With two different types of tomatoes as a base, a garlicky wine and feta-infused sauce and a plethora of fresh dill and parsley peppered throughout twirls angel hair noodles, our Mediterranean Pasta is the best way to sprint into spring.
Pasta is my love language. Give me a bowl of twirly, sauce-laden noodles and I will be indebted to you forever. And I mean any pasta. Creamy Fettuccine Alfredo, stuffed Butternut Squash Ravioli or classic Spaghetti and Meatballs are all equal contenders to win my affection. As we quickly approach spring for me that doesn’t mean we set noodles aside, instead we adopt lighter flavor profiles, more veggie-heavy preparations and pile in the fresh herbs.
Today’s Mediterranean Pasta is exactly what I want to see in a springy-won’t-weigh-you-down noodle dish. We simmer a duo of tomatoes – fresh cherry and sun-dried – in a creamy white wine laced sauce brimmed with garlic. Add in a heavy hand of sweet onion, salty feta cheese and PLENTY of briny artichoke hearts. We finish it off with a generous heap of fresh dill and parsley and toss everything with delicate angel hair pasta.
Not only is this quintessential spring pasta just oozing flavorful, it’s beyond easy to throw together and perfect for entertaining. Let’s get started!
Ingredients in Mediterranean Pasta
Onion + garlic. Every Mediterranean pasta needs to start with the holy grail – onion + garlic + olive oil. We go very heavy on the garlic and you should too.
Tomatoes. We use tomatoes two ways here. First with cherry tomatoes we simmer until they burst. Second, with sweet sun-dried tomatoes we simmer in the sauce until they’re soft and plump. I love the combination of the two because that give us two totally difference flavors and textures with the same ingredient.
Wine. Use a dry white wine or even a rose.
Cream. I think a touch of cream adds a bit of luxuriousness to our pasta but if you really want to leave it out, you can.
Feta. Feta goes in at two different times. First, with the sauce to melt into a bit and create a feta-flavored sauce. Next, right at the end so each bite has a bit of feta in it.
Artichoke Hearts. You can get marinated or canned. Make sure you don’t add the brine or juice of either though.
Pasta. As we mentioned we love to use a delicate angel hair pasta but you can play around with what you like.
Herbs. I personally feel the key to this pasta really embracing the spring theme is all in the fresh herbs. I use fresh dill and parsley. Don’t leave out the dill!
Let’s make Mediterranean Pasta
Sweat the onion and garlic. Note we say sweat not saute. I prefer to cook the onion and garlic over a lower heat so they slowly sweat out their juices. You’ll want a medium to medium low heat. If at any point they start to brown, reduce the heat.
Cook the tomatoes. Add the halved cherry tomatoes. Give everything a stir. Let them cook down until they start to soften and wilt.
Make the sauce. Pour in the white wine and let it simmer until it’s a reduced a bit. Add the cream and some salt and pepper.
Add the feta, artichoke hearts and sun-dried tomatoes. Throw in some feta, the artichokes and the sun-dried tomatoes. Give it all a stir then let it simmer for a few minutes until the tomatoes are soft and plump.
Cook the pasta. Angel hair cooks very fast so don’t drop it in the water until you add the sun-dried tomatoes to the sauce. Cook until the pasta is aldente and make sure to save some pasta water!
Add the pasta, herbs and remaining feta. Add the cooked pasta, fresh herbs and remaining feta along with 1/2 cup or so of pasta water. Toss until everything is combined. Season with salt and pepper.
How can I make this healthier?
Great question! As written, our Mediterranean Pasta is pretty healthy however you can make it even more so by swapping out the angel hair for whole wheat angel hair or spaghetti. Omit the cream and add 4 ounces of spinach to the sauce.
Does Mediterranean Pasta reheat well?
Yes! It is so so good the next day!
- Swap out regular angel hair for whole wheat angel hair or spaghetti
- Add in baby spinach for extra veggies
- If you don’t like feta, you can omit it and add in 1/2 cup grated parmesan cheese.
- Chopped kalamata olive would add a nice salty bite
Tips and Tricks for Recipe Success
- Season every step of the way!
- Use a wine you’d enjoy drinking. It shouldn’t be sweet and doesn’t have to be pricey.
- Don’t overcook your noodles! Make sure the angel hair is aldente or even a little under. The longer angel hair cooks, the more likely it is to break and become mushy.
- Save that pasta water! Instead of adding more cream to make the sauce, we like to add starchy cooking water. Less calories and every bit as creamy.
- 2 tsp olive oil
- 1/2 cup chopped onion
- 5 large garlic cloves, minced
- 1/2 tsp salt
- 10 oz cherry tomatoes, halved
- 1/2 cup white wine
- 1/2 cup cream
- 1/2 tsp salt
- 8 oz sliced sun-dried tomatoes packed in oil, drained
- 6 oz artichoke hearts, drained and chopped
- 6 oz feta, divided
- 1 lb angel hair pasta
- 1/2 cup parsley, chopped
- 1/2 cup dill, chopped plus more for garnish
- 1/2 cup – 1 cup pasta water
- 1 Large skillet
- Bring a large pot of water to a rolling boil. Season with salt. It should be almost as salty as the sea.
- Heat a large skillet with high sides to a medium heat. Add the olive oil. Swirl the pan and add the onion. Cook the onion for 3-4 minutes until it starts to soften. If it starts to brown at any time, turn the heat down. Add the garlic and 1/2 tsp salt. Stir to combine and cook for 30 seconds until the garlic is fragrant.
- Add the halved cherry tomatoes to the onion and garlic. Give everything a stir. Let the tomatoes cook down until they start to soften and wilt, about 5 minutes.
- Pour in the white wine and increase the heat to medium high. Bring the mixture to a boil and then reduce to a simmer.Simmer until the wine has reduced a bit. Add the cream and another 1/2 teaspoon salt. Stir to combine and simmer another 2-3 minutes.
- Sprinkle in half of the feta, the artichokes and sun-dried tomatoes. Give it all a stir then let the mixture simmer for a few minutes until the tomatoes are soft and plump. While this simmers, drop the angel hair into the boiling water.
- Cook the pasta until it's just shy of aldente. Use tongs to transfer the pasta to the skillet with the tomatoes, artichokes, onion and garlic. Reserve the pasta water! Sprinkle the fresh herbs and remaining feta along with 1/2 cup of pasta water. Toss until everything is combined. Season with salt and pepper. If needed add more pasta water.