Mediterranean Pasta

This delicious Mediterranean Pasta is easy to make and filled with kalamata olives, sun-dried tomatoes, pepperoncini, chopped garlic and feta cheese.  

A recipe made with simple ingredients yet so full of flavor.  Penne pasta mixed with chopped garlic sautéed in olive oil, then tossed with kalamata olives, sun-dried tomatoes, pepperoncini, feta and parmesan cheese – a rich combination of flavors and so easy to put together.

What makes Mediterranean Pasta so special?

So many things! But first, I’ll start with the kalamata olives.  Kalamata olives are also known as “Greek Olives” and they are a key element of this dish.

The sun-dried tomatoes are a flavorful addition to the pasta.  They add a bright red color and a burst of flavor. They’re absolutely perfect in the pasta. The crisp golden pepperoncini brings a mild heat to the dish and the feta cheese adds the perfect salty touch.

Here’s how simply it comes together…

Cook the pasta and set it aside.  In a little olive oil, sauté chopped garlic.

Add the kalamata olives, sun-dried tomatoes, and pepperoncini to the pan to warm and let the flavors mix and come together.

Pour all of the ingredients from the pan into the pasta along with an additional tablespoon of olive oil and mix well.

Stir in the feta and the parmesan cheeses.

Enjoy!

Easy and delicious!

Mediterranean Pasta

By: Joanie Zisk

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 6 servings

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This delicious Mediterranean Pasta is easy to make and filled with kalamata olives, sun-dried tomatoes, peperoncini, chopped garlic and feta cheese.

Ingredients 

• ▢ 1 pound penne pasta
• ▢ 4 tablespoons olive oil
• ▢ 2 cloves garlic minced
• ▢ 1 cup Mezzetta Sliced Greek Kalamata Olives
• ▢ 1 cup Mezzetta Julienne Cut Sun-Ripened Dried Tomatoes
• ▢ 1 cup Mezzetta Golden Greek Sliced Peperoncini
• ▢ 1 cup parmesan cheese , freshly grated
• ▢ 6 ounces feta cheese , crumbled

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Instructions 

• Prepare the pasta according to package directions. Remove from heat, drain and return pasta to the pot. Stir in 1 tablespoon of olive oil to keep the pasta from drying out. Set aside.
• Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add the minced garlic and cook for 1 minute.
• Stir in the kalamata olives, sun-dried tomatoes and the peperoncini and cook, stirring for 2 minutes.
• Remove from heat and pour contents directly into the pot with the pasta. Add an additional tablespoon of olive oil and stir well.
• Gently mix in the parmesan and feta.
• Serve immediately.

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