Pasta Athena
Elevate your weeknight dinner game with Pasta Athena, a Mediterranean-inspired dish bursting with vibrant flavors and wholesome ingredients. This quick and easy recipe features tender penne pasta tossed in a luscious sauce of extra-virgin olive oil, garlic, and juicy cherry tomatoes, perfectly complemented by the briny punch of Kalamata olives. Crumbled feta cheese melts slightly, adding a creamy tang, while fresh parsley and basil bring aromatic herbal notes to every bite. A touch of red pepper flakes provides an optional hint of heat, making this dish as customizable as it is delicious. With just 30 minutes from start to finish, Pasta Athena is the ultimate crowd-pleaser that pairs perfectly with a crisp side salad or crusty bread. Ideal for busy weeknights or casual gatherings, this Mediterranean pasta recipe delivers bold flavors with minimal effort.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.75 cups Kalamata olives, pitted and halved
- 0.5 cups feta cheese, crumbled
- 0.25 cups fresh parsley, chopped
- 0.25 cups fresh basil, thinly sliced
- 0.25 tsp red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cups reserved pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute, stirring frequently, until fragrant but not browned.
Add the halved cherry tomatoes to the skillet and cook for 3-5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the Kalamata olives, red pepper flakes (if using), salt, and black pepper. Cook for an additional 1-2 minutes to combine the flavors.
Lower the heat to medium-low and add the cooked pasta to the skillet. Toss to combine, ensuring the pasta is evenly coated with the sauce.
Gradually stir in the reserved pasta cooking water, a few tablespoons at a time, until the sauce reaches your desired consistency.
Remove the skillet from heat and gently fold in the crumbled feta cheese, chopped parsley, and sliced basil.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra feta cheese and fresh herbs if desired. Enjoy your Pasta Athena!
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4916 mg | 214% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 10.7 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2315 mg | 49% | |
*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.
