Description
Mediterranean pasta brings zesty herbs and rich flavors from coastal kitchens to your plate. Hearty ingredients blend seamlessly, creating a comforting meal you’ll savor with each delightful forkful.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) rotini pasta
- 3 cups cherry tomatoes, halved
- 1 (12 ounces/340 grams) can artichoke hearts, drained and cut into bite-sized pieces
- 200 grams bocconcini (mozzarella balls), halved
- 1 cup pitted kalamata olives, halved
Seasoning and Flavor Enhancers:
- ¼ cup olive oil
- 1 tablespoon garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Garnish (Optional):
- 1 tablespoon fresh parsley, finely chopped
- Parmesan cheese, grated
Instructions
- Warm the oven to 375°F (190°C), preparing a 9×13-inch casserole dish with a light coating of cooking spray.
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat. Carefully drop pasta into the bubbling water and cook for 6-8 minutes until it reaches a perfect al dente texture. Drain thoroughly, reserving the pasta in the pot.
- Select a spacious skillet and drizzle with extra virgin olive oil. Heat over medium-high temperature until the oil shimmers. Add finely chopped onions and minced garlic, stirring frequently for 3-4 minutes until they become translucent and fragrant.
- Introduce diced tomatoes into the skillet, sprinkling with Italian seasoning, kosher salt, and freshly ground black pepper. Allow the mixture to simmer for 1-2 minutes, letting the tomatoes soften and release their natural juices.
- Gently fold the cooked pasta into the skillet, incorporating marinated artichoke hearts and kalamata olives. Toss carefully to ensure even distribution of ingredients and flavors.
- Transfer the entire mixture into the prepared casserole dish, creating an even layer. Strategically place fresh mozzarella balls across the surface, ensuring balanced coverage.
- Slide the dish into the preheated oven and bake for 20-25 minutes, watching for the cheese to turn golden and bubbly with slight browning around the edges.
- Remove from the oven and let the dish rest for 10-15 minutes, allowing flavors to meld and settle. Garnish with chopped fresh parsley and offer grated Parmesan cheese on the side for additional seasoning.
Notes
- Elevate your weeknight dinner with this Mediterranean-inspired pasta that brings sunshine and flavor to your table.
- Perfectly balanced ingredients create a harmony of tangy artichokes, juicy tomatoes, and creamy mozzarella.
- Prep time is lightning-fast, making this dish ideal for busy home cooks seeking delicious yet simple meals.
- Craving a one-pan wonder that delivers restaurant-quality taste with minimal cleanup? This recipe has you covered.
- Customize the heat level by adjusting pepper quantities or adding red pepper flakes for extra kick.
- Fresh parsley and optional Parmesan cheese provide the perfect finishing touch to this vibrant, crowd-pleasing meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg