Mediterranean Pasta with Fire Roasted Tomatoes
Bursting with vibrant flavors and wholesome ingredients, this Mediterranean Pasta with Fire Roasted Tomatoes is a quick and satisfying meal perfect for weeknights or elegant gatherings. Tender spaghetti is tossed in a zesty, garlic-infused sauce featuring smoky fire-roasted tomatoes, briny kalamata olives, tangy capers, and tender marinated artichoke hearts. Fresh baby spinach adds a nutritious touch, while crumbled feta and a bright splash of lemon juice take this dish to the next level. Ready in just 30 minutes, this one-pan wonder is as easy to make as it is delightful to eat. Serve it as a hearty vegetarian main or pair it with your favorite protein for a Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 12 oz spaghetti (or pasta of choice)
- 14 oz fire-roasted diced tomatoes
- 3 tbsp extra virgin olive oil
- 4 count garlic cloves, minced
- 0.5 tsp red chili flakes
- 0.5 cup kalamata olives, sliced
- 1 cup marinated artichoke hearts, chopped
- 2 tbsp capers, drained
- 3 cups baby spinach
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh basil, chopped
- 1 tsp sea salt
- 0.5 tsp black pepper, freshly ground
- 1 count lemon, zested and juiced
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Stir in the red chili flakes, followed by the fire-roasted tomatoes (including their juices). Simmer for 5 minutes, allowing the flavors to meld.
Add the kalamata olives, artichoke hearts, and capers to the skillet. Cook for an additional 2-3 minutes.
Stir in the baby spinach and let it wilt, about 1 minute.
Add the cooked pasta to the skillet and toss to combine. Gradually stir in some reserved pasta water, 1-2 tablespoons at a time, until the sauce reaches your desired consistency.
Season with sea salt, black pepper, lemon zest, and lemon juice. Adjust seasoning to taste.
Sprinkle crumbled feta and fresh basil over the pasta, then toss gently to incorporate.
Serve immediately, garnished with extra basil or lemon zest if desired.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 5.2 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
