| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 4g | 50g |
| sugars | fibre | protein | salt |
| 5g | 3g | 10g | 1.2g |
There’s something indescribably magical about the Mediterranean Lesser Calamint Pasta. Perhaps it’s the perfect blend of sun-ripened tomatoes and Kalamata olives, or maybe it’s the aromatic touch of lesser calamint that transports me straight to a breezy coastal town in Spain. Every time I make this dish, I feel like I’m dancing in my own little culinary world, where each ingredient tells a vibrant story.
With my Cuban and Spanish heritage, I’ve always been drawn to dishes that celebrate fresh, bold flavors. Growing up, my family dinners were filled with lively discussions and even livelier plates of food. While tapenade and gazpacho often stole the show, I find that Mediterranean Lesser Calamint Pasta offers a refreshing twist on traditional Mediterranean dishes. It’s not just a meal; it’s an experience that conjures the spirit of Mediterranean living.
Layers of Flavor
The beauty of this recipe lies in its simplicity and the marriage of flavors. The slight pepperiness of fresh arugula pairs effortlessly with the tangy feta cheese, while the freshly squeezed lemon juice adds a zesty kick. Lesser calamint, akin to oregano but with a softer, mintier note, brings out the best in the cherry tomatoes and olives, creating a harmonious balance that dances on the palate.
These ingredients not only pack a punch in taste but also offer health benefits. Olive oil, rich in monounsaturated fats, is great for heart health, while tomatoes provide a good dose of antioxidants like lycopene. Arugula is a nutritional powerhouse packed with vitamins and minerals, and the lemon juice offers a boost of Vitamin C. Lesser calamint, on the other hand, has been used in traditional medicine for its digestive benefits.
A Perfect Pairing
If you love this pasta, you might also enjoy dishes like Penne with Roasted Tomato and Garlic Sauce or Linguine with Shrimp Scampi. These recipes share the same principle of marrying simple, fresh ingredients to create something extraordinary. If you’re planning a dinner party, consider serving the Mediterranean Lesser Calamint Pasta alongside grilled lemon chicken or a crisp, green salad with a tangy balsamic vinaigrette.
To me, cooking isn’t just about the act of preparing food; it’s about creating moments and memories. When you make Mediterranean Lesser Calamint Pasta, you’re not just cooking a meal. You’re inviting a piece of the Mediterranean into your home, a place where food and family come together in joyful harmony.
What You’ll Need
- 1 pound (16 oz) spaghetti or linguine
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup chopped fresh arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons chopped fresh lesser calamint
- Salt and pepper to taste
Method
Step One
Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Step Two
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Step Three
Add the cherry tomatoes and Kalamata olives to the skillet. Cook for 3-4 minutes until the tomatoes begin to soften.
Step Four
Add the drained pasta to the skillet, tossing to combine with the garlic, tomatoes, and olives. Gradually add the reserved pasta cooking water, stirring until a light sauce forms.
Step Five
Remove the skillet from heat. Stir in the chopped fresh arugula, crumbled feta cheese, freshly squeezed lemon juice, and chopped fresh lesser calamint. Toss to combine.
Step Six
Season with salt and pepper to taste. Serve immediately and enjoy your Mediterranean Lesser Calamint Pasta!
