Description
A quick, fresh Mediterranean olive oil pasta made with garlic, tomatoes, olives, artichoke hearts, feta, and herbs. Light yet flavorful, perfect for lunch or dinner.
Ingredients
- 1 lb thin spaghetti
- ½ cup extra virgin olive oil
- 4 garlic cloves, crushed
- Salt, to taste
- 1 cup chopped fresh parsley
- 12 oz grape tomatoes, halved
- 3 scallions, chopped
- 1 tsp black pepper
- 6 oz marinated artichoke hearts, drained
- ¼ cup pitted olives, halved
- ¼ cup crumbled feta cheese (or more if preferred)
- 10–15 fresh basil leaves, torn
- Zest of 1 lemon
- Crushed red pepper flakes (optional, to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions (about 6 minutes).
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Reduce heat and add the crushed garlic with a pinch of salt, stirring constantly for about 10 seconds. Do not let garlic brown.
- Stir in the parsley, halved tomatoes, and chopped scallions. Cook over low heat until just warmed through, about 30 seconds.
- Drain the cooked pasta and return it to the pot. Pour the olive oil–garlic mixture over the pasta and toss well to coat.
- Add the black pepper, artichoke hearts, olives, feta, basil, and lemon zest. Toss gently to combine.
- Serve immediately, optionally topping with extra basil or feta.
Notes
- Use gluten-free pasta to make the dish gluten-free.
- For added protein, top with grilled chicken, shrimp, or tuna.
- Sun-dried tomatoes or capers can be used for variation.
- Add lemon juice or white wine for brightness.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently with a splash of water or olive oil.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
