cuts like penne, rotini, or fusilli hold the sauce beautifully.
- 2 tbsp extra virgin olive oil – The base of that gorgeous light “sauce.”
- 2 garlic cloves, minced – Adds a punch of flavor.
- ½ small red onion, finely chopped – Sweet and savory depth.
- 1 ½ cups cherry tomatoes, halved – Fresh and juicy.
- ½ cup Kalamata olives, sliced – A must for that Greek flavor.
- 1 tbsp lemon juice + 1 tsp zest – Brightens up the entire dish.
- 1 tsp dried oregano + ½ tsp basil – Classic Mediterranean herbs.
- ¼ tsp salt & black pepper – Season to taste.
- ½ cup feta cheese, crumbled – Creamy, tangy perfection.
- ½ cup reserved pasta water – To adjust the sauce consistency.
- Fresh basil (optional) – For a pretty, fragrant finish.
Instructions
- Cook Your Pasta
- Bring a big pot of salted water to a rolling boil. Cook pasta until al dente according to the package directions. Before draining, scoop out about ½ cup of the cooking water — trust me, it’s the secret to a silky sauce. Set pasta aside.
- Build the Flavor Base
- In a large skillet, heat the olive oil over medium heat. Toss in the garlic and red onion and cook for 1-2 minutes until everything smells amazing and the onion starts to soften.
- Burst Those Tomatoes
- Add the halved cherry tomatoes to the skillet and let them cook for 4-5 minutes, stirring occasionally, until they soften and release their juices.
- Toss it All Together
- Add the cooked pasta straight into the skillet. Mix in the Kalamata olives, lemon juice, zest, oregano, basil, salt, and pepper. If the pasta seems a little dry, drizzle in some of that reserved pasta water a bit at a time until you get a light, glossy coating.
- Finish with Feta
- Turn off the heat, then crumble feta over the pasta and toss gently so it gets slightly creamy without fully melting.
- Serve & Enjoy
- Transfer to a serving dish, top with fresh basil, and give it an extra drizzle of olive oil if you’re feeling fancy. Serve warm (or chill it for a refreshing pasta salad — it’s just as good cold).
Nutrition
- Calories: 450 kcal