Need a quick pasta dish to assemble after a busy day? With easy-to-stock ingredients, this recipe from the NYT has been a new go-to dinner for us. Note: make sure to wait to add the feta until the very end — if you mix it in too early, it will dissolve. If you have time you could add sausages and a green salad on the side. Enjoy!
INGREDIENTS:
- 1 lb cavatappi, fusilli or other short curly noodles
- 1/3 cup olive oil
- 12 ounces green olives, such as Castelvetrano or Cerignola smashed and pitted
- 1 garlic clove grated or minced
- 1 lemon zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- ½ teaspoon red pepper flakes or more if desired
- ½ or ¾ cup loosely crumbled feta
- Black pepper
DIRECTIONS:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. (2 minutes less than the package instructions)
- 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 few grinds of black pepper and red pepper flakes. Season to taste with salt and serve immediately.