The inspiration for this scrumptious mediterranean pasta recipe comes from our favorite restaurant in Wellfleet, MA. We spend many summer weekends on Cape Cod and this place has become our go-to spot for wonderful meals.
As we look forward to spending time on the Cape, I get excited to return to that same restaurant and have my favorite dish. You will love this recipe that I created based on taste alone. It may not be exact, but it’s darn close, and my family loves it.
You will love this mediterranean pasta recipe because it is not only amazingly delicious, but it is also fairly easy to prepare. I love recipes like this that don’t require every pan you own just to make a meal. As a bonus, this recipe is pretty healthy too as it calls for veggies and Avocado Oil or extra virgin olive oil. These are good types of fat. You can discover more about the health benefits of olive oil here.
In This Post: Everything you will need to make the Best Mediterranean Pasta Recipe
- Ingredients you’ll need
- Equipment you’ll need
- All about kalamata olives
- How to make this recipe
- What to serve with
- Frequently Asked Questions
- Rebecca’s Tips for Success
Ingredients You’ll Need to make mediterranean pasta:
- linguini or your favorite long pasta
- Avocado Oil (but if you only have extra virgin olive oil, that will work too) – both high in mono-unsaturated and healthy choices when cooking with oil
- shallot – if you don’t have shallot, you could substitute with finely chopped red onion
- garlic cloves – needed, don’t omit
- prosciutto – gives this a warm smokey flavor
- dried basil – adds a slight sweetness and helps balance flavors
- Kalamata olives – tangy, briny, adds wonderful flavor to the sauce
- roasted red peppers, cut into short strips – helps to balance the salty flavors
- fresh ground pepper
- white wine (I like to use chardonnay)
- low sodium chicken broth – make sure it is low sodium or the dish will be too salty
- pasta water (reserved from boiling the pasta – it helps to slightly thicken the sauce and the starchy water helps the sauce cling to the pasta.
- Beurre Manie – combination of equal parts flour and butter or butter substitute (just a pinch to help thicken the sauce)
- Feta cheese, crumbled (make sure to buy block feta, not pre-crumbled. The block tastes much fresher and more authentic)
Equipment You’ll Need:
- large pot (for boiling pasta)
- large sauté pan
- digital kitchen scale (not essential but helpful to be able to exactly measure olives and roasted peppers)
- prep bowls
- cutting board
- chef’s knife (or other large blade knife is ideal, but any sharp knife will work)
- liquid measuring cup
- colander
All about Kalamata Olives:
What are kalamata olives?
Kalamata olives are olives that come from southern Greece and are known for their deep purple to black color and smooth, shiny skin.
Kalamata olives have a rich, fruity flavor and a firm texture that makes them great for salads, pasta, and snacks. Whether they’re stored in olive oil or brine, they add a unique tanginess to dishes.
People love using Kalamata olives in traditional Mediterranean recipes and new, creative dishes because they bring a hint of bitterness that makes flavors pop.
Find out more about kalamata olives here.
How to make the best mediterranean pasta:
First…
- Fill a large pot with water, (leaving about 2″ at the top), add 1 Tbsp. Kosher salt, and bring to a boil. The salt will help flavor the pasta and reserved pasta water, and contribute to the flavors of the finished dish. Sounds like a lot of salt? Don’t worry, the majority is left behind in the water! Italian’s ALWAYS salt their pasta water :o)
Next…
Prep the shallot, garlic, kalamata olives, roasted red peppers & prosciutto.
- Dice the shallot small
- Mince garlic or put through a garlic press (garlic press is much easier and my recommendation) Set aside in a small bowl and drizzle about a tablespoon of olive oil over it if you are just prepping to make later (will prevent it from discoloring).
- Quater the Kalamata olives lengthwise, then cut in half twice to make small pieces.
- Cut roasted red peppers into short strips (* Tip – buy pre sliced red peppers to speed up prep).
- Stack the thin slices of prosciutto and cut in half, stack and cut in half again 2 more times. Make 3 slices across to make 1″ squares of prosciutto.
- Cut and crumble feta cheese by first scoring block one direction and then the opposite direction, then cutting down vertically at an angle to break off small pieces.
Once veggies are prepped…
- Add the dried pasta to the boiling water and boil until al dente according to package directions until just al dente. Leave pasta in pot – do not drain. You can use any long pasta for this Mediterranean Pasta, but I prefer linguini.
While pasta is boiling…
Follow these steps to create the best Mediterranean pasta sauce:
- In a large sauté pan, add olive oil and turn burner to medium low. Add shallot and sauté for a couple minutes until softened.
- Add prosciutto and continue to sauté until just beginning to get crisp.
- Add garlic and continue to cook until just fragrant, 30 sec.
- Add dried basil and ground pepper and stir to combine.
- Deglaze with wine, scraping up the stuck on bits (this is what helps develop the flavor)
- Increase the burner to medium and add the Kalamata olives and roasted red peppers.
