Simple Mediterranean Olive Oil Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
9 mins
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Servings
4 -6
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Course
Main Course
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Cuisine
Mediterranean, Italian, Vegetarian
Simple Mediterranean Olive Oil Pasta
Description
Following al dente cooking, the thin spaghetti is drained and combined with a gently warmed sauce of extra virgin olive oil infused with crushed garlic, fresh parsley, halved grape tomatoes, and chopped scallions. The heat is kept low to gently warm the tomatoes without breaking them down, preserving their fresh bite. Black pepper is added before tossing again to coat.
Marinated artichoke hearts and halved olives provide briny complexity, while crumbled feta cheese introduces creamy saltiness. Torn fresh basil leaves and lemon zest finish the dish with aromatic and bright notes. The minimal cooking of the sauce ingredients allows their individual flavors to shine while melding with the pasta’s texture.
Served immediately in bowls, this Mediterranean olive oil pasta can be topped with extra basil or feta as preferred. The balance of fresh herbs, vegetables, and rich olive oil delivers a straightforward yet flavorful dish that works well as a simple lunch or light dinner.
Ingredients
- 1 lb thin spaghetti
- 1/2 cup extra virgin olive oil or Private Reserve Extra Virgin Olive Oil, Early Harvest Greek
- 4 garlic crushed, cloves
- salt
- 1 cup parsley chopped, fresh
- 12 oz grape tomatoes halved
- 3 scallion green onions, top trimmed, both whites and greens chopped
- 1 tsp black pepper
- 6 oz artichoke hearts drained, marinated
- 1/4 cup olive halved, pitted
- 1/4 cup feta cheese more if you like, crumbled
- 10-15 basil leaves torn, fresh
- lemon zest of 1
- crushed red pepper flakes optional
Instructions
- 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).
- 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.
- 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.
- 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!
Notes
- Use a high-quality or early harvest extra virgin olive oil for best flavor in this recipe.
User Reviews
Overall Rating
5
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