ONE-POT MEDITERRANEAN PASTA

Prep: 5 minutes     Cook: 20 minutes    
Serves: 4 - 6

This delicious spaghetti dish is full of bright Mediterranean flavours, with anchovies adding a subtle (and not at all fishy!) savoury note.

Ingredients

  • 4 Tbsp (60 ml) olive oil
  • 4 cloves garlic, peeled and crushed
  • 4 anchovies
  • ½ tsp (2.5 ml) dried chilli flakes
  • 3 Tbsp (45 ml) tomato paste
  • 1 x 400 g tin tomato & onion mix
  • 2 tsp (10 ml) dried mixed herbs
  • 1.6 litres hot chicken or vegetable stock
  • 500 g Pasta Grandé Spaghetti
  • 1½ cups (375 ml) cubed feta cheese
  • 4 Tbsp (60 ml) capers, drained
  • 1 cup (250 ml) black olives
  • salt and freshly ground black pepper
  • fresh basil leaves, for topping

Method

  1. Heat the olive oil in a pan (it should be big enough to hold all the pasta) and very gently fry the garlic, anchovies and chilli flakes for 1 minute, breaking the anchovies up with a fork so they begin to dissolve.
  2. Stir in the tomato paste and cook for 1 more minute.
  3. Add the tomato & onion mix, herbs and chicken stock. Now add all the spaghetti in one go and turn up the heat to bring the pot to the boil.
  4. Cook, uncovered, stirring very often to separate the pasta strands, for about 10-13 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
  5. Add the feta cheese, capers and olives, and season to taste with salt and black pepper.
  6. Let the pasta stand for a few minutes to warm the cheese, then serve topped with fresh basil leaves and a drizzle of extra olive oil.
Papa Grandé’s Tips
  • If the pasta cooks through before most of the liquid has been absorbed, let the pot stand, covered, on the stove for 5 minutes.
  • Try topping this dish with fresh rocket leaves and shaved Parmesan cheese for an extra burst of flavour.
  • 4 Tbsp (60 ml) olive oil
  • 4 cloves garlic, peeled and crushed
  • 4 anchovies
  • ½ tsp (2.5 ml) dried chilli flakes
  • 3 Tbsp (45 ml) tomato paste
  • 1 x 400 g tin tomato & onion mix
  • 2 tsp (10 ml) dried mixed herbs
  • 1.6 litres hot chicken or vegetable stock
  • 500 g Pasta Grandé Spaghetti
  • 1½ cups (375 ml) cubed feta cheese
  • 4 Tbsp (60 ml) capers, drained
  • 1 cup (250 ml) black olives
  • salt and freshly ground black pepper
  • fresh basil leaves, for topping
  1. Heat the olive oil in a pan (it should be big enough to hold all the pasta) and very gently fry the garlic, anchovies and chilli flakes for 1 minute, breaking the anchovies up with a fork so they begin to dissolve.
  2. Stir in the tomato paste and cook for 1 more minute.
  3. Add the tomato & onion mix, herbs and chicken stock. Now add all the spaghetti in one go and turn up the heat to bring the pot to the boil.
  4. Cook, uncovered, stirring very often to separate the pasta strands, for about 10-13 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
  5. Add the feta cheese, capers and olives, and season to taste with salt and black pepper.
  6. Let the pasta stand for a few minutes to warm the cheese, then serve topped with fresh basil leaves and a drizzle of extra olive oil.
Papa Grandé’s Tips
  • If the pasta cooks through before most of the liquid has been absorbed, let the pot stand, covered, on the stove for 5 minutes.
  • Try topping this dish with fresh rocket leaves and shaved Parmesan cheese for an extra burst of flavour.

Related Hint

One-Pot Mediterranean Pasta

Try topping this dish with fresh rocket leaves and shaved Parmesan cheese for an extra burst of flavour.

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