Nutritious Mediterranean Pasta with Olives and Fresh Vegetables
o.v. (Olive Vegetable Table) Healthy Pasta
This pasta dish is packed with the goodness of olives and vibrant vegetables, making it a delicious and healthy meal. Enjoy a burst of Mediterranean flavors in every bite!
Essential Ingredients- 100g Dried Tagliatelle pasta (or Spaghetti)
- 1 tsp Minced garlic
- 20-30 Black olives
- 1/4 Zucchini (long variety)
- 1/2 Eggplant
- 1/2 Red bell pepper
- 3 Mushrooms (button or king oyster)
- About 60g Bacon or pork belly (optional)
- 1/2 cup Olive oil (approx. 80ml)
- 2/3 cup Pasta cooking water (approx. 110ml)
- Pinch of Salt
- To taste Black pepper
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the zucchini and eggplant into half-moon shapes, about 0.5cm thick. Cut the button mushrooms into thick slices (about 0.5cm) and the king oyster mushrooms into similar shapes as the zucchini. Slice the red bell pepper into long triangles. Finely chop the pitted black olives.
Step 2
Boil the tagliatelle pasta (or spaghetti) in plenty of water for 6 minutes, or until al dente (about 1 minute less than package instructions). Reserve about 2/3 cup (approx. 110ml) of the pasta cooking water before draining. This starchy water is key to creating a silky sauce.
Step 3
Heat half of the olive oil (about 1/4 cup) in a large skillet over medium heat. Add the bacon or pork belly and cook until nicely browned and the fat has rendered. If you’re not using bacon, you can skip this step and start with the olive oil.
Step 4
Once the bacon is cooked, add the prepared zucchini, red bell pepper, eggplant, and mushrooms to the skillet. Sauté over medium heat until the vegetables are tender and have a vibrant color. This process brings out their natural sweetness.
Step 5
When the vegetables look tender and colorful, add the cooked tagliatelle pasta to the skillet. Pour in the remaining olive oil and toss everything together gently to coat the pasta and vegetables. Ensure the pasta doesn’t stick to the pan.
Step 6
Add the minced garlic and chopped black olives to the skillet. Stir-fry over medium heat for about 1 minute, until the garlic is fragrant and the olives have infused their flavor into the dish. Be careful not to burn the garlic.
Step 7
Reduce the heat to low. Pour in the reserved pasta cooking water (about 2/3 cup) and stir continuously for another minute, allowing the sauce to emulsify and coat the pasta. Season with 1 teaspoon of salt and black pepper to your taste. Stir well to combine. Your delicious Olive Vegetable Pasta is ready to serve!
