I plated this One Pot Pasta with a ridiculous crown of parmesan and it looks so damn restaurant-ready you’ll have to keep scrolling to see how it happened.

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I am kind of obsessed with this One Pot Pasta because it’s loud, quick, and all the little flavors punch through. I love how the bright cherry tomatoes burst and smear across the noodles, and that salty hit from crumbled feta makes me stupidly happy.

And I never wash a ton of dishes after dinner, which is huge. This is my go-to for an Easy Pasta Dinner when I want something real without fuss.

It looks like a mess on purpose, smells like actual food, and even my picky friends ask for the recipe. And I eat it all daily.

Ingredients

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Olive oil gives silky mouthfeel.
Onion adds sweet savory depth, you’ll notice.
Garlic gives punchy warmth you’ll love.
Plus red pepper adds crunch.
Tomatoes add juicy, tangy brightness.
Red flakes bring adjustable kick.
Oregano adds earthy herb notes.
Basically basil brings fresh notes.
Salt wakes the whole dish, it’s essential.
Black pepper adds subtle bite.
Pasta makes it hearty.
Broth cooks pasta and flavors.
Kalamatas add salty, briny pops.
Artichokes add tangy tender bites.
Spinach sneaks in easy greens.
Parmesan brings umami salty richness.
Feta adds tangy, creamy saltiness.
Lemon brightens everything with citrus.
Parsley gives fresh green lift.
Fresh basil finishes with aroma.
Basically butter makes it richer, you’ll want it.

Ingredient Quantities

2 tablespoons extra virgin olive oil

1 medium yellow onion chopped (about 1 cup)

3 garlic cloves minced

1 red bell pepper chopped (optional but nice)

12 ounces (340 g) cherry tomatoes halved or 1 can 14 oz diced tomatoes

1/2 teaspoon red pepper flakes (more or less to taste)

1 teaspoon dried oregano

1 teaspoon dried basil or 1 tablespoon chopped fresh basil

Salt 1 to 1 1/2 teaspoons plus more to taste

Black pepper 1/2 teaspoon

12 ounces (340 g) pasta (spaghetti, linguine, or penne)

4 cups low sodium vegetable or chicken broth

1/2 cup pitted Kalamata olives halved

1 cup marinated artichoke hearts chopped (about one 14 oz jar drained)

3 cups fresh baby spinach or 4 oz packed

1/2 cup grated Parmesan cheese plus extra for serving

3/4 cup crumbled feta cheese

1 tablespoon lemon juice and optional 1 teaspoon lemon zest

2 tablespoons chopped fresh parsley for garnish

Fresh basil leaves for garnish (optional)

1 tablespoon butter (optional, for finish)

How to Make this

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1. Heat 2 tablespoons olive oil in a large wide pot over medium heat. Add the chopped onion and cook, stirring, until soft and slightly golden, about 5 minutes.

2. Add the minced garlic, chopped red bell pepper if using, 1/2 teaspoon red pepper flakes, 1 teaspoon oregano, 1 teaspoon dried basil (or the fresh basil now), 1/2 teaspoon black pepper and 1 to 1 1/2 teaspoons salt. Cook 1 minute until fragrant but not brown.

3. Stir in the halved cherry tomatoes (or the can of diced tomatoes) and let them soften for 2 minutes, breaking a few up with your spoon so they start to make a sauce.

4. Add the dry pasta to the pot and pour in 4 cups low sodium broth. Scrape any browned bits off the bottom. Bring to a simmer, then reduce heat to medium low.

5. Add the halved Kalamata olives and chopped marinated artichoke hearts. Partially cover the pot and cook, stirring every 3 to 4 minutes so the pasta cooks evenly and nothing sticks, until the pasta is just tender and most of the liquid is absorbed, about 10 to 12 minutes (timing depends on pasta shape).

6. Once the pasta is nearly done, stir in the fresh baby spinach and let it wilt into the sauce, about 1 to 2 minutes.

7. Remove the pot from the heat. Stir in 1/2 cup grated Parmesan, 3/4 cup crumbled feta, 1 tablespoon lemon juice, optional 1 teaspoon lemon zest, and the optional 1 tablespoon butter. Taste and adjust salt and pepper.

8. If the sauce seems too thick add a splash of hot water or broth and stir to loosen. If too thin, simmer a minute more uncovered.

9. Let the pasta rest a couple minutes so the cheeses melt and flavors settle. Stir in 2 tablespoons chopped fresh parsley.

10. Serve topped with extra grated Parmesan and fresh basil leaves if you like. Enjoy warm with crusty bread.

Equipment Needed

1. Large wide pot with lid (big enough for 12 oz pasta and 4 cups broth)
2. Wooden spoon or heatproof spatula for stirring
3. Chef knife for chopping onion, pepper and herbs
4. Cutting board
5. Measuring cups and spoons (for broth, oil, spices, cheese)
6. Can opener (if using canned tomatoes or jarred artichokes)
7. Colander or strainer for draining if needed
8. Microplane or box grater for Parmesan and lemon zest

FAQ

Can I use canned tomatoes instead of cherry tomatoes?

Yes. One 14 oz can diced tomatoes works fine. If you use canned, drain a little if it seems very watery, or skip a 1/4 cup of the broth so the sauce isnt too thin.

My pasta finished but the sauce looks watery. What do I do?

Just simmer a few more minutes with the pot uncovered, stirring so it doesnt stick. The starch from the pasta will thicken it. If you need faster fix, stir in 1 to 2 tablespoons of grated Parmesan or a pat of butter to add body.

Can I make this vegan or add meat?

Yes to both. For vegan skip the cheeses or use vegan subs and use veggie broth. For meat add cooked chicken, shrimp, or sausage at the end so it warms through without overcooking the pasta.

