Meaghan’s Mediterranean Pasta
Meaghan’s Mediterranean Pasta

This Mediterranean inspired pasta is bursting with bold flavours characteristic of the region. The combination of zesty sun-dried tomatoes, the fruity punch of Kalamata olives, aromatic basil and garlic create a kaleidoscope of flavours on the palate. What’s wonderful about this recipe is its flexibility. It can be served hot as a savoury entree or cold as a hearty pasta salad. Soy cheese can be used in lieu of feta and parmigiano to make it vegan and the addition of grilled chicken breast would satisfy meat-eaters alike. Adapted and perfected by our very own flirty foodie Meaghan, this recipe is sure to transport your taste buds straight to the sunny Mediterranean, even on the dreariest of rainy days on the West Coast.

Meaghan’s Mediterranean Bow-tie Pasta

Serves 4-6

Ingredients

  • 1/2 cup extra virgin olive oil
  • 6 cloves of garlic, minced
  • 12-15 sun-dried tomatoes, minced
  • 1/2 large red onion, diced
  • 1 red pepper, diced
  • 1/4 cup dry white wine (conservative estimate…we are firm believers of a liberal free pour)
  • 1/2 cup pitted Kalamata olives, roughly diced
  • 2 sprigs of fresh rosemary, chopped
  • 3 tbsp fresh basil, chopped
  • 5 cups of bow-tie pasta, cooked al dent (can be substituted with penne)
  • 1/4 cup feta cheese (we used herbed goat’s milk feta)
  • 1/4 cup grated Parmigiano-Reggiano cheese

Method

  1. Heat olive oil in a large sauté pan over medium heat. Saute garlic, onions, sun-dried tomatoes until slightly browned.
  2. De-glaze with white wine, turn down the heat to med-low and simmer for 5 minutes or until the sun-dried tomatoes have softened.
  3. Add in red peppers, olives and continue to simmer for a couple of minutes.
  4. Throw in rosemary and basil and take pan off of heat.
  5. Toss sauce and cooked bow-tie pasta in a large bowl with feta and parmigiano until well mixed
  6. Salt and pepper to taste if needed (the saltiness of the olives and feta you use will determine this)
  7. Garnish with more basil and a generous amount of Parmigiano.

This dish only gets better with time as the flavours develop and impregnate the pasta in a natural inception of deliciousness. A word to the wise: don’t forget to trim off the rind of your Parmigiano-Reggiano to avoid being victim of embarrassing cheese grater related knuckle injuries…true story.

What is your favourite Mediterranean dish? Post below!

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