Pasta Santorini Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook the pasta according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

Drizzle 2 tablespoons olive oil over cooked pasta and toss briefly to prevent sticking; keep warm while preparing the sauce.

Roast-skillet method (stovetop)

Place a large heavy skillet over medium heat. Add 1 tablespoon olive oil if pan is dry (the sun-dried tomatoes may have oil; adjust). Add the sliced red onion and sauté 3–4 minutes until softened and translucent.

Add the minced garlic and chopped sun-dried tomatoes and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the halved cherry tomatoes to the pan, season with 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes, and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until the cherry tomatoes have softened and started to release juices and some skins blister.

Pour in 60 ml (about 1/4 cup) white wine or vegetable broth to deglaze the pan, scraping any browned bits from the bottom. simmer 1–2 minutes to reduce slightly.

Lower the heat to low. Add the 8 oz crumbled feta to the skillet and stir gently; the feta will soften and melt into a creamy, slightly chunky sauce. If the sauce seems too thick, add 1/4–1/2 cup of the reserved pasta water to loosen it to a saucy consistency.

Stir in the lemon zest, lemon juice, chopped fresh oregano, chopped fresh basil (reserve a small amount of basil for garnish), and capers. Taste and add salt sparingly — feta and olives are salty — and more black pepper or red pepper flakes if desired.

Add the drained pasta directly to the skillet with the feta-tomato sauce. Toss gently over low heat, adding reserved pasta water 1–2 tablespoons at a time as needed to coat the pasta evenly and create a silky finish (use up to the reserved 1 cup if necessary).

Fold in the halved kalamata olives and rinsed capers (if not already added) and chopped fresh parsley or remaining basil. Adjust seasoning — add salt only if needed, and freshly ground black pepper to taste.

Transfer the pasta to warmed bowls or a large serving platter. Drizzle the 1 teaspoon finishing olive oil over each serving, sprinkle the optional 2 tablespoons crumbled feta, the remaining chopped herbs, and a final crack of black pepper.

Serve immediately while hot. Leftovers keep covered in the refrigerator for up to 2 days; reheat gently with a splash of water or olive oil to loosen the sauce.