Ever feel like your dinner needs a little vacation? Maybe a scenic trip to the Mediterranean, where the sun is shining, the olives are brining, and the flavors are divine-ing? Well, buckle up, because this Seaghetti Mediterranean Delight is taking your taste buds straight to the coast—no passport required.
This dish is light, bright, and packed with heart-healthy olive oil, juicy tomatoes, briny olives, and fresh herbs, making every bite a seaside escape. And thanks to Seaghetti, our ocean-powered pasta, you get all the noodly goodness with none of the guilt. It’s low-carb, gluten-free, and—unlike most vacations—won’t leave you feeling sluggish after.
Ingredients
- 1 pack Seaghetti, pre-soaked and drained
- 1/4 cup extra virgin olive oil (the lifeblood of Mediterranean cooking)
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, but adds a little zing)
- 1 cup cherry tomatoes, halved (because little tomatoes = big flavor)
- 1/2 cup kalamata olives, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Juice of 1/2 lemon (because citrus makes everything better)
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (for a fresh finish)
- Crumbled vegan feta or nutritional yeast (optional, but highly recommended)
Instructions
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Get that Seaghetti ready. Make sure it’s pre-soaked and drained. Unlike traditional pasta, it’s already at the perfect texture—no boiling, no overcooked mess, just straight-up convenience.
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Flavor time! Heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, stirring for about 30 seconds until fragrant. If your kitchen doesn’t smell amazing right now, check if you forgot to turn the stove on.
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Tomatoes take the stage. Toss in the cherry tomatoes and let them cook for 3-4 minutes, stirring occasionally, until they get soft and juicy.
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Olive the good stuff. Add the kalamata olives, oregano, and basil, stirring everything together so the flavors meld into one glorious Mediterranean melody.
Seaghetti joins the party. Add the Seaghetti noodles and gently toss everything together for 2-3 minutes. Since Seaghetti doesn’t absorb liquid like traditional pasta, you don’t need to worry about it drying out—just let it soak up all the goodness from the olive oil and tomatoes.
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The grand finale. Remove from heat and squeeze in the lemon juice. Taste and adjust seasoning with salt and black pepper. Stir in the fresh parsley for a bright, herby finish.
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Serve and top it off. Plate your masterpiece and, if you’re feeling fancy, sprinkle on some crumbled vegan feta or nutritional yeast. It’s the finishing touch that takes this dish from “delicious” to “wow, I should open a restaurant.”
Why This Dish is a Must-Try
- Seaghetti keeps it light and nutrient-packed while soaking up all the Mediterranean flavors.
- Olives bring in those healthy fats and a briny kick that makes every bite pop.
- Tomatoes add natural sweetness and umami, plus a hefty dose of antioxidants.
- Olive oil ties it all together with a smooth, rich finish that’s pure Mediterranean magic.
This dish is simple, fresh, and full of sun-kissed flavors that’ll make you feel like you’re dining on a balcony overlooking the Aegean. So grab your Seaghetti, channel your inner Mediterranean chef, and get ready to olive happily ever after.