Simple Mediterranean Olive Oil Pasta
from https://www.themediterraneandish.com/

"I dare say, this simple Mediterranean olive oil pasta is textbook Mediterranean diet deliciousness! It skips all the fluff and heavy sauces in favor of extra virgin olive oil and a few ingredients.

This simple olive oil pasta recipe takes inspiration from a Naples dish called “spaghetti agolio e olio." Or,”spaghetti with garlic and oil.” In a typical spaghetti agolio e olio recipe, pasta is coated in a simple garlic-olive oil sauce, then garnished with parsley and grated Parmesan.

First, this dish makes a feature of olive oil and relies heavily on its flavor. The oil is briefly heated through, but not cooked. That’s why, you’ll want to use the best quality extra virgin olive oil you can afford. Look for extra virgin olive oil that’s been cold pressed and with the lowest acidity you can find."

1 lb thin spaghetti
1/2 cup quality 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
1/4 cup pitted olives, halved
1/4 cup crumbled feta cheese, more if you like
10-15 fresh basil leaves, torn
Zest of 1 lemon
Crushed red pepper flakes, optional

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).

When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. 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.

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

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!

Yield: 4 - 6 servings