Penne Mediterranean with Sun-dried Tomatoes
Bright, tangy, and brimming with texture, this Penne Mediterranean with Sun-dried Tomatoes is the kind of weeknight meal that feels special without fuss. It’s built on whole-grain penne for nutty depth, oil-packed sun-dried tomatoes for concentrated tomato flavor, and a handful of ingredients that come together in under 30 minutes. I love how the pine nuts toast and add crunch while the baby spinach wilts into the warm pasta creating a silky, verdant finish. Feta contributes a salty, creamy pop, and a little crushed red pepper wakes everything up. This recipe is straightforward, pantry-friendly, and endlessly adaptable.
This recipe uses five cups of whole-grain penne pasta cooked until al dente, extra virgin olive oil, garlic, coarsely chopped sun-dried tomatoes packed in olive oil, black pepper, salt to taste, crushed red pepper flakes, pine nuts, baby spinach, and fat-free feta cheese. The directions are rewritten into clear, step-by-step instructions so you can move through the cooking easily. Read on for tips, variations, and the full ingredient list with precise measurements.
Why you’ll love this dish
- Fast: From pantry staples to plate in about 25–30 minutes.
- Textured and balanced: chewy penne, crunchy pine nuts, silky spinach, and tangy sun-dried tomatoes.
- Wholesome: whole-grain pasta provides fiber and a robust flavor base.
- Flexible: easy to adapt with vegetables or proteins you have on hand.
Ingredients
- 5 cups whole-grain penne pasta, cooked (cook until al dente)
- 2 tablespoons extra virgin olive oil, divided
- 2 garlic cloves, minced
- 3/4 cups sun-dried tomatoes packed in olive oil, coarsely chopped
- 1/2 teaspoon black pepper
- Salt to taste
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup pine nuts
- 2 cups baby spinach
- 1 cup feta cheese, fat-free
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Slotted spoon or pasta tongs
- Colander
- Wooden spoon or spatula
- Small bowl (optional) for draining or mixing sun-dried tomatoes
Prep tips
- Bring a large pot of salted water to a boil before you start cooking the other ingredients so the pasta finishes on time.
- Coarsely chop the sun-dried tomatoes right from the jar so they’re easy to fold into the pasta later.
- Measure out the pine nuts and keep them nearby—toast them in a dry pan for better flavor, but watch them carefully because they can brown quickly.
- Crush the garlic with the side of your knife and mince finely to release maximum flavor in a short sauté.
Rewritten step-by-step directions
- Bring a large pot of salted water to a boil. Add the whole-grain penne pasta and cook until al dente according to the package instructions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside in the pot. The directions specify five cups of cooked penne, so be sure you measure the cooked amount after draining to confirm you have 5 cups.
- While the pasta cooks, heat 1 tablespoon of the extra virgin olive oil in a large skillet over medium heat. Add the pine nuts and toast, stirring frequently, until they are golden and fragrant, about 2–4 minutes. Transfer the toasted pine nuts to a small bowl and set aside to prevent them from continuing to brown in the hot pan.
- Return the skillet to medium heat and add the remaining 1 tablespoon of extra virgin olive oil. Add the minced garlic and sauté for about 30–45 seconds, stirring constantly, until it becomes fragrant but before it browns.
- Add the coarsely chopped sun-dried tomatoes packed in olive oil to the skillet and cook with the garlic for 1–2 minutes, stirring to combine and warm the tomatoes through. The tomatoes will release some of their flavored oil and help create a light sauce base.
- Stir in the black pepper, crushed red pepper flakes, and a pinch of salt. Taste and adjust the salt as needed; remember the feta will add saltiness later so season gradually.
- Add the cooked whole-grain penne to the skillet and gently toss to combine with the sun-dried tomato mixture. If the pasta seems dry, add a few tablespoons of the reserved pasta cooking water, tossing until the pasta is evenly coated and glossy. Use the reserved water to reach your desired sauciness without adding unnecessary oil.
- Add the baby spinach to the skillet in handfuls and toss until just wilted, about 1–2 minutes. The heat of the pasta will wilt the leaves quickly, leaving them tender and bright green.
- Remove the skillet from the heat and fold in the fat-free feta cheese and the toasted pine nuts. Gently toss to combine, keeping some pine nuts and feta visible on top for a nice presentation.
- Give the dish a final taste and adjust seasoning with additional salt or black pepper if needed. Serve immediately, dividing the Penne Mediterranean with Sun-dried Tomatoes into bowls and finishing with any reserved pine nuts or a small drizzle of extra virgin olive oil if desired.
Serving suggestions
This Penne Mediterranean with Sun-dried Tomatoes is wonderful with a simple green salad or a plate of roasted vegetables. For a heartier meal, serve alongside grilled vegetables or a lemony grilled protein. Leftovers make a great cold pasta salad the next day—just add a squeeze of lemon and a splash more olive oil to revive it.
Flavor and texture notes
The sun-dried tomatoes bring concentrated sweet-tart flavor and the oil they’re packed in carries a lot of that taste into the pan. Toasted pine nuts add a buttery crunch that contrasts with the tender whole-grain penne and wilted spinach. The fat-free feta adds a crumbly, salty tang that brightens every bite without overwhelming the other components. The crushed red pepper flakes provide a gentle background heat that lifts the flavors without making the dish spicy.
Variations and swaps
- If you want more green, stir in an extra cup of baby spinach or swap half the spinach for arugula added at the end for peppery notes.
- To add more protein, fold in a can of rinsed white beans or a cup of cooked chickpeas at the same step you add the feta.
- If pine nuts are unavailable, toasted slivered almonds or chopped walnuts make a fine substitute and will keep the crunch element.
- For a creamier version, stir in 1/4 cup of plain yogurt or a splash of light cream at step 6, just before adding the spinach.
Make-ahead and storage
Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, warm gently in a skillet with a splash of water or olive oil, stirring frequently to avoid drying out the pasta. Cold, this pasta also works as a quick pasta salad—dress with a little extra olive oil and a squeeze of lemon before serving.
Shopping checklist
- Whole-grain penne pasta
- Extra virgin olive oil
- Garlic
- Sun-dried tomatoes packed in olive oil
- Ground black pepper
- Salt
- Crushed red pepper flakes
- Pine nuts
- Baby spinach
- Fat-free feta cheese
Final notes
This Penne Mediterranean with Sun-dried Tomatoes is proof that simple ingredients, handled with care, make an impressive meal. The cooking is quick, the flavors are layered, and the recipe scales easily for guests. Whether you need a satisfying solo dinner or a colorful potluck contribution, this pasta checks the boxes: nourishing, flavorful, and ready when you are.
Enjoy your cooking, and if you try any of the variations, let the flavors guide you—this dish is as forgiving as it is delicious.
Penne Mediterranean with Sun-dried Tomatoes
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the whole-grain penne until al dente according to package directions; drain and set aside.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat.
- Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Add the chopped sun-dried tomatoes, black pepper, salt, and crushed red pepper flakes; continue to sauté 4–5 minutes until the tomatoes soften.
- Add the cooked penne and the remaining 1 tablespoon olive oil to the skillet; toss to coat, cover, and cook on low for 2 minutes.
- Add the pine nuts and baby spinach and toss until combined; turn off the heat, cover, and allow the spinach to wilt slightly, about 2 minutes.
- Sprinkle the feta cheese over the pasta, toss gently to distribute, and serve.
Notes
- Use pasta water to loosen the sauce if needed.
- Drain excess oil from sun-dried tomatoes if very oily.
- Toast pine nuts in a dry skillet for more flavor if desired.
