Simple Mediterranean Olive Oil Pasta
I dare say, this easy Mediterranean oil alimentary paste is textbook Mediterranean diet deliciousness! It skips all the fluff and significant sauces in favor of additional virgin oil and many ingredients.
This simple oil alimentary paste instruction takes inspiration from a Napoli dish referred to as “spaghetti aglio e olio. Or,”spaghetti with garlic and oil.”
In a typical alimentary paste aglio e olio instruction, alimentary paste is coated in an exceedingly easy garlic-olive oil sauce, then fancy with parsley and grated Parmesan. however this Mediterranean oil alimentary paste goes simply a touch bit additional, by adding many 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
- 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).
- 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, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
- When the pasta 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.
- 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!
Recipe From : The Mediterranean Dish
