Print

Simple Mediterranean Olive Oil Pasta Recipe

Simple Mediterranean Olive Oil Pasta Recipe
Print Recipe

★★★★★

4.9 from 14 reviews

This Simple Mediterranean Olive Oil Pasta is a fresh and vibrant dish featuring spaghetti tossed with early harvest Greek extra virgin olive oil, garlic, fresh parsley, grape tomatoes, scallions, marinated artichoke hearts, olives, feta cheese, and brightened with lemon zest and basil leaves. It’s a perfect quick and healthy meal showcasing Mediterranean flavors.

Ingredients

Scale

Pasta

  • 1 lb thin spaghetti

Sauce & Vegetables

  • 1/2 cup Early Harvest Greek Extra Virgin Olive Oil
  • 4 garlic cloves, crushed
  • Salt, to taste
  • 1 cup chopped fresh parsley
  • 12 oz grape tomatoes, halved
  • 3 scallions (green onions), top trimmed, whites and greens chopped
  • 1 tsp black pepper
  • 6 oz marinated artichoke hearts, drained
  • 1/4 cup pitted olives, halved
  • 10–15 fresh basil leaves, torn
  • Zest of 1 lemon
  • Crushed red pepper flakes (optional)

Cheese

  • 1/4 cup crumbled feta cheese (add more if desired)

Instructions

  1. Cook the Pasta: Follow package instructions to cook the thin spaghetti to al dente. For this recipe, it took about 6 minutes in plenty of boiling salted water with a splash of olive oil to prevent sticking.
  2. Prepare the Olive Oil Sauce: When the pasta is nearly done, heat the Early Harvest Greek Extra Virgin Olive Oil in a large cast iron skillet over medium heat. Lower the heat and add the crushed garlic with a pinch of salt. Cook quickly for about 10 seconds while stirring regularly to release the garlic’s aroma without burning it. Then stir in the chopped fresh parsley, halved grape tomatoes, and chopped scallions. Cook gently over low heat until just warmed through, about 30 seconds.
  3. Toss Pasta with Sauce: Drain the cooked pasta well and return it to its cooking pot. Pour the warmed olive oil sauce over the pasta and toss thoroughly to coat every strand. Add black pepper and toss once more to evenly distribute the seasoning.
  4. Add Remaining Ingredients: Gently fold in the marinated artichoke hearts, halved pitted olives, crumbled feta cheese, torn basil leaves, and lemon zest. Toss again to combine and coat everything well.
  5. Serve and Garnish: Serve the pasta immediately in bowls. If desired, garnish each serving with additional torn basil leaves and extra feta cheese. Optionally sprinkle crushed red pepper flakes for a touch of heat. Enjoy your fresh, flavorful Mediterranean pasta!

Notes

  • Use early harvest Greek extra virgin olive oil for its bright, grassy flavor which is signature to this dish.
  • Cooking garlic briefly prevents bitterness and keeps it mild and fragrant.
  • Artichoke hearts and olives add a lovely briny note complementing the fresh vegetables.
  • Feel free to increase feta cheese for a richer taste or reduce for a lighter version.
  • Serve immediately to enjoy the freshness of the basil and olive oil sauce.
  • Crushed red pepper flakes are optional but add a nice subtle heat.

Nutrition

Keywords: Mediterranean pasta, olive oil pasta, vegetarian pasta, easy pasta recipe, garlic pasta, feta cheese pasta, artichoke pasta

Find it online: https://nayabaker.com/simple-mediterranean-olive-oil-pasta-recipe/