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Mediterranean One-Pot Pasta with Olives

Transport your taste buds straight to the Mediterranean with this incredibly flavorful one-pot wonder! Loaded with briny olives, sun-dried tomatoes, and fresh herbs, this pasta is proof that weeknight dinners don't have to be boring. Plus, cleanup is a breeze—we're talking one pot, mama!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz penne pasta
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • ½ cup sun-dried tomatoes chopped
  • 1 cup Kalamata olives pitted and halved
  • 3 cups vegetable broth
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • Salt and black pepper to taste
  • ½ cup crumbled feta cheese
  • ¼ cup fresh basil chopped
  • 2 cups fresh spinach

Method
 

  1. Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Add the cherry tomatoes, sun-dried tomatoes, and olives. Cook for 3-4 minutes until the cherry tomatoes start to soften.
  3. Pour in the vegetable broth and add the dried oregano, red pepper flakes, salt, and black pepper. Bring to a boil.
  4. Add the penne pasta, stirring to ensure it's submerged in the liquid. Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
  5. Stir in the fresh spinach and cook for 1-2 minutes until wilted.
  6. Remove from heat and top with crumbled feta cheese and fresh basil. Serve immediately and enjoy!