Mediterranean Pasta Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add penne and cook according to package instructions until al dente (usually 10–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare sauce base

While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Peel and finely mince 3 garlic cloves and add to the pan. Cook, stirring, for 30–45 seconds until fragrant but not browned.

Simmer tomato sauce

Add 2 cups tomato sauce to the garlic, stir in 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon salt and 1 teaspoon black pepper. Reduce heat to medium-low and simmer gently while vegetables are prepared, 6–8 minutes. If sauce becomes too thick, add up to 1 cup broth or reserved pasta water, a little at a time, to reach a saucy consistency.

Prepare and salt eggplant

Cut 1 medium eggplant into 1/2-inch cubes. Place cubes in a colander, sprinkle with 1/2 teaspoon salt, toss and let sit 10 minutes to draw out bitterness. Rinse briefly and pat dry with paper towels.

Cook eggplant and zucchini

Slice 1 medium zucchini into 1/2-inch half moons. In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add eggplant cubes in a single layer (cook in batches if necessary) and sauté 5–7 minutes until golden and mostly tender. Add zucchini and continue to cook 3–4 minutes until zucchini is browned and both vegetables are tender. Season with 1/2 teaspoon black pepper. Remove vegetables to a plate and set aside.

Wilt spinach and combine with peppers/olives

Using the sauce skillet or the vegetable skillet (wipe out if needed), add a splash (about 1 teaspoon) of olive oil and turn heat to medium. Add 4 cups fresh spinach and cook, tossing, until just wilted (1–2 minutes). Stir in 1 cup drained roasted red peppers and 1 cup halved Kalamata olives and cook 1 minute to warm through.

Combine vegetables with sauce

Transfer the sautéed eggplant and zucchini into the sauce skillet with the tomato sauce and wilted spinach/peppers/olives. Stir to combine and simmer together 2–3 minutes so flavors meld. Taste and adjust seasoning with additional salt if needed.

Add cooked penne to the skillet with the sauce and vegetables. Toss gently to coat, adding reserved pasta water 1–2 tablespoons at a time if needed to help the sauce cling to the pasta and reach the desired consistency.

Turn off heat and stir in 3 ounces crumbled feta and 1 tablespoon lemon juice (optional) so feta softens into the pasta. Drizzle 1 teaspoon extra-virgin olive oil over the top and toss lightly.

Serve warm, garnished with torn fresh basil leaves if using and an extra sprinkle of feta or cracked black pepper to taste.