Simple Mediterranean Olive Oil Pasta

I dare say, this simple Mediterranean olive oil pasta is textbook Mediterranean eating regimen deliciousness! 

It skips all the fluff and heavy sauces in favor of greater virgin olive oil and a few components.

yield: 8 servingsKaterinaprint recipe

Simple Mediterranean Olive Oil Pasta

prep time: 10 MINScook time: 9 MINStotal time: 19 mins

Simple, tasty olive oil pasta loaded with Mediterranean flavors.

INGREDIENTS:

  • ½ cup Early Harvest Greek Extra Virgin Olive Oil (or Private Reserve Extra Virgin Olive Oil)
  • 1 lb thin spaghetti
  • 1 tsp black pepper
  • 4 garlic cloves, crushed
  • Zest of 1 lemon
  • Crushed red pepper flakes, optional
  • ¼ cup pitted olives, halved
  • 10-15 fresh basil leaves, torn
  • Salt
  • ¼ cup crumbled feta cheese, more if you like
  • 6 oz marinated artichoke hearts, drained
  • 3 scallions (green onions), top trimmed, both whites and greens chopped
  • 12 oz grape tomatoes, halved

INSTRUCTIONS:

  1. Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).
  2. When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
  3. When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
  4. Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

Created using The Recipes Generator

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