Mediterranean One-Pot Pasta with Sun-Dried Tomatoes & Olives

This easy Mediterranean one-pot pasta is full of bold flavor and wholesome vegetables, using convenient canned ingredients to go from pantry to table in under 30 minutes. It’s a family-friendly, nutrient-packed meal featuring canned artichokes, olives, and fire-roasted tomatoes simmered in a herb-scented vegetable broth.

A One-Pot Pasta for Busy Weeknights

Weeknights can be hectic, but quick meals don’t have to sacrifice nutrition or flavor. With a well-stocked pantry and a few canned staples, you can pull together a satisfying dinner fast. Canned vegetables and tomatoes provide year-round produce options, preserve nutrients, and make it easier to serve balanced meals on busy days.

Canned artichokes, olives, and fire-roasted tomatoes are pantry heroes in this recipe. They add texture, depth, and Mediterranean character without extra prep. Combined with a flavorful vegetable broth and quick-cooking gluten-free pasta, you get a one-pot dinner that’s easy to prepare and easy to clean up.

Ingredients You’ll Need

This recipe is forgiving and adaptable. If you don’t have fresh herbs or onion, dried herbs and onion or garlic powder work fine. Key ingredients include:

• 1 8-ounce package gluten-free pasta (corn/quinoa or chickpea/lentil blends work best for the one-pot method)
• 3 cups boiling water
• 1 can vegetable broth
• 1 can fire-roasted tomatoes
• 1 can artichoke hearts, drained
• 1 cup black olives
• 1/2 red or purple onion, sliced
• Fresh thyme (or 1 tsp dried thyme), 1 tsp cumin, plus salt and pepper to taste
• Optional garnish: fresh basil and grated Parmesan (or a vegan alternative)

How to Make Mediterranean One-Pot Pasta

1) Bring 3 cups of water to a boil in a large pot. Add the pasta, canned vegetable broth, onions, fire-roasted tomatoes, drained artichoke hearts, olives, thyme, and cumin.

2) Return the pot to a boil over high heat, then let the pasta begin to cook. Stir occasionally so the pasta doesn’t stick together or to the bottom of the pan.

3) Maintain a gentle boil, reducing heat slightly if needed. As the liquid reduces, the pasta will release starch and create a naturally creamy sauce. If the sauce becomes too thick before the pasta is done, add hot water 1/2 cup at a time to thin it.

4) Once the pasta is cooked through and the sauce has reduced to your liking, season with salt and black pepper. Immediately plate the pasta to prevent gluten-free noodles from continuing to soften in the hot broth.

5) Garnish with fresh basil and grated Parmesan if desired, and serve immediately.

Tips for a Perfect One-Pot Pasta

• Use quick-cooking gluten-free pastas made from corn/quinoa or legumes for the best results with the one-pot method; brown rice pastas tend to require separate cooking.
• Stir occasionally with tongs so the pasta cooks evenly and doesn’t cling to the bottom of the pot.
• Serve right away. Gluten-free pasta can quickly become soft if left to sit in hot liquid.
• If the sauce thickens too much, either add hot water or remove a bit of starchy cooking liquid with a ladle and thin the sauce to your preferred consistency.
• Swap or add spices—dried oregano, Italian seasoning, or a pinch of red pepper flakes can customize the flavor.

Recipe Summary

Ingredients

• 1 8-ounce package gluten-free pasta (corn/quinoa or chickpea/lentil)
• 3 cups boiling water
• 1 can vegetable broth
• 1 can fire-roasted tomatoes
• 1 can artichoke hearts, drained
• 1 cup black olives
• 1/2 purple or red onion, sliced
• 2 tbsp fresh thyme (or 1 tsp dried)
• 1 tsp cumin
• Sea salt and black pepper, to taste
• Parmesan and fresh basil, to serve (optional)

Instructions

1. Bring 3 cups of water to a boil in a large pot. Add the pasta, vegetable broth, onions, fire-roasted tomatoes, artichoke hearts, olives, thyme, and cumin.
2. Allow the pot to return to a boil and stir as the pasta begins to cook.
3. Keep the pasta at a steady boil, reducing heat slightly if necessary. Stir occasionally to prevent sticking.
4. As the liquid reduces into a sauce, check the pasta for doneness. If it needs more time and the sauce is too thick, add hot water in 1/2 cup increments.
5. Season with salt and pepper once the sauce has reduced and the pasta is cooked.
6. Remove the pasta from the pot promptly and plate to avoid overcooking. Garnish with fresh herbs or Parmesan and serve immediately.

More Healthy Pasta Ideas

• Butternut Turkey Baked Spaghetti
• Creamy Tomato One-Pot Pasta
• Vegan One-Pot Pasta
• Creamy Macaroni and Cheese

Enjoy this Mediterranean one-pot pasta as a quick, flavorful way to bring canned pantry ingredients to life. It’s adaptable, family-friendly, and perfect for weeknights when time is limited but a nourishing meal is still a priority.