Mediterranean Pasta Bowl

Want to get dinner on the table pronto? If so, bookmark this recipe. You’ll be surprised at what you can do with four essential ingredients, a sprinkling of seasonings and some oil. This no-frills meal is relatively quick to make, tastes delicious, and it can be tweaked to suit most taste buds.

Any type of pasta works well in this recipe; I particularly like the multi-colored pasta made with spinach and tomatoes. The same goes for your favorite type of olives: Manzanilla, Castelvetrano, or Kalamata, canned or fresh, pitted or stuffed; whichever you pick, they’re all great choices and fit for the job. Capers are also a good substitute if you don’t want to use olives, although I find them substantially saltier.

Depending on how much time you have, you can slice or dice your olives and tomatoes, or blitz them for a few seconds in a blender; either way works. After the olives and sun-dried tomatoes have been chopped, dice the feta or crumble it in between your fingers, add it to the bowl of cooked pasta, drizzle with pumpkin seed oil dressing, stir, and serve.

The tangy richness of sundried tomatoes, coupled with the saltiness of the feta, is a heavenly combination. A touch of seasoning and a dose of Pumpkin seed oil or other oil of your choice is all you need to add the finishing touch to this simple, but tasty meal.


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