30 minutes
A Mediterranean-inspired pasta dish with the zest of lemon, green olives, and feta cheese.
0 lb
Green Olives, smashed and pitted
0 oz
Feta Cheese, crumbled
0 oz
Lemon, zested and juiced
each
Garlic, freshly grated
cloves
teaspoons
to taste
tablespoons
to taste
1. Cook the Pasta
Set a large pot of water on the stove, sprinkle in a generous pinch of kosher salt, and bring it to a rolling boil. Add a pound of cavatappi pasta and stir occasionally to prevent sticking. Cook until al dente, then drain, reserving a cup of the pasta water.
2. Warm the Olives
In a saucepan or skillet, warm the olive oil over medium heat. Add the smashed and pitted green olives and sauté for a couple of minutes.
3. Add Aromatics
Stir in the freshly grated garlic, zest of a lemon, and a sprinkle of red-pepper flakes to the skillet with olives. Sauté for thirty seconds until fragrant.
4. Combine Pasta and Olive Mixture
Toss the drained pasta into the skillet with the olive mixture, adding a splash of the reserved pasta water and a drizzle of fresh lemon juice. Stir until the pasta is well coated.
5. Finish with Feta
Crumble in the feta cheese and stir the pasta gently. Finish with a twist of black pepper to taste, and optionally, another pinch of red-pepper flakes for extra heat.
Choose high-quality extra-virgin olive oil, ripe lemons, brined Greek or French feta, and mild, buttery green olives such as Castelvetrano or Cerignola.
Whisk lemon juice, olive oil, and pasta water to create an emulsion for sauce that clings to the pasta.
Zest lemons before juicing to avoid the bitter pith, adding zest at the end to retain aroma.
Select a pasta shape that holds the sauce well, like spaghetti, linguine, or fettuccine, and cook it al dente for texture contrast.
Add freshly chopped herbs like mint, basil, or parsley just before serving for freshness.
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