Picture this: it’s Tuesday night, you’re exhausted, and the last thing you want to do is face a mountain of dirty dishes. I’ve been there, COUNTLESS times! That’s exactly why I’m so obsessed with my Mediterranean One Pot Pasta. Seriously, it’s a lifesaver. In less than 30 minutes, you get these incredible, vibrant flavors all cooked up in just one single pot. It’s like magic for your weeknights, trust me!
Why You’ll Love This Mediterranean One Pot Pasta
This Mediterranean One Pot Pasta is an absolute weeknight game-changer. You’ll love it because:
- Seriously Quick: Dinner’s ready in about 30 minutes flat.
- Minimal Fuss: Everything cooks in just one single pot – hello, easy cleanup!
- Bursting with Flavor: Get ready for those vibrant, fresh Mediterranean tastes that just sing.
- Incredibly Simple: It’s so straightforward, even a beginner cook can nail it every time.
Essential Ingredients for Mediterranean One Pot Pasta
Okay, let’s talk about what you’ll need to make this little pot of magic happen. You really don’t need much, and that’s part of the beauty, right? But here are the stars of the show:
For the Pasta Base
- 1 pound linguine or spaghetti: Whichever long pasta you love best works great here!
- 4 cups vegetable broth: This is the liquid gold that cooks our pasta.
- 1 can (14.5 ounce) diced tomatoes, undrained: I like the little bit of extra sauciness they give.
- 1 cup heavy cream: For that dreamy, creamy richness. So good!
- 1 tablespoon olive oil: Just a little bit to get things started.
- 1 teaspoon dried oregano: The classic Mediterranean herb.
- 1 teaspoon garlic powder: Because garlic makes everything better, obviously.
- 1/2 teaspoon salt: Don’t forget to season!
- 1/4 teaspoon black pepper: A little kick is nice.
For the Fresh Mix-ins
- 1 cup cherry tomatoes, halved: They get all sweet and tender when cooked.
- 1/2 cup kalamata olives, pitted and halved: These add that perfect salty, briny punch.
- 1/4 cup fresh basil, chopped: Fresh herbs really wake everything up at the end.
- 1/4 cup feta cheese, crumbled: Because feta just makes everything Mediterranean taste epic.
Step-by-Step Guide to Your Mediterranean One Pot Pasta
Alright, let’s get this Mediterranean One Pot Pasta party started! It’s seriously so easy, you’ll wonder why you ever bothered with multiple pans.
Combining Ingredients for Your Mediterranean One Pot Pasta
First things first, grab your biggest pot or Dutch oven – the one that does all the heavy lifting. Toss in your uncooked linguine or spaghetti, the vegetable broth, that whole can of diced tomatoes (juice and all!), the luscious heavy cream, a splash of olive oil, oregano, garlic powder, salt, and pepper. Give it all a good stir to make sure everything is happy and cozy together.
Simmering the Mediterranean One Pot Pasta to Perfection
Now, we bring this flavor party to a boil over medium-high heat. Once it’s bubbling away, turn the heat down to medium-low. Pop a lid on it and let it simmer for about 15 to 20 minutes. Trust me, you’ll want to stir it every now and then so nothing sticks to the bottom. We’re aiming for pasta that’s perfectly al dente – tender but with just a little bite!
Adding the Fresh Mix-ins
Once the pasta is looking just right, it’s time to add the good stuff! Stir in those beautiful halved cherry tomatoes and the briny, halved kalamata olives. Let them cook for just another 2 or 3 minutes. You just want them to get nice and tender, not mushy. They’ll add a pop of freshness and texture.
Finishing Touches for Your Mediterranean One Pot Pasta
And just like that, we’re almost there! Take the pot off the heat. Now, gently stir in your chopped fresh basil and the crumbled feta cheese. The residual heat will wilt the basil just enough, and the feta will get a little melty and oh-so-creamy. It’s the perfect way to finish this masterpiece.
