Mediterranean Pasta Roasted Red Peppers Artichokes Recipe
I absolutely love this Mediterranean pasta recipe because it effortlessly combines all my favorite flavors like roasted red peppers, artichokes, and Kalamata olives into a vibrant, savory dish that’s as Instagram-worthy as it is delicious. Plus, it’s a breeze to whip up, making it perfect for impressing friends at dinner parties or for a cozy night in with a good Netflix binge.
My spaghetti dish of roasted red peppers and artichoke hearts has bold flavors and vibrant colors. I think you’ll love it.
Spaghetti is the base, tossed with rich olive oil and savory garlic, then augmented with roasted red peppers, artichoke hearts, sun-dried tomatoes, and Kalamata olives. For a bit of warmth, I add some oregano and crushed red pepper.
Basil, feta, and toasted pine nuts elevate the dish to sublime culinary heights.
Ingredients
Spaghetti is rich in carbohydrates; it provides energy and is very filling.
Olive Oil:
Fats that are good for the heart, add richness, and enhance flavors.
Red peppers, when roasted, take on a sweet, smoky flavor that’s truly unique and unlike any other pepper.
Besides the flavorful skin that separates easily from the flesh once roasted, another difference between red and green peppers is that the red kind offers a much richer—a huge boost, really—amount of vitamin C.
Artichoke Heart: Abundant in fiber; scant in calories; deep in flavor.
Tomatoes dried by the sun: That intense flavor of umami, rich in antioxidants.
Olives Kalamata: Salty, vinegary, and full of nutrients and energy.
Feta Cheese: Creamy, adds a sour taste, excellent calcium source.
Freshness, flavor brightness, and vitamin C—these are the ways in which lemon juice is best known.
And they are incredibly important ways in which to know this fruit.
Ingredient Quantities
- 12 oz spaghetti or your choice of pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 jar (12 oz) roasted red peppers, drained and sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/4 cup sun-dried tomatoes, chopped
- 1/3 cup Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes, optional
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup pine nuts, toasted
- Juice of 1 lemon
Instructions
1. Prepare the pasta in a large saucepan of salted boiling water according to package directions. Save 1/2 cup of the liquid, then drain the pasta.
2. In a big skillet, heat the olive oil over medium heat. Add the garlic that has been minced and sauté until it is fragrant, which takes about 1 minute.
3. Add the roasted red peppers, quartered artichoke hearts, and chopped sun-dried tomatoes to the skillet. Cook them for 3-4 minutes, stirring them occasionally.
4. Combine the Kalamata olives, dried oregano, and, if desired, crushed red pepper flakes in a bowl. The mixture then should be cooked for 2 minutes.
5. Combine the ingredients in the skillet with the cooked pasta. If the mixture seems dry, gradually add some reserved pasta water until the desired consistency is reached. Toss all the ingredients together.
6. Add salt and pepper to the pasta, seasoning it to your taste. Mix it really well, so it gets all around the pasta.
7. Take the pan off the cooking surface. Add freshly torn basil leaves, cool lemon juice, and crumbled feta cheese to the pan.
8. Move the pasta to individual or single large serving containers.
9. Evenly sprinkle the toasted pine nuts over the top of the pasta.
10. Immediately serve and enjoy your Mediterranean Pasta with Roasted Red Peppers and Artichokes.
Equipment Needed
1. Large saucepan
2. Skillet
3. Knife
4. Cutting board
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Colander
9. Bowl
10. Tongs or pasta fork
11. Citrus juicer (optional for lemon juice)
12. Serving plates or bowls
FAQ
-
Q: Can I use a different type of pasta for this recipe?
A: Yes, you can use any pasta of your choice such as penne, fusilli, or fettuccine. -
Q: Is there a substitute for Kalamata olives?
A: You can substitute Kalamata olives with black olives or green olives if preferred. -
Q: Can I omit the pine nuts?
A: Yes, the pine nuts can be omitted if you have a nut allergy or prefer not to use them. -
Q: Is there a vegan option for this recipe?
