Name: Simple Mediterranean Olive Oil Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 lb thin spaghetti; 1/2 cup Early Harvest Greek Extra Virgin Olive Oil; 4 garlic cloves, crushed; Salt, to taste; 1 cup chopped fresh parsley; 12 oz grape tomatoes, halved; 3 scallions (green onions), top trimmed and both whites and greens chopped; 1 tsp black pepper; 6 oz marinated artichoke hearts, drained; 1/4 cup pitted olives, halved; 10-15 fresh basil leaves, torn; Zest of 1 lemon; Crushed red pepper flakes (optional); 1/4 cup crumbled feta cheese (plus extra if desired)

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Introduction

This Simple Mediterranean Olive Oil Pasta is a fresh and vibrant dish that’s perfect for a quick weeknight meal. Loaded with garlic, tomatoes, olives, and feta, it combines bright flavors with the richness of extra virgin olive oil. Ready in under 30 minutes, it’s a delightful way to enjoy a taste of the Mediterranean at home.

This dish shows a bowl filled with a serving of spaghetti pasta, mostly yellow with a slightly glossy look. Among the pasta, there are layers of green basil leaves scattered on top and mixed inside. Small chunks of white cheese crumbles are spread across the dish. There are bright red and yellow cherry tomato halves, a few pieces of pale artichoke hearts, and bits of dark purple olives adding contrast. The pasta is also sprinkled with red pepper flakes and finely chopped green parsley, giving small pops of red and green color. The bowl itself is white with a speckled texture, and the whole setup sits on a white marbled surface. A fork is partly visible tangled in the pasta photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb thin spaghetti
1/2 cup Early Harvest Greek Extra Virgin Olive Oil
4 garlic cloves, crushed
Salt, to taste
1 cup chopped fresh parsley
12 oz grape tomatoes, halved
3 scallions (green onions), top trimmed, 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)

Instructions

Step 1: Cook the thin spaghetti pasta according to package instructions until al dente. Use plenty of boiling water, seasoned with salt and a splash of olive oil. Drain the pasta when ready.
Step 2: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Reduce heat to low and add crushed garlic with a pinch of salt. Stir for about 10 seconds until fragrant.
Step 3: Add chopped parsley, halved grape tomatoes, and chopped scallions to the skillet. Cook gently for about 30 seconds until warmed through, stirring occasionally.
Step 4: Drain the pasta and return it to its cooking pot. Pour the warm olive oil sauce over the pasta and toss to coat well. Sprinkle in black pepper and toss again.
Step 5: Add marinated artichoke hearts, halved olives, crumbled feta, torn basil leaves, and lemon zest. Toss everything lightly to combine.
Step 6: Serve immediately in bowls. Optionally garnish with extra basil leaves, feta cheese, or a pinch of crushed red pepper flakes for a little heat. Enjoy!

Tips & Variations

Use high-quality extra virgin olive oil for the best flavor.
Substitute grape tomatoes with cherry tomatoes or sun-dried tomatoes for a different texture.
Add toasted pine nuts or walnuts for extra crunch.
For a vegan option, omit the feta or use a plant-based cheese alternative.
Fresh lemon zest brightens the dish—don’t skip it!

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of olive oil or water to keep it moist. This pasta is best enjoyed fresh for the brightest flavors.

How to Serve

Two black bowls of spaghetti sit on a white marbled surface, each bowl filled with three main layers: a base of light golden spaghetti noodles, a middle layer of mixed vegetables including green spinach leaves, red and yellow cherry tomatoes, and pale artichoke pieces, and a top layer scattered with white crumbled cheese and red chili flakes. A silver fork rests in the bottom bowl with a small portion of pasta twirled around its tines. To the side, there is a small white bowl filled with crushed red pepper flakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can use any long pasta like linguine, fettuccine, or even penne. Just adjust the cooking time based on the type of pasta you choose.

Is it necessary to cook the garlic for only 10 seconds?

Cooking the garlic briefly ensures it releases its aroma without becoming bitter or burnt. Keep the heat low and watch carefully for the best flavor.