Mediterranean Olive Oil Pasta

4.96 from 85 votes

Simple, tasty olive oil pasta loaded with Mediterranean flavors.

Prep Time5

Cook Time9

Course: Dinner, Entree

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

1 pound 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 Kalamata 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

Cook spaghetti: Follow package instructions to cook the spaghetti to al dente in plenty of boiling water with salt and olive oil. For me, it took about 6 minutes.
Make the sauce: When the pasta is almost cooked, set a large skillet over medium heat, and add extra virgin olive oil. Once the oil begins to shimmer, add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Reduce the heat to low, stir in the parsley, tomatoes, and chopped scallions. Cook until just warmed through, about 30 to 60 seconds.
Drain the pasta: When the pasta is ready, remove from heat, drain the spaghetti, and add it to the skillet with the sauce. Toss to coat thoroughly. Add black pepper and toss again to coat.
Finish and serve: Add the artichokes, olives, feta, basil, lemon zest, and crushed red pepper flakes to taste (if using). Toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

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