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Mediterranean Pasta Recipe

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This recipe for Mediterranean Pasta, by , is from A Kitchen Grimoire, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tonia Starkey (Nana)

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. thin spaghetti
1/2 c. extra virgin olive oil
1/2 c. extra virgin olive oil (yes, I did intentionally add that twice - you will see why)
4 garlic cloves, crushed
1 Tbsp. kosher salt
1 pinch of kosher salt
1 c. chopped fresh parsley
12 oz. grape tomatoes halved
3 scallions (or green onions), top trimmed, both green and whites chopped
1 tsp. black pepper
6 oz. marinated artichoke hearts, drained (sometimes I don't even bother draining them because I like the flavor of the oil they are in)
1/4 c. pitted olives, drained (black is fine but kalamata are the best to use)
1/4 c. crumbled Feta cheese (I like the seasoned best but you can use regular)
10-15 fresh basil leaves, roll these like a cigar then slice them
zest of 1 lemon
1/4 tsp red pepper flakes

Directions:
Directions:
In a large stockpot, add 6-8 cups after, 1 Tbsp. kosher salt and 1/2 c. extra virgin olive oil (this is why I listed it twice), bring to a full rolling boil. Add spaghetti noodles and cook until al dente, about 6-8 minutes.

When pasta is almost cooked, heat 1/2 c. extra virgin olive oil into a large cast-iron skillet over medium heat. Lower heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in parsley, tomatoes, and chopped scallions (or green onions). Cook over low heat until just warmed through, about 30 seconds.

When pasta is ready, remove from heat, drain cooking after and return it to the cooking pot. Pour the warmed olive oil sauce in and toss to completely coat the pasta. Add black pepper and toss again. Add remaining ingredients and toss between additions.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This goes great with the Mediterranean Chicken Breast Recipe. I like to remove the chicken from the skillet, toss the pasta into the skillet and serve the chicken on top of the pasta.

 

 

 

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