I’ll never forget the first time I had this pasta.
It was the end of the summer of 2011. I had just returned home from working in Florida for the summer. I was at my parents house, and Greg was there, too. My mom had told me that she just made a new pasta recipe and she could not wait for me to try it.
We sat outside for this meal and I remember sitting there, huge plate of pasta in front of me.
I will never forget that first bite. I’m like that. I forget a lot of things (like important things). But I never forget the first bite of something completely decadent.
I don’t remember exactly how much I ate that night, but I know that it was a lot. That pasta was like the best new thing for me.
My mom and I have each made this pasta many times since that night in summer of 2011. This version, the one I am sharing with you today, is my favorite way to do it. It is a staple dinner, although admittedly, one that I haven’t made for awhile. It was so nice to have this pasta again.
The first time I ate this Mediterranean pasta, it had shrimp in it. It is amazing that way. If you have a desire to put shrimp in it, do it. You’ll be happy. But rest assured, it is just as good without. For a quick yet delicious weeknight dinner, I prefer it without. It comes together more quickly.
The roasted tomatoes in this pasta are mind-blowing. Use any tomatoes that you have. We often times use cherry tomatoes, but when I made it for this post, I had a couple of different varieties from Three Springs. The flavor + texture that roasted tomatoes lend to pasta is truly perfect. Add in some feta cheese and you’ll never want another pasta again. Promise.
I load my Mediterranean pasta with spinach for health and bulk. I love me some pasta loaded with greens. And olives, a Mediterranean staple, are fantastic in this.
You’ll see in the recipe that I gave ranges for the amount of feta and olives you add. Use more or less depending on your own specific taste. The combination of flavors is what is important, the amounts are up to you. 🙂
This is a simple, healthy and filling meal. I hope that you get to try this pasta and that your first bite is just as memorable as mine. 🙂
- 1 package noodles (I prefer a thick noodle, like fettuccine)
- 2 cups tomatoes
- Olive oil
- 2 garlic cloves, minced
- Salt and pepper
- 1/2 - 3/4 cup kalamata olives, chopped
- About 5 handfuls baby spinach
- 1/2 - 1 cup crumbled feta cheese
- Preheat oven to 400*.
- Cut tomatoes into small chunks, all about equal in size.
- Place tomatoes on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the preheated oven for about 20 minutes, or until soft and slightly caramelized.
- While tomatoes are roasting, bring a pot of water to a boil and cook noodles according to package directions.
- When tomatoes and noodles are done cooking, add a couple of tablespoons of olive oil to the empty pasta cooking pot.
- Add the minced garlic and cook for several minutes.
- Add in the spinach, roughly tearing the leaves as you add them to the pot.
- Stir the spinach and garlic.
- Add the cooked noodles, roasted tomatoes, chopped olives and crumbled feta.
- Stir together well.
- The amounts of olives, spinach and feta are up to you. If you love olives, add more, if not, add less. Same with feta and spinach. Use amounts that make you happy!