Mediterranean Rigatoni with Feta & Sun-Dried Tomatoes
This Mediterranean Rigatoni combines the bold flavors of tangy feta cheese, sweet sun-dried tomatoes, and fresh herbs in a quick 30-minute pasta dish that tastes like it came from a coastal Italian bistro. The creamy feta melts into the warm pasta, creating a luscious sauce without any heavy cream, while the sun-dried tomatoes add bursts of concentrated sweetness. Perfect for busy weeknights when you want something impressive but effortless!
Why This Mediterranean Pasta Works
The genius of this recipe lies in its technique of using pasta cooking water to create a silky, emulsified sauce. When you add hot, starchy pasta water to the crumbled feta, it melts into a creamy coating that clings to every piece of rigatoni. This is a classic Italian technique that creates restaurant-quality results without any cream or butter. The rigatoni shape is particularly perfect here because its ridged exterior and hollow center catch and hold the feta sauce and small bits of sun-dried tomato.
What sets this dish apart from other pasta recipes is the balance of flavors and textures. The briny, tangy feta contrasts beautifully with the sweet, concentrated sun-dried tomatoes, while fresh spinach adds a pop of color and subtle earthiness. The lemon zest brightens everything up, cutting through the richness and making each bite feel fresh rather than heavy. This isn't just another pasta recipe—it's a masterclass in flavor balance using Mediterranean staples.
💡 Professional Tip
Always reserve at least 1 cup of pasta cooking water before draining. This starchy water is liquid gold for creating creamy sauces without dairy. Add it gradually while tossing the pasta—you want the sauce to be glossy and coat the pasta, not soupy.
Frequently Asked Questions
While this pasta is best served fresh, you can prepare the components ahead. Chop your sun-dried tomatoes, garlic, and herbs up to 2 days in advance and store them in the refrigerator. You can also toast the pine nuts ahead. However, cook the pasta just before serving for the best texture. If you must make the entire dish ahead, undercook the pasta by 2 minutes, and when reheating, add a splash of water or broth and heat gently while stirring to revive the creamy texture.
While feta is traditional and provides the signature tangy flavor, you can substitute with goat cheese for a similar creamy, tangy profile. Ricotta salata would also work well, offering a milder, slightly salty flavor. Avoid using mozzarella or cheddar as they won't provide the same Mediterranean character or melt in the same way. If using goat cheese, you may want to reduce the amount slightly as it's richer than feta.
Oil-packed sun-dried tomatoes are recommended because they're already tender and add richness to the dish. If you only have dry-packed sun-dried tomatoes, rehydrate them first by soaking in hot water for 15-20 minutes, then drain and pat dry before chopping. You may need to add an extra tablespoon of olive oil to compensate for the missing oil from the jar. The oil from oil-packed tomatoes can also be used in place of some of the olive oil for extra flavor.
Absolutely! Grilled chicken breast, sliced and added in step 4, makes this a heartier meal. Shrimp works beautifully—sauté them separately with garlic and add them at the end. For a vegetarian protein boost, add chickpeas (rinsed and drained) when you add the spinach. White beans also work wonderfully. If adding protein, you may want to increase the pasta water slightly to ensure everything stays saucy.
Al dente pasta should have a slight firmness when you bite into it—there should be a tiny white dot in the center if you cut a piece in half. Start testing 2 minutes before the package directions say it's done. The pasta should offer gentle resistance to your teeth but not be crunchy or hard. Remember, the pasta will continue cooking slightly when you toss it with the hot ingredients, so err on the side of slightly underdone when draining.
This pasta is rich and flavorful, so pair it with lighter sides. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any extra sauce is always welcome. For a complete Mediterranean meal, serve with roasted vegetables like zucchini, eggplant, or bell peppers. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the feta and lemon flavors beautifully.
Yes, you can create a delicious vegan version by substituting the feta with a plant-based feta alternative (several brands make cashew-based versions) or nutritional yeast mixed with crumbled firm tofu for a cheesy flavor. Increase the lemon juice slightly to compensate for the missing tanginess. You might also add a tablespoon of tahini to the pasta water for extra creaminess. The result will be different but still delicious.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce as it sits, so it will be less saucy when cold. To reheat, add a few tablespoons of water or vegetable broth to a skillet, add the pasta, and warm over medium-low heat, stirring gently. You can also microwave it, but add a splash of water and stir halfway through. Add a sprinkle of fresh feta and herbs when serving to refresh the flavors.
Recipe Troubleshooting Guide
Pasta is Too Dry
Problem: The finished dish looks dry and the pasta isn't coated in sauce.
Solution: You didn't use enough pasta cooking water. Add 1/4 cup of hot water (or additional pasta water if you saved extra) and toss vigorously over low heat. The starch in the water will help create a silky sauce. Next time, reserve more pasta water and add it gradually until you achieve a glossy, creamy consistency.
