SIMPLE MEDITERRANEAN OLIVE OIL PASTA
I darè say, this simplè Mèditèrranèan olivè oil pasta is tèxtbook Mèditèrranèan dièt dèliciousnèss! It skips all thè fluff and hèavy saucès in favor of èxtra virgin olivè oil and a fèw ingrèdiènts.Simplè, tasty olivè oil pasta loadèd with Mèditèrranèan flavors.
INGRèDIèNTS
- 1 lb thin spaghètti
- 1/2 cup èarly Harvèst Grèèk èxtra Virgin Olivè Oil (or Privatè Rèsèrvè èxtra Virgin Olivè Oil)
- 4 garlic clovès, crushèd
- Salt
- 1 cup choppèd frèsh parslèy
- 12 oz grapè tomatoès, halvèd
- 3 scallions (grèèn onions), top trimmèd, both whitès and grèèns choppèd
- 1 tsp black pèppèr
- 6 oz marinatèd artichokè hèarts, drainèd
- 1/4 cup pittèd olivès, halvèd
- 1/4 cup crumblèd fèta chèèsè, morè if you likè
- 10-15 frèsh basil lèavès, torn
- Zèst of 1 lèmon
- Crushèd rèd pèppèr flakès, optional
INSTRUCTIONS
- Follow packagè instructions to cook thin spaghètti pasta to al dèntè (minè took 6 minutès to cook in plènty of boiling watèr with salt and olivè oil).
- Whèn pasta is almost cookèd, hèat thè èxtra virgin olivè oil in a largè cast iron skillèt ovèr mèdium hèat. Lowèr thè hèat and add garlic and a pinch of salt. Cook for 10 sèconds, stirring règularly. Stir in thè parslèy, tomatoès and choppèd scallions. Cook ovèr low hèat until just warmèd through, about 30 sèconds or so.
- Whèn thè pasta is rèady, rèmovè from hèat, drain cooking watèr and rèturn to its cooking pot. Pour thè warmèd olivè oil saucè in and toss to coat thoroughly. Add black pèppèr and toss again to coat.
- Add thè rèmaining ingrèdiènts and toss onè morè timè. Sèrvè immèdiatèly in pasta bowls, and if you likè, top èach with morè basil lèavès and fèta. ènjoy!
Recipe Adapted From:themediterraneandish.com
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