Mediterranean Olive Oil Pasta

Method5 steps

1. 1

   Step 1: Have the garlic crushed, parsley and scallions chopped, tomatoes halved, artichokes drained, olives halved, feta crumbled and lemon zested before starting the quick sauce. Cook the spaghetti in plenty of boiling water seasoned with salt and some of the divided olive oil, reserving the rest of that oil for the sauce. Follow the pasta package directions until al dente; the author’s spaghetti took about 6 minutes.

   Uses 1 pound dry spaghetti · Water, enough to boil the spaghetti according to its package · Salt for pasta water and a pinch for the sauce · Some of the ½-cup olive-oil stock for the pasta water; reserve the rest for the sauce

2. 2

   Step 2: When the spaghetti is almost cooked, heat the remaining divided olive oil in a large skillet over medium heat until it shimmers. Add the crushed garlic (4) and a pinch of salt. Stir for 10 seconds, keeping the garlic pale rather than browned.

   Stir garlic briefly · 1 minUses Remaining olive oil from the divided ½-cup stock for the skillet · 4 garlic cloves, crushed · A pinch of salt for the garlic sauce

3. 3

   Step 3: Reduce the skillet from step 2 to low heat. Stir in the chopped parsley (1 cup), halved tomatoes and chopped scallion (3) whites and greens. Warm through for about 30–60 seconds, checking from 30 seconds.

   Warm parsley, tomatoes and scallions · 1 minUses Pale garlic, salt and olive oil in the skillet · 1 cup chopped fresh parsley · 12 ounces grape tomatoes, halved · 3 scallions, trimmed, whites and greens chopped

4. 4

   Step 4: Drain the al dente spaghetti from step 1 and add it to the warm garlic, tomato and herb skillet from step 3. Toss thoroughly to coat, then add the teaspoon of black pepper (1 teaspoon) and toss again.

   Uses All drained spaghetti; cooking water discarded · Warm garlic, olive oil, parsley, tomato and scallion skillet · 1 teaspoon black pepper

5. 5

   Step 5: Add the drained marinated artichokes, halved olives, ¼ cup feta, torn basil (10–15) and lemon zest to the coated spaghetti from step 4. Add the optional red pepper flakes to taste and toss once more. Serve immediately, with optional extra basil and feta.

   Uses Black-pepper spaghetti with garlic, olive oil and warm vegetables · 6 ounces marinated artichoke hearts, drained · ¼ cup pitted Kalamata olives, halved · ¼ cup crumbled feta cheese · 10–15 fresh basil leaves, torn · Zest of 1 lemon · Crushed red pepper flakes, to taste, optional · Additional fresh basil for serving, as desired