Penne Mediterranean with Sun-dried Tomatoes

There’s something irresistible about a pasta dish that feels both comforting and bright — that warm, pillow-y bite of whole-grain penne, the concentrated tang of sun-dried tomatoes, the peppery lift of baby spinach, and the salty, creamy finish of feta. This Penne Mediterranean with Sun-dried Tomatoes is a weeknight superstar: ready in about 20 minutes, wildly satisfying, and built from pantry-friendly ingredients. It’s also easy to scale up for guests and plays nicely with add-ins if you want to customize a bowl or two.

Why this recipe works: whole-grain penne offers a nutty, chewy texture that stands up to bold flavors; sun-dried tomatoes packed in olive oil bring a deep, sweet-tart intensity; toasted pine nuts add crunch and richness; and a splash of olive oil with garlic creates a simple, restaurant-worthy sauce. Baby spinach wilts quickly into the warm pasta, and fat-free feta melts just enough to add a salty finish without weighing the dish down.

What you’ll need

• 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

Notes on ingredients

Use the sun-dried tomatoes that are packed in olive oil for best flavor and an easy, luscious sauce. If your tomatoes were packed dry, rehydrate them briefly in warm water and then toss with a tablespoon of olive oil before using. The recipe calls for fat-free feta; if you prefer a richer finish, a low-fat feta is a fine swap, but keep the same amount. The whole-grain penne should be cooked until al dente so it holds its shape and texture once tossed with the warm sauce.

Step-by-step Instructions

Follow these steps in order — they’re written to keep the flow simple and the flavors concentrated.

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 5 cups of whole-grain penne and cook until al dente, according to the package directions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Prepare the sun-dried tomatoes and garlic: While the pasta cooks, coarsely chop 3/4 cups sun-dried tomatoes that are packed in olive oil. Mince 2 garlic cloves so they’re ready to go when you heat the pan.
3. Toast the pine nuts: In a dry skillet over medium heat, add 1/2 cup pine nuts. Toast, stirring or shaking the pan frequently, until the pine nuts are fragrant and lightly golden, about 2–4 minutes. Watch closely so they don’t burn. Transfer the toasted pine nuts to a small bowl and set aside.
4. Sauté garlic in olive oil: In a large skillet over medium heat, pour in 1 tablespoon of the extra virgin olive oil (reserve the other tablespoon for later). Add the minced garlic and sauté until fragrant and just beginning to turn golden, about 30–45 seconds. Don’t let the garlic brown too much or it will taste bitter.
5. Add sun-dried tomatoes and seasonings: Add the coarsely chopped sun-dried tomatoes to the skillet with the garlic. Stir to combine, then season with 1/2 teaspoon black pepper and 1/2 teaspoon crushed red pepper flakes. Add salt to taste, keeping in mind that the feta will add additional saltiness later. Cook for 1–2 minutes to warm the tomatoes and bloom their flavor in the oil.
6. Toss in the pasta: Add the cooked whole-grain penne to the skillet. Toss everything together so the pasta is coated with the garlicky, tomato-infused oil. If the mixture looks dry, add a splash of the reserved pasta cooking water—start with 2 tablespoons and add more as needed to reach a glossy, saucy texture.
7. Wilt the spinach: Add 2 cups baby spinach to the pasta and gently toss until the leaves are just wilted, about 30–60 seconds. The residual heat from the pasta and skillet will soften the spinach quickly without overcooking it.
8. Finish with feta and pine nuts: Turn off the heat. Crumble 1 cup fat-free feta cheese into the pasta and fold to combine. Add the toasted pine nuts and the remaining 1 tablespoon of extra virgin olive oil. Taste and adjust seasonings, adding more salt or black pepper if needed.
9. Serve straight away: Plate the pasta while warm. If you like, sprinkle an extra pinch of crushed red pepper flakes or a few more toasted pine nuts on top for garnish. Serve immediately.

Serving Suggestions

This Penne Mediterranean with Sun-dried Tomatoes shines on its own, but here are a few ways to elevate it:

• For a heartier meal, add a can of rinsed chickpeas or some grilled chicken slices on top.
• Squeeze a little fresh lemon juice over individual bowls for an extra bright note.
• Fresh basil or a sprinkle of chopped parsley adds a fragrant, herbaceous finish.
• Pair with a crisp green salad and a light vinaigrette to round out the meal.

Make-Ahead and Leftovers

If you want to make this ahead, cook the pasta and toss it with the tomato-garlic base, but undercook the penne by a minute so it won’t become mushy when reheated. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil, then stir in fresh spinach so it wilts at the last minute and crumble in fresh feta to finish.

Troubleshooting

• If the pasta seems dry after tossing, stir in a little more reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
• If the dish tastes flat, check the salt level — the feta adds salt, but the sauce benefits from a little seasoning during cooking. Add salt sparingly and re-taste.
• Burnt garlic will make the dish bitter; if the garlic browns before you add the tomatoes, discard it, add fresh garlic, and lower the heat.

Flavor Variations

Want to switch things up? Try any of the following adjustments to make this recipe your own:

• Swap pine nuts for toasted almonds or walnuts for a different crunch profile.
• Add a handful of kalamata olives for an extra briny punch.
• Stir in a spoonful of tomato paste with the sun-dried tomatoes for a deeper tomato base.

Why whole-grain penne?

Whole-grain penne brings a firmer texture, nuttier flavor, and added fiber compared with refined pasta. It stands up better to bold add-ins and keeps you feeling satisfied without feeling heavy.

Enjoy this bright, comforting Penne Mediterranean with Sun-dried Tomatoes for an easy weeknight dinner or a simple weekend lunch. With concentrated tomato flavor, crunchy pine nuts, and the salty tang of feta, it’s a bowlful of Mediterranean vibes you can make in minutes.