12ounces(340g)pastawe used casarecce - rotini, fusilli, rigatoni or another short pasta work too
2tablespoonsextra virgin olive oil
2clovesgarlic
¼teaspoonred pepper flakesplus black pepper to taste
1½pounds(700g)broccoli rabefresh or frozen, or substitute broccoli florets or broccolini
½teaspoonsaltor more to taste
½cup(70g)sun-dried tomatoes in oildrained and chopped
½cup(70g)pitted olivesKalamata or Taggiasca
4ounces(110g)feta cheeseor more to taste
1zestedlemonoptional
Prepare the Broccoli Rabe: Trim and chop 1½ pounds broccoli rabe into smaller pieces, removing thick stems. Rinse well if using fresh. If using frozen broccoli rabe, you can skip this step.
Cook the Vegetables: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes, and cook for 1 minute until fragrant. Add the broccoli rabe, ½ teaspoon salt, and a splash of water. Cover and simmer for 10 to 15 minutes until tender, stirring occasionally. Stir in ½ cup sun-dried tomatoes in oil (drained and chopped) and ½ cup pitted olives.
Cook and Combine the Pasta: Boil 12 ounces pasta in salted water until just shy of al dente. Reserve one cup of pasta water, then drain. Add the pasta to the skillet with a splash of the reserved water and toss for about a minute until coated in the sauce.
Add the Feta and Finish: Turn off the heat and crumble in 4 ounces feta cheese. Toss gently, then taste and adjust seasoning with olive oil, salt, or chili flakes. Serve warm with extra feta, black pepper, and 1 zested lemon on top.
Substitutions
Pasta → Penne, fusilli, or rigatoni work great too. For a lighter option, use whole wheat or gluten-free pasta.
Broccoli rabe → Swap with broccoli florets, broccolini, or kale for a milder and more balanced flavor.
Olive oil → Use avocado oil or light olive oil if you prefer a subtler taste.
Garlic → Substitute with garlic powder, roasted garlic, or even shallots for a sweeter flavor.
Red pepper flakes → Use cayenne, chili oil, or smoked paprika for a gentle spicy kick.
Sun-dried tomatoes → Replace with roasted cherry tomatoes or chopped fresh tomatoes mixed with olive oil.
Olives → Try green Castelvetrano olives, black olives, or capers for a salty Mediterranean twist.
Feta cheese → Replace with goat cheese, ricotta salata, or non-dairy feta for a vegan version.
Tips
Cook pasta al dente: Stop one minute before the package time so it finishes cooking in the sauce.
Save pasta water: The starchy water helps the sauce coat the noodles for a silky finish.
Add ingredients in layers: Start with garlic and chili, then build flavor with broccoli rabe, sun-dried tomatoes, and olives.
Use good olive oil: Extra virgin olive oil brings richness and ties all the Mediterranean flavors together.
Crumbled feta last: Add feta at the end so it softens slightly without disappearing into the sauce.
Finish with lemon zest: A sprinkle of lemon zest brightens and lifts the flavors of your quick Greek pasta dish.
Customize it: Add chickpeas for protein or cherry tomatoes for sweetness depending on what you have at home.
StorageStore leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.