The main source of carbohydrates in a traditional Mediterranean diet are cereals and grains, although there are a great number of different ways that Mediterranean foods employ crops like wheat, including making pasta. While Italian pasta may be well-known around the world, several other Mediterranean countries also enjoy a dish remarkably similar to it: Local pasta from the Greek islands, like kritharaki and skioufihta, are widely consumed there, but couscous, a very near relative of pasta, is common in Morocco and other North African nations. Another extremely significant Mediterranean meal is bread. For example, consider the light focaccia from Italy, which is frequently topped with herbs and oil, or the pita from Greece, which is equally as famous throughout the Middle East but has a different flavor profile.
Pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines.
In terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content. Pasta may be enriched or fortified, or made from whole grains.
Boil the pasta according to the directions on the package.
Chop everything up. We like to cut the garlic into thin slices and halve the kalamata olives and cherry tomatoes.
Heat the olive oil over medium heat. Add in garlic and red chili flakes and stir for a minute or two, then add in cherry tomatoes for another minute or so.
Add in the pasta along with olives, artichoke hearts, oregano and parsley. Give it a quick stir, garnish with feta cheese and… done!