SIMPLE MEDITERRANEAN OLIVE OIL PASTA

This simple olive oil pasta recipe takes inspiration from a Naples dish called “spaghetti aglio e olio. Or,”spaghetti with garlic and oil.”

In a typical spaghetti aglio e olio recipe, pasta is coated in a simple garlic-olive oil sauce, then garnished with parsley and grated Parmesan.

But this Mediterranean olive oil pasta goes just a little bit further, by adding a few favorite ingredients like grape tomatoes, marinated artichoke hearts, feta and olives.

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. .........................................

for full recipes please see : www.themediterraneandish.com

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