Description
This Simple Mediterranean Olive Oil Pasta is a light, flavorful, and fresh pasta dish inspired by Mediterranean ingredients. It features thin spaghetti tossed in a fragrant garlic and extra virgin olive oil sauce, combined with fresh parsley, grape tomatoes, scallions, marinated artichoke hearts, olives, and crumbled feta cheese. Enhanced with lemon zest, fresh basil, and optional crushed red pepper flakes, this dish is a perfect easy-to-make meal with vibrant colors and bold tastes.
Ingredients
Dry Ingredients
- 1 lb thin spaghetti
- Salt, to taste
- 1 tsp black pepper
- Crushed red pepper flakes, optional
Olive Oil Sauce
- 1/2 cup Early Harvest Greek Extra Virgin Olive Oil or Private Reserve Extra Virgin Olive Oil
- 4 garlic cloves, crushed
- Pinch of salt
- 1 cup chopped fresh parsley
- 12 oz grape tomatoes, halved
- 3 scallions (green onions), top trimmed, whites and greens chopped
Additional Ingredients
- 6 oz marinated artichoke hearts, drained
- 1/4 cup pitted olives, halved
- 1/4 cup crumbled feta cheese, plus more for serving if desired
- 10-15 fresh basil leaves, torn
- Zest of 1 lemon
Instructions
- Cook Pasta: Follow the package instructions to cook the thin spaghetti to al dente, typically about 6 minutes in plenty of boiling salted water with a splash of olive oil to prevent sticking. Drain once cooked.
- Prepare Olive Oil Sauce: While the pasta is almost done, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Reduce the heat to low, add the crushed garlic and a pinch of salt, and cook for about 10 seconds, stirring regularly to release the aroma without burning.
- Add Fresh Vegetables: Stir in the chopped parsley, halved grape tomatoes, and chopped scallions. Cook over low heat just until warmed through, around 30 seconds, preserving freshness and color.
- Toss Pasta with Sauce: Remove the pan from heat once the sauce is ready. Drain the cooked pasta and return it to its pot. Pour the warmed olive oil sauce over the pasta and toss thoroughly to coat every strand.
- Add Remaining Ingredients: Add the black pepper, marinated artichoke hearts, olives, crumbled feta cheese, torn fresh basil leaves, and lemon zest to the pasta. Toss everything once more to integrate all flavors beautifully.
- Serve: Plate the pasta immediately into bowls. Optionally garnish with extra basil leaves and more crumbled feta cheese. Serve warm and enjoy the vibrant Mediterranean flavors.
Notes
- For best flavor, use high-quality extra virgin olive oil, preferably Early Harvest Greek or Private Reserve.
- Do not overcook the pasta; al dente maintains a pleasant texture that pairs nicely with the fresh sauce.
- Adjust the amount of garlic and crushed red pepper flakes to your taste preferences.
- This dish is best served immediately to appreciate the freshness of the ingredients.
- Leftovers can be stored in the refrigerator for up to 2 days but are best eaten fresh.
