Mediterranean Penne with Olives and Feta
Mediterranean Penne with Olives and Feta
Equipment
- Large pot (for boiling pasta)
- Strainer
- Large skillet
- Wooden spoon
- Cutting board & knife
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ½ tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt & black pepper to taste
- Fresh basil for garnish
Mom’s Swaps & Substitutions:
- Swap penne for whole wheat or gluten-free pasta for a healthier option.
- Add grilled chicken or shrimp for extra protein.
- Use goat cheese instead of feta for a creamier texture.
Notes
Step-by-Step Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook penne until al dente. Drain and set aside.
- Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute.
- Add the Veggies: Toss in cherry tomatoes and olives, letting them cook for 3-4 minutes until softened.
- Bring it Together: Stir in the cooked pasta, oregano, and red pepper flakes. Mix everything well.
- Final Touches: Sprinkle in the crumbled feta, season with salt and pepper, and garnish with fresh basil.
- Serve & Enjoy!
Mom’s Tips for the Best Mediterranean Penne
- Choose the best feta: Authentic Greek feta makes all the difference!
- Don’t overcook the pasta: Keeping it al dente helps it hold up in the sauce.
- Brighten it up: A squeeze of lemon juice right before serving makes this dish pop!