Hello foodie friends! As I continue my #pastaaroundtheworld series this week, I am excited to feature my Greek Spaghetti Toss. This pasta dish is filled with so many amazing greek flavors of kalamata olives, feta, oregano, capers and the purest greek extra virgin olive oil. This is a quick dish that can be put together during the week for those busy nights. It is very light and perfect for spring/summer. If you are a pasta lover like me you will definitely love this dish. Pair this pasta dish with your favorite wine and now you have the perfect pasta and wine night to enjoy!
Greek Spaghetti Toss
12 ounces spaghetti
4 tablespoons good quality extra virgin olive oil
3-4 cloves garlic, minced or you can use a garlic crusher
2 roma tomatoes, diced
1/4 cup kalamata olives
3 tablespoons of capers, drained
1/4 cup fresh basil, chopped (reserve a little for garnish)
1 teaspoon crushed red pepper flakes (feel free to add more for extra spice)
1 small jar of artichokes, chopped (feel free to use either marinated or non-marinated)
5 oz feta cheese, crumbed (reserve a little extra for garnish)
salt & pepper
Cook spaghetti in boiling salted water according to directions on package. Just about 5 minutes before pasta is done, heat up a sauté pan with oil. Once your sauté pan is hot add garlic and crushed red pepper flakes. Sauté garlic and crushed red pepper flakes until lightly golden and fragrant. Add in tomatoes, olives, capers, artichokes, feta and basil. Cook for about 5-10 minutes. Season with salt and pepper. Add spaghetti to sauté pan and toss to combine. To serve, transfer spaghetti to a bowl and add the rest of the feta cheese as well as the basil. Enjoy!