Mediterranean Pasta

Cooking Instructions

1. Bring a large pot of heavily salted water to a rolling boil. The water should taste like the sea, as this is your only opportunity to season the pasta from within.
2. Add the pasta and cook according to package directions until al dente, typically eight to ten minutes. Reserve one cup of pasta cooking water before draining.
3. While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and cook gently for two to three minutes until fragrant and just beginning to turn golden, being careful not to burn it.
4. Add the red pepper flakes and cook for thirty seconds, allowing the heat to infuse the oil with a subtle warmth.
5. Stir in the sun-dried tomatoes and olives, cooking for two minutes to warm through and release their flavors into the oil.
6. Add the cherry tomatoes and cook for three to four minutes until they begin to soften and release their juices, creating a light sauce.
7. Add the drained pasta directly to the skillet along with half a cup of reserved pasta water. Toss everything together vigorously, adding more pasta water as needed to create a silky coating that clings to every piece of pasta.
8. Remove from heat and fold in the fresh basil, parsley, and lemon zest. The residual heat will wilt the herbs perfectly while preserving their vibrant color and fresh flavor.
9. Squeeze the lemon juice over the pasta and season with salt and freshly ground black pepper to taste.
10. Serve immediately in warm bowls, topped with grated Parmesan and toasted pine nuts if desired. Drizzle with additional olive oil for extra richness.

Chef's Tips

The quality of olive oil makes a tremendous difference in this simple dish. Use your best extra virgin olive oil as it provides the primary flavor foundation.

For added protein and Mediterranean authenticity, toss in some grilled chicken, sautéed shrimp, or white beans.