One-Pan Pasta meals have become all the rage lately…and for good reason. They’re a quick, convenient way to enjoy a fresh, flavorful dish with minimal clean-up. One pan to cook means one pan to clean!
I love how inventive you can be with this type of dish. Really, anything goes! It’s the perfect way to get some whole foods into your diet.
You can stick with a theme or just toss any fresh veggies and herbs from the refrigerator into a pan. Five or so cups of water and a glug of olive oil later, a comforting bowl of pasta is ready for your family.
I have a soft spot for Mediterranean cuisine. Such unique flavors and fresh ingredients. Plus I could eat a whole jar of those olives. Though traditionally one-pan pasta dishes are Italian, I just had to try one with some classic Mediterranean flavors which is how I came up with this delicious recipe for Mediterranean One Pan Pasta.
I recently learned a trick that takes these meals to the next level. See the tomato paste up there? Just two tablespoons of it thickens up the sauce and adds so much complexity to the taste. If you love the idea of one-pan pastas, but prefer red sauce over simple olive oil; tomato paste is the key.
I add a generous amount of oregano and red pepper. We like our pasta spicy. A sprig of rosemary infuses the whole pan with fragrance and flavor, but don’t forget to remove it before serving the pasta.
Chiocciole pasta is perfect for this dish — it’s hearty enough to hold up to the sauce and provides nooks and crannies for the yummy chickpeas and olives. You could also use any type of “tube” pasta.
Top with grated Parmesan and serve alongside a spring greens salad. A fresh, balanced meal in 20 minutes. Take that, busy weeknight.
- 4 cups dried pasta (Chiocciole or similar)
- 2 Tbsp tomato paste
- ⅓ cup, Kalamata olives, pitted & sliced
- 1 cup chickpeas
- 3 cloves of garlic, sliced thinly
- couple sprigs of fresh rosemary
- 1 tsp red pepper flakes
- 5 cups of water
- ¼ cup of olive oil
- salt & pepper to taste
- Grated Parmesan cheese for topping
- Place first 7 ingredients into large skillet pan.
- Drizzle olive oil on top, add water.
- Heat to boiling, then lower heat and simmer for 15 minutes, stirring occasionally. (Covering the skillet helps the pasta to cook evenly.)
- Add salt and pepper.
- Remove from heat, remove rosemary.
- Top with grated Parmesan cheese and serve.
We hope you enjoy this recipe for Mediterranean One Pan Pasta from SoFabFood Contributor, Alison LaFortune from Life a Littler Brighter, as much as we do. If you love this simple and delicious busy weeknight meal, find more like it by visiting our 30-Minute Meals section. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!