A: You can make it vegan by omitting the feta cheese or using a vegan cheese alternative. -
Q: Can I prepare this dish in advance?
A: Yes, you can prepare the components in advance and combine them just before serving for the freshest taste. -
Q: How do you toast pine nuts?
A: Toast pine nuts in a dry skillet over medium heat, stirring frequently until golden and fragrant.
Substitutions and Variations
In the absence of spaghetti, use penne, fusilli, or linguine for a comparable texture.
You may use avocado oil or grapeseed oil, instead of olive oil, for a neutral flavor.
Substitute Kalamata olives for black or green olives, if preferred.
Feta cheese can be replaced with goat cheese or ricotta salata; either substitution will yield different flavors in the finished dish.
If they can’t get pine nuts, some students use finely chopped walnuts or slivered almonds for a similar nutty crunch.
Pro Tips
1. Enhance Flavor with Infused Oil: Before starting, consider infusing the olive oil with herbs. Add a sprig of thyme or rosemary to the oil while heating, then remove before adding the garlic. This will give the dish an extra layer of aromatic flavor.
2. Perfectly Toasted Pine Nuts: To get the best out of your pine nuts, toast them in a dry pan over medium heat until they’re golden brown and fragrant. Watch them closely, as they can burn quickly. Toasting enhances their nutty flavor, contributing to the dish’s depth.
3. Marinate the Artichokes: For an extra burst of flavor, try marinating the artichoke hearts in olive oil, garlic, and lemon zest for about 30 minutes before using them in the recipe. This will make them more flavorful and complement the other ingredients nicely.
4. Impart Citrus Zest: Adding a little lemon zest along with the lemon juice can brighten up the flavors even more. The zest adds a fresh, citrusy aroma that elevates the overall taste profile of the dish.
5. Customized Texture: If you prefer a more creamy consistency, consider blending half the roasted red peppers into a smooth puree and mixing it into the pasta. This will create a rich, velvety sauce that envelops the pasta beautifully.
Mediterranean Pasta Roasted Red Peppers Artichokes Recipe
My favorite Mediterranean Pasta Roasted Red Peppers Artichokes Recipe
Equipment Needed:
1. Large saucepan
2. Skillet
3. Knife
4. Cutting board
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Colander
9. Bowl
10. Tongs or pasta fork
11. Citrus juicer (optional for lemon juice)
12. Serving plates or bowls
Ingredients:
- 12 oz spaghetti or your choice of pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 jar (12 oz) roasted red peppers, drained and sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/4 cup sun-dried tomatoes, chopped
- 1/3 cup Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes, optional
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup pine nuts, toasted
- Juice of 1 lemon
Instructions:
1. Prepare the pasta in a large saucepan of salted boiling water according to package directions. Save 1/2 cup of the liquid, then drain the pasta.
2. In a big skillet, heat the olive oil over medium heat. Add the garlic that has been minced and sauté until it is fragrant, which takes about 1 minute.
3. Add the roasted red peppers, quartered artichoke hearts, and chopped sun-dried tomatoes to the skillet. Cook them for 3-4 minutes, stirring them occasionally.
4. Combine the Kalamata olives, dried oregano, and, if desired, crushed red pepper flakes in a bowl. The mixture then should be cooked for 2 minutes.
5. Combine the ingredients in the skillet with the cooked pasta. If the mixture seems dry, gradually add some reserved pasta water until the desired consistency is reached. Toss all the ingredients together.
6. Add salt and pepper to the pasta, seasoning it to your taste. Mix it really well, so it gets all around the pasta.
7. Take the pan off the cooking surface. Add freshly torn basil leaves, cool lemon juice, and crumbled feta cheese to the pan.
8. Move the pasta to individual or single large serving containers.
9. Evenly sprinkle the toasted pine nuts over the top of the pasta.
10. Immediately serve and enjoy your Mediterranean Pasta with Roasted Red Peppers and Artichokes.