Simple Mediterranean Pasta with Olive Oil
Makes 6 servings
Pasta sauced simply with olive oil is one of my favorite Mediterranean delicacies. This recipe is full of flavor and takes very little time to prepare, plus it’s completely vegetarian. Top the dish off with extra feta cheese or add some other protein if you desire—but you won’t need it: this is a perfect dinner to enjoy with friends and family all on its own!
INGREDIENTS
1 lb. thin spaghetti
½ cup extra-virgin olive oil
3 cloves garlic, crushed
Salt, to taste
1 cup chopped fresh parsley
1 oz. cherry tomatoes, halved
3 scallions, chopped into ¼-inch pieces
1 tbsp. black pepper
1¼ cups artichoke hearts (optional)
¼ cup black olives, pitted and halved (optional)
¼ cup crumbled feta cheese, plus more for serving (optional)
10 basil leaves
Zest of 1 lemon
Crushed red pepper flakes (optional)
INSTRUCTIONS
1. Cook the spaghetti according to the package directions until al dente.
2. When the pasta is nearly done, heat the olive oil in a medium skillet over medium heat. Add garlic and a pinch of salt, and cook, stirring, for 10 seconds. Add the parsley, tomatoes and scallions. Cook, stirring, until heated through, about 30 seconds.
3. Once the pasta is cooked, drain and return the pasta to the pot. Pour the hot olive oil sauce over the pasta and stir to coat. Add the black pepper and toss to combine.
4. Add the artichokes and olives, if using, and stir in the feta. Divide among bowls and garnish each serving with several basil leaves, lemon zest, crushed pepper flakes and additional feta cheese, if desired.
This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here
