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Olive Oil Pasta with Mediterranean flavours

Ingredients

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  • 1 lb thin spaghetti

  • 1/2 cup A³  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

  • Optional crushed red pepper flakes

Directions

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  1. Cook thin spaghetti pasta to al dente (according to package instructions), in plenty of boiling water with a pinch of salt and a few drops of olive oil.

  2. In the meantime, heat the extra virgin olive oil in a large pan over medium heat.

  3. Lower the heat and add the garlic and a pinch of salt. Cook for 10 seconds, stirring regularly.

  4. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.

  5. When the pasta is ready, remove from heat, drain the water and return to its cooking pot.

  6. Pour the warmed olive oil sauce in and toss to coat thoroughly.

  7. Add black pepper and toss again to coat.

  8. Add the remaining ingredients and toss one more time.

  9. Serve immediately and top with more basil leaves and feta cheese to your taste.

 

Enjoy!

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