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Simple Mediterranean Olive Oil Pasta
5 from 141 votes

Simple Mediterranean Olive Oil Pasta

This pasta dish pairs thin spaghetti with a lightly cooked sauce of garlic, fresh parsley, grape tomatoes, scallions, and extra virgin olive oil. Additional Mediterranean ingredients like marinated artichoke hearts, olives, crumbled feta, and fresh basil add varied textures and flavors. The pasta is gently tossed with the warm oil and vegetable mixture, absorbing the herbaceous and tangy elements, resulting in a fresh and savory pasta suited for a light meal.

Prep Time
10 mins
Cook Time
9 mins
Servings: 4 -6
Course: Main Course
Cuisine: Mediterranean, Italian, Vegetarian

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

    Cup of Yum
  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!

Notes

  • Use a high-quality or early harvest extra virgin olive oil for best flavor in this recipe.