- Sauté for about 5 min., stirring frequently.
- Carefully dip a handled measuring cup into pot of pasta and remove 1/4 cup of starchy water – this will help thicken sauce and help sauce cling to pasta.
- Add chicken broth and reserved pasta water to pan, bring to boil, then lower heat to low and simmer until liquid is reduced by 1/4.
- Make beurre Manie – Break off a 1/4 piece of the beurre Manie (butter/Vegan butter and flour mixture) and place in center of the pan. As the liquid simmers, it will help to thicken the sauce slightly and give extra flavor.
- Use whisk to incorporate into sauce, cover and remove from heat.
Final Step…
- Add pasta directly into sauté pan (like I do in my shrimp scampi recipe) – it’s ok if a little extra pasta water is added. Stir to incorporate.
Remember to taste your sauce, and adjust flavors…if too salty, add a teaspoon or two of sugar, if not enough spice for your liking, add more black pepper. Just make sure you stir the sauce to dissolve the add-ins and taste again.
It is all about tasting as you go and adjusting the flavors! If you use a different white wine, the flavors may be slightly more sharp or bitter. I recommend using a chardonnay in this Mediterranean Pasta.
How to Plate the best Mediterranean Pasta:
The easiest way to put everything all together is to use a large somewhat shallow pasta bowl. Select one that is wide enough to be able to mix the pasta with all the ingredients. You can serve directly from the bowl to plates, and spoon on as much of the delicious sauce and veggies as your heart desires!
Top with crumbled feta. Have extra cheese reserved for adding more at the table.
What to serve with Mediterranean Pasta:
BREAD
- Try my recipe for the Best Homemade Bread. This would be a perfect accompaniment with this Mediterranean pasta.
sALADS
- Tabbouleh would be another great choice. Combine bulgar wheat, finely chopped parsley, tomatoes, cucumbers and mint. Dress it with lemon juice and olive oil.
- A caprese salad is my favorite. The classic layering of fresh tomatoes, mozzarella cheese, basil leaves and a drizzle of aged balsamic vinegar and olive oil will put a smile on your face in no time!
- Simple green salad with chopped red onion, cucumber, tomatoes, shredded carrots, with a dressing of olive oil and seasoned rice vinegar. Simple, easy and delicious!
OTHER VEGGIES
- Roasted seasonal veggies would also be a great idea for a side. I like to roast root veggies like butternut squash, carrots and sweet potato with sweet Vidalia onion. Or try cruciferous veggies like cauliflower, broccoli, brussels sprouts, and onion. Mix well with good extra virgin olive oil, garlic salt, onion powder, garlic powder and ground black pepper.
Frequently Asked Questions:
What is the best type of pasta for this Mediterranean Pasta?
I recommend using linguini, however, any other long pasta like fettuccini, tagliatelle, etc. will work. Have fun and experiment with other shapes of pasta you like the best.
How do you cook pasta for Mediterranean dishes?
Cook pasta in well-salted boiling water until al dente (firm to the bite). Drain, reserving some pasta water to adjust the sauce consistency later.
How can I make Mediterranean pasta healthier?
1) Use whole wheat or legume-based pasta for added fiber and nutrients.
2) Use less pasta and increase the amount of veggies.
3) Using feta cheese is a healthier choice, so cheers, feel good that you are already eating a healthier version vs. using mozzarella cheese!
How do I store leftover Mediterranean pasta dishes?
Store in an airtight container in the refrigerator for up to 3-4 days. Gently reheat in the microwave or on the stovetop with reserved pasta water to prevent drying out.
Can I make this Mediterranean pasta dish ahead of time?
Absolutely! You can make the sauce ahead of time and rewarm while the pasta is boiling. Simply rewarm in a pan, add the reserved pasta water, and bring to a simmer. When heated through, give mixture a stir and pour over cooked pasta. Top with feta and serve!
Rebecca’s Tips for Success:
- Gather your ingredients ahead of time and clear your workspace. As in any recipe, making sure you have all your ingredients before starting your recipe is very important. This may seem silly to mention, however, I’m sure we’ve all been in the situation where you don’t have an essential ingredient that you need.
- Salt your pasta water! It will make your final dish more flavorful.
- Use a medium sized bowl for scraps. This prevents having to frequently go throw out items and saves time. Simply just toss scraps into the bowl and empty all garbage when you are done prepping. I always do this and it saves a ton of time.
- When sauteing the garlic, don’t allow it to burn. Turn burner to low and sauté just until fragrant. It will become bitter and unappetizing if allowed to burn. Try mixing a little olive oil with the garlic before adding it to the pan so it doesn’t stick (and burn).
- Use Kalamata olives. Don’t substitute. The tanginess from these olives really makes or breaks the recipe if substituted with green or even plain black olives. The taste will not be the same.
- Use block feta not pre-crumbled feta. The taste is much fresher and more authentic when you buy and use feta that comes solid. Plus, it’s pretty easy to cut it yourself and costs less than buying pre-crumbled!
