Pasta—Simple Mediterranean Olive Oil Pasta Greek

themediterraneandish.com

Jacquie G

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 to 15 fresh basil leaves, torn

Zest of 1 lemon

Crushed red pepper flakes, optional

Directions at themediterraneandish.com

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