Bright tomatoes, briny olives, tender artichokes, and wilted greens come together in this Mediterranean veggie pasta for a dinner that tastes fresh without requiring a long list of steps. The sauce cooks in one skillet while the pasta boils, so the whole meal moves along quickly and leaves you with very little cleanup.
I like using gluten-free pasta here because the vegetables bring enough flavor and texture to make the dish satisfying on its own. The grape tomatoes soften into the broth and tomato paste, creating a light sauce that coats the noodles without feeling heavy. Kalamata olives and marinated artichokes add a salty, tangy contrast, while basil finishes everything with a fresh herbal note.
What Makes It Work
This pasta depends on a few small cooking details. First, cook the pasta in water without salt. The olives, artichokes, vegetable broth, and optional cheese already bring salt to the dish, so leaving the cooking water plain helps keep the final flavor balanced.
Save 1 cup of pasta water before draining. The starchy water gives you an easy way to loosen the sauce if the noodles absorb too much liquid in the skillet. You may not need all of it, but having it ready gives you more control than adding cold water at the end.
Tomato paste adds a deeper tomato flavor and gives the broth more body. Cooking it with the garlic and crushed red pepper for about 1 minute takes away its raw taste. The tomatoes then soften into that seasoned base, making the sauce taste fuller without adding cream.
Ingredients
- 8 oz or about 2 heaping cups of your favorite Gluten-Free pasta
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper; use 1/2–3/4 tsp if you want spicy
- 2–3 garlic cloves, minced
- 2 cups grape tomatoes, halved
- 1 cup vegetable broth
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 kalamata olives, pitted and coarsely chopped
- 1/2 heaping cup marinated artichokes
- 3–4 tablespoon of tomato paste
- 4 cups baby spinach
- 1/4 cup torn basil leaves
Optional for serving:
- Parmesan
- Feta
- Ricotta
- Salt
The recipe works with many gluten-free pasta shapes. Short shapes catch pieces of tomato, artichoke, and olive in their ridges, while spaghetti or linguine-style noodles give you a more traditional pasta texture. Use the shape you already have, but check the package directions because gluten-free pasta can vary in cooking time.
Cook the Pasta
Bring a large saucepan of water to a boil without salt. Add the pasta and cook for 8 minutes, or until al dente. The pasta should be tender but still have a little firmness in the center.
Before draining, reserve 1 cup of pasta water. Pour the pasta into a colander and set it aside. Don’t rinse it, since the starch on the surface helps the sauce cling when you add the pasta to the skillet.
If your pasta reaches al dente before the vegetables are ready, toss it with a small spoonful of olive oil or keep it in the colander while you finish the sauce. Don’t let it sit in a deep bowl where it can stick together.
Build the Vegetable Sauce
While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and swirl the pan to coat the bottom. Add the crushed red pepper and minced garlic. Sauté for 30 seconds, or until the garlic becomes fragrant.
The garlic only needs a short time at this stage. If it starts to brown quickly, lower the heat. Burned garlic can make the whole skillet taste bitter, while gently warmed garlic gives the sauce a rounded flavor.
Add the tomato paste and stir it into the garlic and oil. Cook for about 1 minute, stirring as it heats. The paste should blend into the oil and darken slightly without sticking to the bottom of the pan.
Add the halved grape tomatoes, vegetable broth, kosher salt, freshly ground black pepper, marinated artichokes, and chopped kalamata olives. Stir everything together, then cook for 5–7 minutes, stirring occasionally.
The tomatoes should begin to break down during this time. Some pieces may soften completely, while others will remain intact enough to add texture. If the pan looks dry before the tomatoes soften, add a small splash of broth or reserved pasta water.
Combine Everything
Add the drained pasta to the skillet and simmer for 2 minutes. Stir carefully so the noodles become coated with the tomato broth and the vegetables spread evenly through the pan.
If you need more liquid, add reserved pasta water, hot water, or more broth as desired. Start with a small splash and stir before adding more. The finished sauce should lightly coat the pasta rather than pool heavily in the bottom of the skillet.
Stir in the baby spinach and torn basil leaves. Cook for 2 minutes, or until the greens wilt. The spinach will take up some of the sauce as it softens, while the basil will release its fragrance without losing all of its freshness.
Remove the skillet from the heat. Taste the pasta before serving and add salt only if it needs it. The olives and artichokes can vary in saltiness, so the final adjustment depends on the brands you use.
Top the Mediterranean veggie pasta with Parmesan, feta, or ricotta if desired. You can also leave off the cheese for a lighter, dairy-free bowl. Add extra salt only when needed, then serve while the pasta is hot.
Ingredient Notes
The crushed red pepper gives the sauce a gentle warmth at the stated amount. If you want spicy, use 1/2–3/4 tsp. If you’re serving children or prefer a mild dish, reduce the amount or leave it out.
Marinated artichokes bring acidity and a soft, tender texture. Drain them before chopping or adding them to the skillet. If the pieces are large, cut them into smaller bites so they mix easily with the pasta.
Kalamata olives have a strong, salty flavor, so coarsely chopping them helps distribute that taste through the sauce. If you prefer a milder olive flavor, start with fewer pieces, but keep the listed amount for the full Mediterranean character of the dish.
Fresh basil is best added near the end. Cooking it for too long can dull its flavor, while the short cooking time in the wilted greens keeps its herbal taste noticeable.
Serving and Storage
Serve this pasta as soon as it leaves the skillet. The sauce is loosest while it’s hot, and the greens retain their best texture at that point. A little crumbled feta or grated Parmesan adds richness, while ricotta gives each serving a softer, creamier finish.
If you have leftovers, store them in a covered container in the refrigerator. Reheat individual portions gently in the microwave or in a skillet with a splash of vegetable broth or water. The pasta will absorb more sauce as it rests, so adding liquid helps bring back a moist texture.
Can I use regular pasta?
Yes. The sauce works with regular pasta, though the cooking time may differ. Follow the package directions and reserve the pasta water before draining.
Can I add more vegetables?
You can add vegetables that cook quickly, such as zucchini, bell peppers, or mushrooms. Cook firmer vegetables before adding the tomatoes so they have time to soften without making the sauce watery.
What if I don’t have artichokes?
You can leave them out, but they add a useful tangy flavor and tender texture. If you omit them, consider adding a few extra tomatoes or olives to keep the skillet full.
Can I make it dairy-free?
Yes. Leave off the Parmesan, feta, and ricotta when serving. The olive oil, vegetables, broth, and tomato paste provide plenty of flavor without cheese.
Mediterranean Veggie Pasta
Ingredients
Method
- Bring a large saucepan of water to a boil (without salt ) . Add pasta; cook 8 minutes or until al dente. Reserve 1 cup pasta water then drain in a colander. Set aside.
- While pasta cooks, heat a large skillet over medium heat.
- Add oil to pan and swirl to coat. Add red pepper and garlic; sauté 30 seconds or until fragrant.
- Add tomato paste, stir over heat for about 1 minute.
- Add tomatoes, broth, salt, black pepper, artichokes and olives. Cook 5-7 minutes or until tomatoes begin to break down, stirring occasionally.
- Add pasta, and simmer 2 minutes. If need more liquid, add reserved pasta water, hot water or more broth as desired.
- Stir in spinach and basil; cook 2 minutes or until greens wilt.
- Remove from heat and serve.
- Top with cheese if desired. Enjoy!
