This simple dish foregoes heavy sauces and meat for premium extra virgin olive oil and aromatic vegetables. It is light, fresh, and textbook Mediterranean diet deliciousness.
Mediterranean Pasta
Mediterranean Pasta
The Spice & Tea Exchange
approximately 6 cups
15 minutes
15 minutes
This simple dish foregoes heavy sauces and meat for premium extra virgin olive oil and aromatic vegetables. It is light, fresh, and textbook Mediterranean diet deliciousness.
Ingredients
- 6 cups water
- 1 Tbsp kosher salt
- 12 oz Rainbow Angel Hair
- ¼ cup Extra Virgin Olive Oil
- 2 cups cherry or grape tomatoes, halved
- 2 tsp Tuscany Spice Blend
- 1 tsp Crushed Red Pepper Flake
- 4 cloves garlic, minced
- 1 (14 oz) can artichoke heart quarters, drained & roughly chopped
- ½ cup pitted kalamata olives, sliced
- 1 ea lemon, zested & juiced
- ½ cup fresh basil leaves, torn
- 1 to 2 tsp Olive Sea Salt
- ¼ cup freshly grated Parmesan cheese
Directions
- Cook Pasta. To a large pot bring water and kosher salt to a boil over medium-high heat. Add pasta; cook according to package instructions while stirring periodically, ensuring it is fully submerged and not sticking together. Drain fully; set aside.
- Prepare Sauce. In a large skillet heat olive oil over medium-high heat. Add tomatoes, Tuscany Spice Blend, and crushed red pepper flake; sauté, stirring frequently, until tomatoes have begun to break down and release their juices. Reduce heat to medium and stir in garlic; cook until fragrant, 1 to 2 minutes.
- Add artichoke hearts, olives, lemon juice and zest. Fold in until heated through, about 1 to 2 minutes. Add cooked pasta and basil, toss to combine until heated through. When serving, sprinkle with Olive Sea Salt and Parmesan cheese