Mediterranean Pasta

I treated myself to a new cookbook (inspired by one of my cooking students - thank you!) and I couldn’t wait to try some of the recipes. And they haven’t disappointed me! This easy and delicious pasta dish incorporates all the flavors of Greece. If you want to expand your Mediterranean recipe collection, then I highly recommend investing in The Mediterranean Dish by Suzy Karadsheh. Don’t be put off by the long ingredient list!

Ingredients

1 pound thin spaghetti

Extra virgin olive oil

4 large garlic cloves

1 cup roughly chopped fresh flat-leaf parsley

2 cups halved cherry or grape tomatoes

3 scallions, trimmed, white and green parts chopped

1 cup drained and quartered jarred marinated artichoke hearts

1/4 cup halved pitted kalamata olives

2 to 3 ounces creamy feta cheese, crumbled (about 1/2 cup)

1 cup torn fresh basil leaves plus more if desired

Grated zest of 1 lemon

1/2 teaspoon red pepper flakes (optional

Creating the Magic!

Bring a large pot of salted water to a rolling boil, add the pasta, and cook according to package instructions until the spaghetti is al dente, 7 to 8 minutes.

When the pasta is almost ready, heat about 1/2 cup of olive oil in a large, heavy skillet over medium heat. Turn the heat to low, add the garlic and a pinch of salt, then cook fo 10 seconds, stirring frequently, taking care not to let the garlic barn. Add the parsley, tomatoes, and scallions and stir. Cook until just warmed through, about 30 seconds.

Drain the pasta and return it to the pot. Pour the warmed olive oil sauce over the pasta, then season to taste with salt and black pepper. Add the arthichoke hearts, olives, feta, basil, lemon zest, and red pepper flakes (if using), and toss one more time.

Transfer the spaghetti and sauce to serve bowls and add a little more basil to your liking. Serve immediately.