Spaghetti With Feta Olives And Garlic Beans Recipes

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
• While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
• Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
• Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

15-MINUTE MEDITERRANEAN PASTA

Steps:

• Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
• While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat, if needed, so the garlic doesn't brown too quickly. After ten minutes discard the garlic and turn off the heat.
• Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.

MEDITERRANEAN PASTA WITH FETA AND OLIVES

Steps:

• Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of starchy pasta water before draining.
• Meanwhile, heat the olive oil in a large pan and saute the red onion for 2-3 minutes over medium heat.
• When the onion has softened a bit, stir in the garlic and continue to cook for another minute until fragrant.
• Stir in the tomato paste, dried oregano, dried basil and red chilli flakes, then add the chopped tomatoes.
• Allow the sauce to simmer for a minute, then stir in the fresh parsley, Kalamata olives and artichokes.
• Add a dash of pasta water if the sauce looks too thick, and then stir in the feta cheese. Add the cooked linguine to the pan and toss gently until they're well covered in sauce.
• Sprinkle the fresh basil on top, season with freshly ground black pepper, divide into bowls and serve immediately.

SPAGHETTI WITH FETA, OLIVES AND GARLIC BEANS

Steps:

• In a small saute pan, heat the olive oil over medium-low heat, add the onion and cook slowly until it is translucent. Add the three cloves of minced garlic and continue cooking for one minute. Add the beans and cover the pan. Cook slowly for about 30 minutes, until the beans are soft. If the mixture dries, add a few tablespoons of water. Season with salt and pepper.
• Meanwhile, bring a large pot of water to a rolling boil. Add the spaghetti and boil for about two to three minutes if using fresh pasta or 10 to 12 minutes if using dried, until the spaghetti is al dente. (Depending on the brand of spaghetti, cooking times may vary.) Drain well.
• In a small bowl, combine the chopped olives with the finely chopped garlic. Set aside.
• In another small bowl, toss the diced tomatoes with the fresh lemon juice. Set aside.
• In a large saute pan, heat the butter until it is nut-colored. Add the cooked pasta and toss. Add the feta cheese and stir until slightly softened, about five to seven minutes.
• Transfer a portion of the pasta onto each plate. In a straight line down the center of the plate, top the spaghetti with one mound of the bean mixture, one of the tomato-lemon mixture and a pile of the olive-garlic mixture. Serve immediately.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

PASTA WITH FETA AND GREEN OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
• Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
• Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

OLIVE AND FETA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
• Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

SPAGHETTI WITH FETA CHEESE

Steps:

• Mix all ingredients together and marinate at room temperature for 1 hour.
• (If you want the cheese to melt more, cook over medium heat for about 10 minutes- but it is not necessary to cook the sauce).
• Toss with cooked pasta and sprinkle some Parmesan cheese on top.