Olive Oil Pasta

This Mediterranean-inspired pasta dish not only tantalizes your taste buds but also nourishes your body. Bursting with fresh ingredients like tomatoes, parsley, and basil, it's packed with vitamins and antioxidants to support your overall health. The star ingredient, Greek extra virgin olive oil, provides healthy fats while enhancing the flavors. Plus, the addition of artichoke hearts and olives adds a dose of fiber and heart-healthy nutrients. Indulge in this flavorful and wholesome meal that's as good for your body as it is for your palate.

INSTRUCTIONS

• 1 lb thin spaghetti

• ½ cup Early Harvest Greek Extra Virgin Olive Oil (or Private Reserve Extra Virgin Olive Oil)

• 4 garlic cloves, crushed

• Salt

• 1 cup chopped fresh parsley

• 12 oz grape tomatoes, halved

• 3 scallions (green onions), top trimmed, both whites and greens chopped

• 1 tsp black pepper

• 6 oz marinated artichoke hearts, drained

• ¼ cup pitted olives, halved

• ¼ cup crumbled feta cheese, more if you like

• 10-15 fresh basil leaves, torn

• Zest of 1 lemon

• Crushed red pepper flakes, optional

INSTRUCTIONS

1. Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).

2. Heat the extra virgin olive oil in a large cast iron skillet over medium heat when the pasta is almost cooked. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes, and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.

3. When the pasta is ready, remove it from the heat, drain the cooking water, and return it to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.

4. Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!