Family’s Favorite Mediterranean Pasta

This pasta dish is made with the heavenly flavors of the Mediterranean … sun-dried tomatoes, Greek olives, basil, pine nuts, fresh tomatoes, and feta cheese.  We occasionally toss in chopped marinated artichoke hearts or arugula too. The key to this dish is to heat the olive oil with fresh garlic and herbs early in the day, so it has plenty of time to infuse.

You can totally make this your own by adding whatever Mediterranean veggies and herbs you like! We love Kalamata olives with sun-dried tomatoes with feta cheese, but we also toss in fresh tomatoes, plenty of basil, and sometimes arugula or artichoke hearts, too!

Family’s Favorite (Mediterranean) Pasta

Servings 4
Prep Time 30 minutes
Cook Time 20 minutes
Oil Infusing Time 4 hours


  • 1 pound Angel Hair fettuccine, or linguine pasta (double recipe of homemade pasta on left or one 16-oz. package store-bought pasta)
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic peeled and slightly crushed, but kept intact
  • 2 large basil leaves snipped
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/2 cup coarsely chopped pitted Kalamata olives
  • 1/2 cup drained chopped sundried tomatoes
  • 1/2 cup diced fresh tomatoes I like to use chopped cherry tomatoes
  • 1/3 cup pine nuts lightly toasted
  • 1/2 cup crumbled feta cheese
  • 1/2 cup grated fresh Parmesan
  • 1/3 cup finely sliced fresh basil
  • Optional: fresh arugula and/or artichoke hearts chopped


  • Prepare oil at least several hours in advance.
  • In a saucepot, heat olive oil over medium-low heat, but do not bring to a boil. When hot, add garlic cloves and herbs (they may sizzle a little bit) and heat for about 10-15 minutes over low heat. Turn heat off, cover pot, and allow flavors to infuse for several hours or overnight. Before serving, discard herbs and garlic cloves.

To Assemble Dish

  • Reheat garlic-herb infused olive oil. In a separate pot, cook pasta to al dente, drain and dump pasta back into the cooking pot. Pour warm oil over pasta and stir. Add olives, sundried tomatoes, tomatoes, and feta into pasta and gently toss. Serve on plates and garnish with Parmesan, basil, and pine nuts. Pass extra Parmesan at the table!
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  • Serve with insalata mista (mixed green salad) and crusty Italian bread.
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