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Mediterranean Olive Oil Pasta

Mediterranean Olive Oil Pasta

Quick to make and full and bright flavor! It’s not the type of pasta that’s laden with cream or butter, instead, it relies on healthy add-ins and a good quality olive oil so you can get a dinner on the table quickly that you can feel good about.

  • 1 lb thin spaghetti or angel hair
  • 1/2 cup Early Harvest Organic Extra Virgin Olive Oil
  • 4 garlic cloves, sliced
  • 1 cup baby spinach, torn, if desired
  • 12 oz cherry tomatoes, halved
  • 3 green onions, whites and greens chopped
  • 6 oz artichoke hearts, drained and chopped
  • 1/4 cup pitted kalamata olives, roughly chopped
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup pine nuts
  • Zest of 1 lemon
  • 3/4 cup fresh basil, torn
  • Crushed red pepper flakes, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • Optional: a pinch of our Mediterranean-inspired Taste of Barcelona Gourmet Seasoning Blend


  1. In a large pot of salted boiling water, cook pasta according to package directions.
  2. When pasta is almost cooked, heat olive oil in a large cast iron skillet over medium heat. Lower heat and add garlic along with a pinch of salt. Cook for a few seconds, stirring frequently.
  3. Add spinach, tomatoes, and green onion and cook until just warmed through, about 30 seconds.
  4. Pour over drained pasta and toss to coat. Add artichokes, olives, feta, pine nuts, lemon zest, basil, red pepper flake, and salt and pepper and toss once more. Enjoy!

You can switch up the ingredients with whatever you have on hand! Serve with crusty bread and a dipping bowl with olive oil and Fig Organic Balsamic!

Serves 4
5m prep time
15m cook time


    Source: 12 Tomatoes
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