Description
A comforting and flavorful pasta dish with cherry tomatoes, kalamata olives, and creamy mozzarella, perfect for gatherings.
Ingredients
Scale
- 1 lb. rotini pasta
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 cups cherry tomatoes, halved
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 (12 oz.) can artichoke hearts, drained and cut into bite-sized pieces
- 1 cup pitted kalamata olives, halved
- 200 grams bocconcini (mozzarella balls), halved (or more for extra cheesy topping)
- 1 tablespoon fresh parsley, finely chopped (optional, for serving)
- Parmesan cheese, grated (optional, for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add the rotini pasta and cook until al dente, about 6-8 minutes. Drain well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, cooking until tender, about 3-4 minutes.
- Stir in the halved cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until slightly softened.
- Combine the cooked pasta, artichoke hearts, and kalamata olives in the skillet, tossing gently.
- Transfer the mixture into a 9×13-inch casserole pan.
- Scatter the halved bocconcini over the pasta.
- Bake in the oven for 20-25 minutes until the cheese is golden brown.
- Let it cool for 15 minutes before serving. Garnish with parsley and serve with grated Parmesan if desired.
Notes
Feel free to customize with your favorite vegetables or cheese. This dish pairs well with a green salad and garlic bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg