I love how this Mediterranean olive oil pasta is simple yet bursting with flavor. It skips heavy sauces, instead using extra virgin olive oil, garlic, fresh tomatoes, olives, artichoke hearts, feta, herbs, and a bit of lemon zest to make something light but satisfying.
Why You’ll Love This Recipe
I’ll tell you: I love it because it’s fast, fresh, and flexible. It comes together in under 20 minutes. The ingredients are wholesome and bright, bringing that Mediterranean character without fuss. I can easily tweak it depending on what I have on hand (more herbs, fewer olives, extra garlic) and it still tastes fantastic. It makes a great lunch, side dish, or light dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb thin spaghetti
½ cup extra virgin olive oil
4 garlic cloves, crushed
Salt, to taste
1 cup chopped fresh parsley
12 oz grape tomatoes, halved
3 scallions (green onions), top trimmed, whites and greens chopped
1 tsp black pepper
6 oz marinated artichoke hearts, drained
¼ cup pitted olives, halved
¼ cup crumbled feta cheese (or more, if preferred)
10–15 fresh basil leaves, torn
Zest of 1 lemon
Crushed red pepper flakes (optional, to taste)
Directions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions (mine took about 6 minutes).
While the pasta is nearing readiness, warm the olive oil in a large skillet over medium heat. Then reduce heat and add the crushed garlic with a pinch of salt. Stir constantly for about 10 seconds — I’m careful not to let the garlic brown.
Stir in the parsley, halved tomatoes, and chopped scallions into the skillet. Cook over low heat just until everything is warmed through (about 30 seconds).
Once the pasta is done, remove it from heat, drain it, and return it to the pasta pot. Pour the warm olive oil–garlic mixture over the pasta and toss well to coat.
Add the black pepper, marinated artichoke hearts, olives, crumbled feta, torn basil leaves, and lemon zest. Toss gently but thoroughly until all ingredients are evenly distributed.
Serve immediately in bowls. If desired, top with extra basil or more feta.
Servings and timing
Serves: 4 to 6
Prep time: 10 minutes
Cook time: 9 minutes
Total time: about 19 minutes
Variations
Use whole‑wheat or gluten‑free spaghetti instead of regular.
Add cooked shrimp, grilled chicken strips, or tuna for extra protein.
Substitute spinach or arugula for some of the parsley.
Use sun‑dried tomatoes in place of (or with) grape tomatoes to intensify flavor.
If you don’t like artichoke hearts or olives, omit them or swap with roasted peppers or capers.
Add a splash of lemon juice or a little white wine to brighten flavors.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm in a skillet over low heat, adding a splash of olive oil or a little water to prevent sticking. Alternatively, I can microwave it at low power in short bursts, stirring in between, again adding a bit of moisture if needed.
FAQs
What pasta type works best for this recipe?
I find thin spaghetti works beautifully because it lets the olive oil and flavors coat each strand. But I also use linguine, angel hair, or even penne if needed — just ensure it’s cooked al dente and that the sauce clings well.
Can I prepare parts of this recipe ahead of time?
Yes — I can chop the parsley, slice the tomatoes, drain the artichokes and olives, and crumble feta ahead. I avoid cooking garlic/olive oil ahead because garlic loses its freshness and can brown too quickly.
How do I know if the garlic is overheating or burning?
When garlic starts to turn light golden, it’s too late. I listen for a gentle sizzle and watch closely — once the edges begin to brown, I discard and start over. The goal is soft aroma, not color.
Is this recipe suitable for vegetarians?
Yes — in its base form this is vegetarian (and even vegan if you omit the feta). If I want to include meat or seafood, I add them separately as an option.
Can I reduce the olive oil or calories?
I could reduce the olive oil a bit, but I believe it’s central to the flavor and texture. If I cut it too much, the pasta may feel dry. If lighter, I might add a little reserved pasta cooking water to help emulsify.
Conclusion
I love how simple ingredients can yield a dish so full of flavor. This Mediterranean olive oil pasta is my go‑to when I want something fresh, fast, and flexible. Whether I serve it solo, with grilled meat, or as part of a bigger spread, it never fails to please.
A quick, fresh Mediterranean olive oil pasta made with garlic, tomatoes, olives, artichoke hearts, feta, and herbs. Light yet flavorful, perfect for lunch or dinner.
Ingredients
1 lb thin spaghetti
½ cup extra virgin olive oil
4 garlic cloves, crushed
Salt, to taste
1 cup chopped fresh parsley
12 oz grape tomatoes, halved
3 scallions, chopped
1 tsp black pepper
6 oz marinated artichoke hearts, drained
¼ cup pitted olives, halved
¼ cup crumbled feta cheese (or more if preferred)
10–15 fresh basil leaves, torn
Zest of 1 lemon
Crushed red pepper flakes (optional, to taste)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions (about 6 minutes).
While the pasta cooks, warm the olive oil in a large skillet over medium heat. Reduce heat and add the crushed garlic with a pinch of salt, stirring constantly for about 10 seconds. Do not let garlic brown.
Stir in the parsley, halved tomatoes, and chopped scallions. Cook over low heat until just warmed through, about 30 seconds.
Drain the cooked pasta and return it to the pot. Pour the olive oil–garlic mixture over the pasta and toss well to coat.
Add the black pepper, artichoke hearts, olives, feta, basil, and lemon zest. Toss gently to combine.
Serve immediately, optionally topping with extra basil or feta.
Notes
Use gluten-free pasta to make the dish gluten-free.
For added protein, top with grilled chicken, shrimp, or tuna.
Sun-dried tomatoes or capers can be used for variation.
Add lemon juice or white wine for brightness.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently with a splash of water or olive oil.
