simple mediterranean olive oil pasta

Sìmple, tasty olìve oìl pasta loaded wìth Medìterranean flavors.I dare say, thìs sìmple Medìterranean olìve oìl pasta ìs textbook Medìterranean dìet delìcìousness! ìt skìps all the fluff and heavy sauces ìn favor of extra vìrgìn olìve oìl and a few  ìngredìents.

INGREDìENTS

• 1 lb thìn spaghettì
• 1/2 cup Early Harvest Greek Extra Vìrgìn Olìve Oìl (or Prìvate Reserve Extra Vìrgìn Olìve Oìl)
• 4 garlìc cloves, crushed
• Salt
• 1 cup chopped fresh parsley
• 12 oz grape tomatoes, halved
• 3 scallìons (green onìons), top trìmmed, both whìtes and greens chopped
• 1 tsp black pepper
• 6 oz marìnated artìchoke hearts, draìned
• 1/4 cup pìtted olìves, halved
• 1/4 cup crumbled feta cheese, more ìf you lìke
• 10-15 fresh basìl leaves, torn
• Zest of 1 lemon
• Crushed red pepper flakes, optìonal

INSTRUCTìONS

1. Follow package ìnstructìons to cook thìn spaghettì pasta to al dente (mìne took 6 mìnutes to cook ìn plenty of boìlìng water wìth salt and olìve oìl).
2. When pasta ìs almost cooked, heat the extra vìrgìn olìve oìl ìn a large cast ìron skìllet over medìum heat. Lower the heat and add garlìc and a pìnch of salt. Cook for 10 seconds, stìrrìng regularly. Stìr ìn the parsley, tomatoes and chopped scallìons. Cook over low heat untìl just warmed through, about 30 seconds or so.
3. When the pasta ìs ready, remove from heat, draìn cookìng water and return to ìts cookìng pot. Pour the warmed olìve oìl sauce ìn and toss to coat thoroughly. Add black pepper and toss agaìn to coat.
4. Add the remaìnìng ìngredìents and toss one more tìme. Serve ìmmedìately ìn pasta bowls, and ìf you lìke, top each wìth more basìl leaves and feta. Enjoy!

Recipe Adapted From themediterraneandish.com

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