How long does leftovers keep and can I freeze it?

Store in an airtight container in the fridge for 3 to 4 days. Freezing is possible but the texture of the spinach and some cheeses changes. If you freeze, cool completely, then reheat gently with a splash of broth to loosen the sauce.

Can I swap pasta shapes or make it gluten free?

You can use any similar size pasta like penne, linguine, or spaghetti. Use a GF pasta but check cook time because GF pasta can overcook fast. Keep an eye and taste often.

It tastes a little flat. How do I brighten the flavors?

Add the tablespoon of lemon juice and optional lemon zest, a pinch more salt, or a small splash of red wine vinegar. Fresh parsley or basil at the end also lifts the whole dish.

Mediterranean One Pot Pasta Recipe Substitutions and Variations

Kalamata olives: substitute with halved green olives, 2 tablespoons capers, or chopped roasted red peppers — if you want less briny flavor use roasted red peppers.
Marinated artichoke hearts: swap for chopped sun dried tomatoes packed in oil, roasted zucchini cubes, or steamed asparagus pieces for a veggie twist.
Feta cheese: use crumbled goat cheese, ricotta salata, or for a milder option try shredded mozzarella (add a pinch of salt to boost flavor).
Pasta: replace with gluten free pasta, whole wheat pasta, or spiralized zucchini noodles for a lower carb choice.

Pro Tips

1) Salt the pasta early, even if you’re cooking it in broth. It helps build flavor from the inside out so the whole dish won’t taste flat. Don’t overdo it at first though since the olives, artichokes and cheeses add salt later, you can always add more at the end.

2) Use a mix of cherry tomatoes and a little canned diced if you want consistency. Fresh ones give brightness, canned ones give body. If your tomatoes are very sweet add a tiny splash of red wine vinegar or a pinch of sugar to balance it out.

3) Stir more than you think, especially in the first 8 minutes. One big pot pasta likes attention, otherwise it clumps or sticks to the bottom. If it seems to be drying out too fast add a ladle of hot broth or reserved pasta water, not cold water.

4) Finish off with the cheeses off the heat and let it rest for a couple minutes before serving. This melts the cheeses gently so the sauce gets creamy instead of grainy. If you want it silkier, stir in a knob of butter or a splash of olive oil right at the end.

Mediterranean One Pot Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I plated this One Pot Pasta with a ridiculous crown of parmesan and it looks so damn restaurant-ready you’ll have to keep scrolling to see how it happened.

Servings

servings

Calories

665

kcal

Equipment: 1. Large wide pot with lid (big enough for 12 oz pasta and 4 cups broth)
2. Wooden spoon or heatproof spatula for stirring
3. Chef knife for chopping onion, pepper and herbs
4. Cutting board
5. Measuring cups and spoons (for broth, oil, spices, cheese)
6. Can opener (if using canned tomatoes or jarred artichokes)
7. Colander or strainer for draining if needed
8. Microplane or box grater for Parmesan and lemon zest

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion chopped (about 1 cup)
3 garlic cloves minced
1 red bell pepper chopped (optional but nice)
12 ounces (340 g) cherry tomatoes halved or 1 can 14 oz diced tomatoes
1/2 teaspoon red pepper flakes (more or less to taste)
1 teaspoon dried oregano
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
Salt 1 to 1 1/2 teaspoons plus more to taste
Black pepper 1/2 teaspoon
12 ounces (340 g) pasta (spaghetti, linguine, or penne)
4 cups low sodium vegetable or chicken broth
1/2 cup pitted Kalamata olives halved
1 cup marinated artichoke hearts chopped (about one 14 oz jar drained)
3 cups fresh baby spinach or 4 oz packed
1/2 cup grated Parmesan cheese plus extra for serving
3/4 cup crumbled feta cheese
1 tablespoon lemon juice and optional 1 teaspoon lemon zest
2 tablespoons chopped fresh parsley for garnish
Fresh basil leaves for garnish (optional)
1 tablespoon butter (optional, for finish)

Directions

Heat 2 tablespoons olive oil in a large wide pot over medium heat. Add the chopped onion and cook, stirring, until soft and slightly golden, about 5 minutes.
Add the minced garlic, chopped red bell pepper if using, 1/2 teaspoon red pepper flakes, 1 teaspoon oregano, 1 teaspoon dried basil (or the fresh basil now), 1/2 teaspoon black pepper and 1 to 1 1/2 teaspoons salt. Cook 1 minute until fragrant but not brown.
Stir in the halved cherry tomatoes (or the can of diced tomatoes) and let them soften for 2 minutes, breaking a few up with your spoon so they start to make a sauce.
Add the dry pasta to the pot and pour in 4 cups low sodium broth. Scrape any browned bits off the bottom. Bring to a simmer, then reduce heat to medium low.
Add the halved Kalamata olives and chopped marinated artichoke hearts. Partially cover the pot and cook, stirring every 3 to 4 minutes so the pasta cooks evenly and nothing sticks, until the pasta is just tender and most of the liquid is absorbed, about 10 to 12 minutes (timing depends on pasta shape).
Once the pasta is nearly done, stir in the fresh baby spinach and let it wilt into the sauce, about 1 to 2 minutes.
Remove the pot from the heat. Stir in 1/2 cup grated Parmesan, 3/4 cup crumbled feta, 1 tablespoon lemon juice, optional 1 teaspoon lemon zest, and the optional 1 tablespoon butter. Taste and adjust salt and pepper.
If the sauce seems too thick add a splash of hot water or broth and stir to loosen. If too thin, simmer a minute more uncovered.
Let the pasta rest a couple minutes so the cheeses melt and flavors settle. Stir in 2 tablespoons chopped fresh parsley.
Serve topped with extra grated Parmesan and fresh basil leaves if you like. Enjoy warm with crusty bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.