Simple Mediterranean Olive Oil Pasta
Ingredients
·
1 lb thin spaghetti
·
1/2 cup Early Harvest Greek Extra Virgin
Olive Oil (or Private Reserve Extra Virgin Olive Oil)
·
4 garlic cloves, crushed
·
Salt
·
1 cup chopped fresh parsley
·
12 oz grape tomatoes, halved
·
3 scallions (green onions), top trimmed,
both whites and greens chopped
·
1 tsp black pepper
·
6 oz marinated artichoke hearts, drained
·
1/4 cup pitted olives, halved
·
1/4 cup crumbled feta cheese, more if you
like
·
10–15 fresh basil leaves, torn
·
Zest of 1 lemon
·
Crushed red pepper flakes, optional
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!
Recipe Source : Click Here