One-Pot Mediterranean Pasta - an easy pasta meal with tomatoes, artichokes and wonderful Mediterranean flavor. A one-pot meal that comes together in a snap!
I love to cook and for the most part, don’t mind spending lots of time cooking up a storm in the kitchen. And it certainly does look like a tornado came through...
But from time to time, we all need a quick meal. And for me, quick means quick, clean up time included. In these moments, I still want our meals to be tasty and nutritious, and that means veggie-packed. So I wanted to share one of my go-to quick and simple recipes - this delicious One-Pot Mediterranean Pasta!
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This pasta was inspired by the Mediterranean diet pattern. Which is a diet pattern based on the eating habits traditionally found in the countries surrounding the Mediterranean Sea. It boasts many health benefits and makes for a veggie-heavy and flavorful way of eating.
This recipe uses a lot of typical household ingredients, comes together in about 30 minutes, and only uses ONE POT! Which certainly makes clean-up a breeze. Packed with tomatoes, marinated artichokes, capers, and salmon - this dish is super tasty and good for you!
Ready to make this quick One-Pot Mediterranean Pasta? Let’s go!
1 - You’ll start by cutting up your veggies: garlic (minced), onion (diced), and tomatoes (halved).
2 - Saute: Heat a dutch oven or large pot over medium heat, and add oil. Once the oil is heated (but not smoking!), add the garlic and onions and sauté them about 5 minutes or until the onions are translucent.
3 - Cook Pasta: Then add the stock/broth and pasta, bring to a boil and let the pasta simmer according to the package directions. Make sure the pasta is completely submerged and stir occasionally. Cook until the pasta is al dente.
4 - Then add the tomatoes, artichokes, capers, salmon, salt and pepper. Gently stir to combine.
5 - Serve: Remove the mixture from the heat and garnish with watercress, parsley, a squeeze of lemon and feta. Enjoy!
One-Pot Mediterranean Pasta: Tips, Tricks and Tools
This is an incredibly simple dish that comes together in about 30 minutes, but there are a few ways to streamline the process.
Needed tools: You only need one pot for this dish and my favorite pot to use is my trusty dutch oven. We’ve been through a lot together and it never lets me down.
Want to make it vegan? This pasta is delicious without the salmon and feta, but if you find yourself wanting that cheesy goodness, try adding a sprinkle of nutritional yeast for that cheesy flavor. Chickpeas would also be a great addition.
Make enough for lunch the next day: This recipe makes about four hefty servings, but if you double up the recipe, you’ll have plenty more to keep in the fridge for lunch throughout the week. It’s an easy pasta dish that reheats well.
Quality ingredients: I used canned salmon for this recipe to keep it budget-friendly. You can use a salmon fillet, but make sure to cook it before adding it to the pasta. Whether you use canned or fresh salmon, look for sustainably-sourced salmon.
Here’s a great resource to help you identify some good options. For canned salmon, I like the Wild Planet canned salmon because they use responsible and sustainable fishing practices, while prioritizing human and environmental health.
Boost the nutrients by choosing a vegetable-based or whole wheat pasta: Swap traditional pasta for a whole wheat pasta or a veggie-based pasta like those made from lentils, chickpeas, quinoa, spinach, tomatoes, etc.
These whole grain pasta varieties boost the nutrient-density as they contain more fiber than the refined pasta alternatives. This is because in whole grains, the grain is kept intact, and the nutrients remain in their original and most beneficial state. See our Whole Grains post for more great information on the topic.
We hope you love this simple One-Pot Mediterranean Pasta!
- a great choice for a quick, weeknight dinner meal
- A perfect option for meal prep - reheats well and it’s packed with veggies
- A healthier version of pasta that packs in the veggies and provides all those wonderful Mediterranean flavors
Did you enjoy this One-Pot Mediterranean Pasta as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not making it today? Save this One-Pot Mediterranean Pasta for later by pinning it to your Mediterranean Board and make sure to tag us at The Crooked Carrot Instagram to show us your One-Pot Mediterranean Pasta creations!
One-pot Mediterranean Pasta
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ onion diced
- 3 cups broth chicken or vegetable
- 8 ounces angel hair pasta whole grain or vegetable-based - spaghetti also works
- 1 pint cherry tomatoes rinsed + halved
- 12 ounces artichokes
- ¼ cup capers
- 8 ounces salmon ideally sustainably sourced and wild caught - fresh, canned or a pouch will also work
- sprinkle lemon juice
- handful watercress leaves + parsley for garnish - spinach, arugula or basil will also work
- feta cheese for garnish
- Sauté: Heat olive oil in a dutch oven or large pot over medium heat. Add onions and garlic, sauté about 5 minutes or until onions are translucent.
- Boil: Add stock and pasta, bring to a boil and stir occasionally to make sure pasta noodles are submerged. Cover and reduce heat to medium-low, cook for 7-10 minutes or until pasta is almost al dente. Add tomatoes artichokes, capers, salmon and season with salt and pepper to taste.
- Finishing up: Remove from heat, garnish with watercress and parsley, sprinkle with lemon juice and top with feta cheese. Enjoy!
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