Mediterranean Pasta

by | Dec 18, 2020 | Gluten Free, Mains, Nut Free, Recipes

A few years ago I was visiting some friends in Italy, and got to stay in their family’s beautiful home in the countryside of Tuscany. One afternoon, as we came back from a sunny day on the beach, my friend’s parents looked at us and said – “you all look hungry, we’re making you pasta!” How could we have refused that? Fabrizio went out to their garden to pick some fresh tomatoes and herbs, while angela already started sautéing garlic and cooking the pasta. It was a quick, simple meal, and it was one of the best ones I’ve had.

I mean, who doesn’t like pasta? I’m sure some people don’t, but I think it’s safe to say most people do.. It’s comforting, it’s filling, and it’s quick to make. To me pasta feels like home in a way, and sometimes I love just eating plain pasta with a little bit of olive oil and salt…

Most of the time I do enjoy eating it with different sauces and vegetables, and I love how versatile it can be!

This dish features some of my favourites ingredients and flavours – olives, artichoke hearts, basil, sun dried tomatoes.. So many delicious flavours from the Mediterranean that come together beautifully.


Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4-6


Nut free Gluten free

(Nut free optional, Gluten free optional)


  • 1 tbsp oil
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 1 red pepper, sliced
  • 2 cups sliced mushrooms
  • 2 tbsp capers
  • 4 tbsp sliced kalamata olives
  • 4 tbsp sliced sun dried tomatoes
  • ½ cup sliced artichoke hearts
  • ½ cup water
  • 6 tbsp pesto*
  • 1¼ tsp sea salt
  • ½ tsp ground pepper
  • 2 tbsp pine nuts*
  • A handful of fresh basil
  • 1 tbsp olive oil
  • 1 lb dry linguine**

*Use pumpkin seeds and a nut-free pesto for nut free option
**Use Gluten-free pasta for a gluten free option (I like brown rice pastas, but there are many options these days)



Heat up a large saucepan or wok on medium heat.

Add oil, onion, garlic, red pepper, mushrooms, and ¼ tsp salt.

Cook for 5 -10 minutes, until the veggies start to soften.

Add capers, olives, sun dried tomatoes, artichoke hearts, and ½ cup water. Mix well.

Cook for 5 minutes to reduce the water (you want to have a little water left).

Remove from heat.

Cook linguine according to package instructions. Drain well.

Add cooked pasta, pesto, 1 tsp salt, and pepper into the pan and mix well.

Top with pine nuts, fresh basil, and freshly cracked pepper, and drizzle with 1 tbsp of olive oil.

Want to fancy up this pasta even more? add 4 cloves of sliced black garlic when adding in the pesto – I like getting mine from Forage & Farm just outside of Calgary.

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

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