ROASTED TOMATO MEDITERRANEAN SPAGHETTI WITH ARTICHOKE AND LEMON ZEST
RECIPES
ROASTED TOMATO MEDITERRANEAN SPAGHETTI WITH ARTICHOKE AND LEMON ZEST
Nick and I stumbled upon this recipe while looking for ways to make the most of all of the ingredients we had in our fridge and were pleasantly surprised with how delicious it ended up being.
The first time we made it we only had half the ingredients and the second time (pictured below) we tweaked a few things to perfect it.
serves 4
INGREDIENTS
1 package spaghetti (brands made in Italy are best)
1/2 cup Extra Virgin Olive Oil
4 garlic cloves, crushed
Himalayan Pink Salt
1 cup chopped fresh parsley
3 cups grape tomatoes, halved
3 green onions, thinly sliced
freshly ground black pepper
6 oz marinated artichoke hearts, drained and diced
3/4 cup pitted olives, halved
1/4 cup crumbled feta cheese, more if you like
10–15 fresh basil leaves, torn (save some to present on top)
Zest of 1 lemon
Crushed red pepper flakes, optional
DIRECTIONS
Start heating a large pot of water.
If you have a BBQ, spread the halved tomatoes out on a baking sheet lined with tinfoil, drizzle with olive oil and top with freshly ground salt and pepper. Place the tinfoil directly on the BBQ and cook until the tomatoes are blistered (about 10 minutes). Then remove them from the BBQ and set aside.
If you have an oven, place the tomatoes on a baking sheet lined with parchment paper, drizzle with olive oil and top with freshly ground salt and pepper and bake at 350ºF for 10 minutes or until tomatoes are blistered.
Follow package instructions to cook spaghetti pasta to al dente (it takes between 6 and 8 minutes).
When pasta is almost cooked, heat the extra virgin olive oil in a large skillet (with a lid) over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley and chopped scallions. Be careful not to splatter yourself when doing this. Cook over low heat until just warmed through, about 30 seconds or so.
When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot.
Pour the warmed olive oil sauce in and toss to coat thoroughly. Add the BBQ’d/roasted tomatoes and the black pepper and toss again to coat.
Add the remaining ingredients and toss one more time. Top with red pepper flakes, feta cheese and basil leaves for garnish. Serve immediately and if you like, top each with more basil leaves and feta. Enjoy!
This meal is great served with Cesar salad.
Spoil all of your senses, not just your tastebuds. click here to be transported to the Mediterranean with music to accompany your meal.
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