Feta Won't Melt
Problem: The feta cheese is staying in chunks and not creating a creamy sauce.
Solution: Make sure you're adding the feta while the pasta is still very hot and using enough pasta water. The heat and moisture are essential for the feta to soften and become creamy. Toss the pasta vigorously to help break down the feta. If needed, return the pan to very low heat while tossing, but be careful not to overheat or the cheese can become grainy.
Garlic is Burnt
Problem: The garlic turned brown and tastes bitter.
Prevention: Garlic burns quickly and becomes acrid. If this happens, discard the oil and start over with fresh oil and garlic—there's no fixing burnt garlic. To prevent this, cook garlic over medium (not high) heat and add it to cool oil, then heat together. Watch it carefully and add the sun-dried tomatoes as soon as it becomes fragrant, which stops the cooking process.
Dish is Too Oily
Problem: There's a pool of oil at the bottom of the bowl.
Recovery: Make sure you're draining the sun-dried tomatoes well before adding them. If using oil-packed tomatoes, pat them with a paper towel to remove excess oil. The pasta water should emulsify with the oil to create a sauce, so add it gradually while tossing vigorously. If the dish is already too oily, add more fresh spinach or a squeeze of lemon juice to help balance the richness.
Spinach is Slimy
Problem: The spinach released too much water and made the dish watery.
Prevention: This happens when spinach is overcooked or if frozen spinach was used without proper draining. Use fresh spinach and cook it just until wilted, about 2-3 minutes maximum. If you must use frozen spinach, thaw it completely, then squeeze out as much liquid as possible using cheesecloth or paper towels before adding to the dish.
Flavor Balance Issues
Too Sweet: If the sun-dried tomatoes make it too sweet, add an extra squeeze of lemon juice and a pinch more salt to balance the flavors.
Too Salty: If it's too salty (often from the feta and sun-dried tomatoes), add more cooked pasta or stir in some fresh baby spinach to dilute the saltiness. A splash of cream or extra pasta water can also help.
Bland: If the dish tastes bland, it needs more salt, lemon zest, or red pepper flakes. Fresh herbs added at the end also brighten the flavors significantly. Don't forget to season the pasta cooking water generously—it should taste like the sea.
Selecting the Best Ingredients
The quality of your ingredients makes or breaks this dish since there are so few components. Choose a good quality rigatoni made from 100% durum wheat semolina—it should have a rough, slightly porous texture that helps sauce cling to it. Imported Italian brands like De Cecco or Barilla work beautifully, but many domestic brands are excellent too. Avoid pasta that looks too smooth and shiny, as it won't hold the sauce as well. The rigatoni shape is ideal because the ridges and hollow center capture the feta sauce perfectly.
For feta cheese, look for blocks of feta packed in brine rather than pre-crumbled packages. Block feta is creamier, tangier, and melts better than pre-crumbled varieties, which often contain anti-caking agents. Greek or Bulgarian feta tends to be creamier and less salty than French feta. The sun-dried tomatoes should be plump and deep red—oil-packed varieties are more tender and flavorful than dry-packed. If possible, buy them from the deli section where you can see and smell them. Fresh spinach should have crisp, dark green leaves with no yellowing or slime.
Essential Ingredient Notes
- Feta Cheese: Buy block feta packed in brine for the creamiest texture and best melting properties. Greek feta is tangier while French feta is milder. Look for feta made from sheep's milk or a sheep-goat blend for authentic flavor. Let it come to room temperature before crumbling for easier handling.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are worth the extra cost—they're more tender and add richness to the dish. Drain them well but save the flavorful oil for other recipes like salad dressings. If buying from the deli, ask to taste one first; they should be sweet and tender, not tough or overly salty.
- Fresh Spinach: Baby spinach is more tender than regular spinach and requires less stem removal, though both work fine. Look for leaves that are crisp and bright green with no wilting or dark spots. One bag (about 5 ounces) of baby spinach wilts down to approximately 3 cups when roughly chopped, so don't worry about having too much.
Mastering the Technique
The key technique that elevates this from good to restaurant-quality is the pasta water emulsion. When you combine hot, starchy pasta water with feta and oil, you create a creamy, cohesive sauce through emulsification—the same principle behind traditional carbonara or cacio e pepe. The starch in the pasta water acts as a binding agent, bringing the fat and water together into a smooth, glossy coating. This is why adding the pasta water gradually while tossing vigorously is crucial—you're creating an emulsion, not just moistening the pasta.
