Mediterranean Pasta

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.

Course Main Course

Cuisine Mediterranean

Keyword mediterranean pasta, feta pasta

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 573kcal

Author Nicole

Cost $25

Equipment

1 Large skillet

Ingredients

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

Instructions

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.

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