Mediterranean Olive Oil Pasta

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. Cook the spaghetti in plenty of boiling salted water, with a splash of olive oil, until al dente (about 6 minutes in the creator's test).
2. While the pasta cooks, heat the 1/2 cup Early Harvest Greek Extra Virgin Olive Oil in a large skillet over medium heat. When it shimmers, add the crushed garlic and a pinch of salt, and cook for 10 seconds, stirring often.
3. Lower the heat to low. Stir in the chopped parsley, halved grape tomatoes and chopped scallions, and cook until just warmed through, 30 to 60 seconds.
4. Drain the pasta, add it to the skillet and toss well to coat. Add the black pepper and toss again.
5. Add the marinated artichoke hearts, halved Kalamata olives, crumbled feta, torn basil leaves, lemon zest and red pepper flakes if using. Toss once more and serve right away in bowls, topped with extra basil and feta if you like.

Summarized from The Mediterranean Dish's video. Watch it for the details.