Timing is everything in this recipe. Have all your ingredients prepped before you start cooking because once the pasta is done, you need to work quickly while everything is hot. The residual heat from the pasta and pan is what melts the feta and wilts the spinach perfectly. If things cool down too much, the feta won't incorporate smoothly and you'll end up with chunks instead of a creamy sauce. Keep your serving bowls warm (run them under hot water or place them in a low oven) so the pasta stays hot when served. The difference between good and great Mediterranean pasta often comes down to temperature management.
Creating the Perfect Pasta Water Emulsion
The secret to a creamy, restaurant-quality sauce without cream is mastering the pasta water emulsion. Reserve at least 1 cup of starchy pasta cooking water before draining. When combining the pasta with other ingredients, add the water gradually—start with 1/4 cup and add more as needed. Toss the pasta vigorously using tongs or a wooden spoon, lifting and turning to incorporate air. The tossing motion, combined with the heat and starch, creates a silky sauce that coats every piece of pasta. You'll know you've achieved the right consistency when the pasta looks glossy and each piece is evenly coated, with just enough sauce pooling at the bottom of the bowl to keep everything moist.
Mediterranean Rigatoni with Feta & Sun-Dried Tomatoes
📋 Ingredients
Pasta & Vegetables
- 3 tablespoons olive oilUse good quality extra virgin olive oil for best flavor
- 4 cloves garlic, mincedFresh garlic is essential - don't substitute jarred
- 1 teaspoon dried oreganoMediterranean oregano works best
- 1/2 teaspoon red pepper flakesAdjust to taste for desired heat level
- Zest of 1 lemonZest before juicing for easier handling
- 1/2 cup pasta cooking waterReserve extra in case you need more for sauce
Cheese & Seasonings
- 1 pound rigatoni pastaUse good quality bronze-cut pasta for best texture
- 1/2 cup oil-packed sun-dried tomatoes, drained and choppedPat dry with paper towel to remove excess oil
- 3 cups fresh spinach, roughly choppedBaby spinach works great and needs minimal prep
- 1 1/2 cups crumbled feta cheeseUse block feta, not pre-crumbled, for creamier results
- 1/4 cup fresh parsley, choppedItalian flat-leaf parsley has the best flavor
- 2 tablespoons fresh basil, choppedAdd right before serving for maximum freshness
- 2 tablespoons pine nuts, toasted (optional)Toast in dry pan until golden for best flavor
- Salt and black pepper to tasteSalt the pasta water generously - it should taste like the sea
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta cooking water before draining. The pasta should be firm to the bite with a slight resistance in the center.
Prepare the Aromatics
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned. Add sun-dried tomatoes and cook for another 2 minutes, stirring occasionally to prevent sticking.
Wilt the Spinach
Add chopped spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes. The spinach should be bright green and tender but not mushy. Season with oregano, salt, and black pepper. Remove from heat if pasta isn't ready yet.
Combine and Toss
Add drained pasta to the skillet along with 1/2 cup reserved pasta water. Return to low heat and toss everything together vigorously. Add crumbled feta cheese, fresh parsley, basil, and lemon zest. Toss gently but thoroughly until the cheese begins to melt and coat the pasta, creating a creamy sauce. Add more pasta water 2 tablespoons at a time if needed for desired consistency.
Finish and Serve
Remove from heat and taste for seasoning, adjusting salt and pepper as needed. The pasta should be glossy and evenly coated with a creamy feta sauce. Garnish with toasted pine nuts if using, extra crumbled feta, and fresh herbs. Serve immediately in warm bowls while hot and creamy for the best texture and flavor.
Recipe Notes & Tips
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce as it sits. To reheat, add a splash of water or broth to a skillet and warm gently over medium-low heat, stirring frequently. You can also microwave in 30-second intervals, stirring between, with a tablespoon of water added. Freshen up leftovers with a sprinkle of fresh herbs and extra feta. This pasta doesn't freeze well due to the cheese and fresh vegetables.
Serving Suggestions
Serve this pasta as a main course with crusty bread and a simple green salad dressed with lemon vinaigrette. It also works beautifully as a side dish alongside grilled chicken, lamb, or fish. For a complete Mediterranean feast, pair with roasted vegetables, hummus, and olives. This pasta is rich enough to be satisfying on its own but light enough that you won't feel weighed down. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the feta and lemon perfectly.
Variations
Try adding grilled chicken, shrimp, or chickpeas for extra protein. Swap spinach for arugula for a peppery bite, or use kale for heartier greens (increase wilting time to 4-5 minutes). Add artichoke hearts, kalamata olives, or roasted red peppers for more Mediterranean flavors. For a different cheese profile, try half feta and half ricotta salata. You can also use penne, ziti, or shells instead of rigatoni—just choose a shape with ridges or hollows to catch the sauce. Add a splash of white wine to the garlic for extra depth.