Tips for the Best Mediterranean One Pot Pasta
You know, making this Mediterranean One Pot Pasta is pretty foolproof, but I’ve picked up a few little tricks over the years that just make it *that* much better. A little tip here or there can really elevate this dish from good to absolutely incredible. It’s all about using good ingredients and a little bit of know-how! If you’re looking for other pasta ideas, maybe check out this high-protein beef pasta recipe sometime!
Ingredient Notes and Substitutions
For this pasta, quality really does shine through. Using good olive oil makes a difference, and don’t skimp on the fresh basil and feta if you can help it – they’re key to that authentic Mediterranean vibe. If you can’t find linguine or spaghetti, honestly, any long pasta like fettuccine or even some shorter shapes like penne will work in a pinch. Just be sure to check the cooking time! And if you’re not a fan of olives, you can totally leave them out, or maybe try some sun-dried tomatoes instead for a different kind of tangy sweetness.
Serving Suggestions for Mediterranean One Pot Pasta
This Mediterranean One Pot Pasta is pretty much a complete meal on its own, but if you want to go the extra mile, I’ve got a couple of ideas! A simple, crisp green salad is always a winner. Maybe something with a light lemon vinaigrette to keep things bright? And of course, some crusty bread for soaking up any extra delicious sauce is never a bad idea. For something a bit more substantial, a refreshing salad like this cottage cheese and chickpea salad would be fantastic!
Storage and Reheating Your Mediterranean One Pot Pasta
Got leftovers? Lucky you! This Mediterranean One Pot Pasta actually tastes even better the next day. Just let it cool down completely, then spoon it into an airtight container. Pop that in the fridge, and it should be good for about 3-4 days. When you’re ready to reheat, just zap it in the microwave for a minute or two, giving it a stir halfway through. If it seems a little dry, add a tiny splash of water or broth before microwaving to bring back that gorgeous creamy sauce!
Frequently Asked Questions About Mediterranean One Pot Pasta
Can I make this Mediterranean One Pot Pasta vegetarian?
Oh, absolutely! This recipe is already vegetarian thanks to the vegetable broth. If you wanted to make it vegan, you’d just swap the heavy cream for a plant-based alternative – coconut milk works well, but a vegan heavy cream alternative is even better if you can find it. Easy peasy!
What kind of pasta works best for Mediterranean One Pot Pasta?
I used linguine or spaghetti here because they’re super classic and cook up beautifully in one pot. Honestly though, any long pasta shape like fettuccine or even shorter ones like penne or rotini can totally work. Just make sure they’re about the same thickness so they cook evenly. You might need to tweak the cooking time a little!
How can I make this Mediterranean One Pot Pasta richer?
You know, it’s already pretty creamy with the heavy cream, but if you want to go for ultimate richness, splurge on a really good quality olive oil! Also, adding a bit more feta cheese at the end or even stirring in a spoonful of mascarpone along with the feta can make it extra decadent. You could even finish with a drizzle of truffle oil if you’re feeling fancy!
Estimated Nutritional Information
Just a heads-up, the nutritional info for this Mediterranean One Pot Pasta is an estimate, okay? Depending on the brands you use and exactly how much you pile on your plate, these numbers can wiggle a bit. But generally, a serving will have around 650-750 calories, about 30-40g of fat, 25-35g of protein, and 60-80g of carbohydrates. It’s a hearty meal!
Share Your Mediterranean One Pot Pasta Creation!
I absolutely love hearing from you all! Have you made this Mediterranean One Pot Pasta? Did you tweak it? Tell me all about it in the comments below! I’d love to know how yours turned out. And if you snap a pic for the ‘gram, make sure to tag me! You can learn more about my kitchen adventures here!
Mediterranean One Pot Pasta
Ingredients
Equipment
Method
- Combine the pasta, vegetable broth, diced tomatoes, heavy cream, olive oil, oregano, garlic powder, salt, and pepper in a large pot or Dutch oven. Stir to combine.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the pasta is cooked al dente, stirring occasionally to prevent sticking.
- Stir in the halved cherry tomatoes and olives. Cook for another 2-3 minutes, or until the cherry tomatoes have softened slightly.
- Remove from heat. Stir in the chopped basil and crumbled feta cheese.
- Serve immediately.