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Quick Weeknight One-Pot Mediterranean Greek Pasta

One-Pot Mediterranean Greek Pasta

A quick and flavorful one-pot pasta dish featuring Mediterranean ingredients like Kalamata olives, sun-dried tomatoes, and feta cheese, all cooked together in a single pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 400 g dried short pasta penne, rigatoni, or fusilli work well
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 200 g cherry tomatoes halved
  • 100 g sun-dried tomatoes in oil drained and roughly chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 800 ml vegetable or chicken stock ensure it's hot
  • 150 g pitted Kalamata olives halved
  • 150 g feta cheese crumbled or cut into small cubes
  • Handful of fresh basil leaves roughly torn
  • Salt and freshly ground black pepper to taste
  • Optional: 300g cooked chicken breast or raw prawns for extra protein

Method
 

  1. Sauté the aromatics: Heat the olive oil in a large, deep pot or Dutch oven over a medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent. You'll notice a sweet, mellow smell filling your kitchen. Add the minced garlic and cook for another 30 seconds until fragrant, but don't let it brown.
  2. Add the tomatoes and herbs: Tip in the halved cherry tomatoes and the chopped sun-dried tomatoes. Stir everything together and cook for 2-3 minutes. The cherry tomatoes will start to soften and release their juices, creating a slightly jammy, colourful base. Sprinkle in the dried oregano and basil, and stir to combine.
  3. Add the pasta and stock: Pour the dry pasta directly into the pot. Give it a good stir to coat it in the tomato mixture. Then, pour in the hot stock. The liquid should just cover the pasta. Bring the mixture to a gentle boil, then reduce the heat to a steady simmer. You should see small bubbles breaking the surface.
  4. Cook the pasta: Let the pasta simmer uncovered for 10-12 minutes, stirring every 2-3 minutes to prevent it from sticking to the bottom. The pasta will absorb the stock and the sauce will thicken. You'll notice the pasta becoming tender and the liquid reducing to a rich, glossy sauce that clings to the pasta.
  5. Add the olives and protein (if using): When the pasta is al dente (tender but with a slight bite), stir in the halved olives. If you're adding cooked chicken, stir it in now to warm through. If you're using raw prawns, add them at this point and cook for 2-3 minutes until they turn pink and opaque.
  6. Finish with feta and basil: Remove the pot from the heat. Gently stir in most of the crumbled feta cheese, reserving a little for the top. The heat will soften the feta without melting it completely, leaving lovely creamy pockets throughout. Scatter the torn fresh basil over the top, then add the remaining feta and a good crack of black pepper.
  7. Rest and serve: Let the pasta sit off the heat for 2-3 minutes. This rest time allows the sauce to settle and the flavours to meld together. Give it a final gentle stir, then serve straight from the pot.

Notes

Optional protein additions: 300g cooked chicken breast or raw prawns. For a vegetarian version, use vegetable stock and omit the protein.