Olive and Feta Pasta
Elevate your weeknight dinner game with this vibrant and flavorful Olive and Feta Pasta recipe! Featuring tender spaghetti tossed in a luscious garlic-infused olive oil, this dish is a Mediterranean-inspired delight. Bursting with sweet, juicy cherry tomatoes, briny kalamata olives, and creamy crumbled feta, every bite is a perfect harmony of savory and tangy flavors. A sprinkle of dried oregano and optional red chili flakes adds aromatic warmth, while fresh parsley brightens the dish beautifully. Ready in just 25 minutes, this quick and easy pasta is ideal for busy evenings yet feels elegant enough for a weekend gathering. Pair it with a crisp green salad or serve it solo for a satisfying, vegetarian-friendly meal that’s sure to impress. Perfect for fans of Mediterranean cuisine, this recipe is a must-try for pasta lovers seeking a bold and refreshing twist!
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Recipe Information
Ingredients
- 350 grams spaghetti (or pasta of choice)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 250 grams cherry tomatoes, halved
- 100 grams kalamata olives, pitted and sliced
- 150 grams crumbled feta cheese
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons red chili flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they soften and release their juices.
Stir in the sliced kalamata olives, dried oregano, and red chili flakes (if using). Cook for another 2 minutes.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the mixture seems dry, add a few tablespoons of reserved pasta water at a time until desired consistency is achieved.
Turn off the heat and stir in the crumbled feta cheese and chopped parsley. Season with salt and black pepper to taste.
Serve the pasta hot, garnished with additional feta or parsley if desired.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 6442 mg | 280% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.4 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 965 mg | 21% | |
*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.