How To Make the Best Mediterranean Pasta
Equipment
- large sauté pan - or large sauté pan with 2" sides
- garlic press - alternatively you can simply mince, but using a garlic press is much easier
- chefs knife - or other sharp knife to chop ingredients well
- kitchen scale - not essential, but very handy – you will use it often when cooking
Ingredients
For Making the Mediterranean Sauce:
- 2 Tbsp. shallot (diced small)
- 3 cloves garlic (minced or pressed through a garlic press)
- 3 Tbsp Avocado oil (Avocado oil can tolerate high heat, and it's healthy too!)
- 4 slices. prosciutto (cut into small pieces)
- 3 oz. Kalamata olives (sliced in half, leaving some whole)
- 6 oz. roasted red peppers (sliced into medium length strips)
- ¼ cup white wine (chardonnay is best)
- ¼ cup reserved pasta water
- 2 cups low sodium chicken broth (*make sure it is low-sodium)
- ½ tsp. dried basil
- ½ tsp. ground pepper
- ½ cup feta cheese (crumbled – make sure to use block cheese and crumble it yourself – tastes so much better!)
- 1 lb. linguini (or pasta of your choice)
To Make the Beurre Manie:
- 1 Tbsp. flour
- 1 Tbsp. butter or butter substitute
Instructions
Preparing The Pasta:
- Fill a large pot with water, add salt & cover with lid. Bring to a boil over high heat.
- When water is boiling, add 1 lb. linguini and cook per directions on package until al dente. You will use between ¾ and 1 lb. depending on how much juice you prefer.
To Make Beurre Manie: (make this prior to starting the sauce)
- Combine 1 Tbsp. flour with 1 Tbsp. butter or butter substitute, smushing the flour and butter together with your fingers. If you let the butter soften for 10 minutes or so it will be easier to blend the butter and flour together. Reserve a large pea size ball (for thickening sauce slightly). Store remainder in refrigerator for another recipe like my Best Chicken Marsala.
Make The Mediterranean Sauce While Pasta is Boiling:
- In a large skillet, add 3 Tbsp Avocado oil and 2 Tbsp. shallot, chopped. Sauté on medium-low until shallot is softened, about 2 minutes.
- When shallot is softened, add the 4 slices. prosciutto (cut up) to pan and continue sauteing until just beginning to get crispy.
- Lower heat to Low and add 3 cloves garlic, minced, and sauté just until fragrant (30 seconds). Make sure not to burn the garlic – it will become bitter!
- Deglaze pan with ¼ cup white wine, using a wooden spoon to scrape up all the bits. Simmer for one minute.
- Add 3 oz. Kalamata olives, 6 oz. roasted red peppers, ½ tsp. ground pepper and ½ tsp. dried basil. Let simmer for a few minutes.
- Add 2 cups low sodium chicken broth to pan and stir to combine.
- Add ¼ cup reserved pasta water to pan, stir.
- Add a large pea sized ball of the beurre Manie to the center and let simmer until liquid has been reduced by ¼, stirring occasionally.
- *** Taste sauce and make adjustments if necessary – add salt, or if too salty, add 2 tsp. sugar, if not spicey enough to your liking, add more pepper or red pepper flakes. Stir to combine and retaste.
- Remove from heat, cover and keep warm.
Putting It All Together:
- When linguini is finished cooking, drain almost all water from pan. Return to cooktop and use tongs to transfer pasta directly into pan with sauce. Stir with tongs to combine and blend all the flavors together.
- Transfer to large pasta bowl and sprinkle the top with some crumbled feta cheese, Put the remainder of the ½ cup cheese in a small bowl to serve as extra for topping individual plates.
- Serve immediately and ENJOY!
Notes
- Gather your ingredients ahead of time and clear your workspace. As in any recipe, making sure you have all your ingredients before starting your recipe is very important. This may seem silly to mention, however, I’m sure we’ve all been in the situation where you don’t have an essential ingredient that you need.
- Salt your pasta water!
- Use a medium sized bowl for scraps. This prevents having to frequently go throw out items and saves time. Simply just toss scraps into the bowl and empty all garbage when you are done prepping. I always do this and it saves a ton of time.
- When sauteing the garlic, don’t allow it to burn. Turn burner to low and sauté just until fragrant. It will become bitter and unappetizing if allowed to burn. Try mixing a little olive oil with the garlic before adding it to the pan so it doesn’t stick (and burn).
- Use Kalamata olives. Don’t substitute. The tanginess from these olives really makes or breaks the recipe if substituted with green or even plain black olives. The taste will not be the same.
- Use block feta not pre-crumbled feta. The taste is much fresher and more authentic when you buy and use feta that comes solid. Plus, it’s pretty easy to cut it yourself and costs less than buying pre-crumbled!
YOUR OWN NOTES
Nutrition
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
