Mediterranean Pasta Recipe
Pesto spaghetti topped with fresh tomato, garlic, black olives, feta and artichokes
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Ingredients
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Pasta
Pesto Sauce
Toppings
Method
Cooking Pasta
- 1
Boil the Water
In a large pot, bring water to a boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook the Spaghetti
Add 8 cups of spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain the Pasta
Once cooked, drain the spaghetti in a colander and set aside.
Making Pesto Sauce
- 4
Prepare the Ingredients
In a food processor, combine 2 cups of fresh basil, 3 garlic cloves, and 1 tablespoon of pine nuts.
- 5
Blend the Pesto
Pulse the ingredients until finely chopped. Then add 1 cup of grated Parmesan cheese and pulse again.
- 6
Add Olive Oil
With the food processor running, slowly drizzle in 1 cup of olive oil until the mixture is smooth. Finally, add 1 teaspoon of salt and pulse to combine.
Assembling the Dish
- 7
Combine Pasta and Pesto
In a large mixing bowl, combine the drained spaghetti with the prepared pesto sauce. Toss well to coat the pasta evenly.
- 8
Add Toppings
Top the pesto spaghetti with 2 cups of diced fresh tomatoes, 1 cup of sliced black olives, 1 cup of crumbled feta cheese, and 1 cup of quartered artichoke hearts.
- 9
Serve
Serve the Mediterranean pasta warm, garnished with additional fresh basil if desired.