Ingredients
For the Pasta:
1 tbsp olive oil
1 small onion (thinly sliced)
3 cloves garlic (minced)
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp chili flakes (optional)
8 oz (225 g) short pasta (penne or fusilli)
2 1/2 cups vegetable broth
1 cup cherry tomatoes (halved)
1/4 cup sun-dried tomatoes (chopped)
1/4 cup Kalamata olives (sliced)
1/2 cup canned chickpeas (drained and rinsed)
Salt & black pepper to taste
To Finish:
1/4 cup crumbled feta cheese (optional)
Fresh parsley or basil (chopped)
Lemon zest or juice (optional)
Instructions
Sauté the Aromatics:
Heat olive oil in a large pot or deep skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic, oregano, basil, and chili flakes; cook 30 seconds until fragrant.
Build the Pot:
Add pasta, vegetable broth, cherry tomatoes, sun-dried tomatoes, olives, and chickpeas. Season lightly with salt and pepper and stir well.
Cook the Pasta:
Bring to a boil, then reduce to a steady simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Finish & Serve:
Remove from heat. Stir in feta if using, sprinkle with fresh herbs, and add a touch of lemon zest or juice for brightness.
Serve:
Serve hot straight from the pot—simple, cozy, and full of Mediterranean flavor.