Photograph by Scott Martin
How can anyone resist a colorful bowl of tender fusilli tossed with all of the best flavors of the Mediterranean? My fresh and tasty Mediterranean Pasta is filled with roasted cherry tomatoes and sweet red onions, marinated artichoke hearts, a mix of briny olives, peppery arugula and creamy feta cheese. Bright flavors that will really instantly transport you to one of the most beautiful places in the world.
Mise en place for the pasta
Photograph by Scott Martin
(To view this recipe, click on the blue title of the blog post above*)
Mediterranean Pasta
Ingredients:
- 1 lb. fusilli pasta
- Extra virgin olive oil
- Salt & pepper
- 1 red onion, thinly sliced
- 1 dry pint cherry tomatoes
- 1 bunch of scallions, ends trimmed and thinly sliced
- 2 cups marinated artichoke hearts, drained
- ½ cup mixed marinated olives, drained
- 4 cups fresh baby arugula, washed and dried
- 8 oz. crumbled Feta cheese
- ½ teaspoon crushed red pepper flakes
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place the cherry tomatoes and sliced onions on the baking sheet in a single layer. Drizzle with 1 Tablespoon of oil and season with a touch of salt and pepper. Roast in the preheated oven for 25 minutes, or until the tomatoes are tender and the onions are beginning to caramelize.
- Meanwhile, bring a large pot of salted water to a boil. Add in the fusilli pasta and cook until al dente. Drain and place the pasta in a large mixing bowl.
- Add the remaining ingredients to the pasta in the mixing bowl (including the roasted vegetables). Toss together and season with red pepper flakes and a touch of salt and pepper before serving.
Tagged: artichoke hearts, Arugula, cherry tomatoes, corkscrew pasta, feta cheese, fusilli, main dish pasta, Mediterranean, Mediterranean pasta, olive oil. olives, pasta, red onion, scallions
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