Simple Mediterranean Olive Oil Pasta

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Summer is here, and so are our day dreams about sitting out under the Mediterranean sun with our toes in the sand. Were here to bring that day dream a little closer to reality with one of our all time favorite Mediterranean recipes, Olive Oil Pasta.

Ingredients:

  • 1 whole package of thin spaghetti

  • 1/2 cup of Grove 45 EVOO

  • 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

  • 10-15 fresh basil leaves

  • Zest of 1 lemon

  • Crushed red pepper flakes, optional

Instructions

  1. Follow package instructions to cook thing spaghetti pasta to al dente ( ours 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, stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.

3. When the past 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!

Carolina Mejia