The mediterranean classic spaghetti has it’s origins in Sicily around the 12th century. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals.
This dish makes a feature of extra virgin olive oil like Morocco Gold and allows its flavour to flourish.
- 1 lb thin spaghetti
- 1/2 cup Morocco Gold Extra Virgin Olive Oil
- 4 garlic cloves, crushed
- 1 cup chopped fresh parsley
- 12 oz grape tomatoes, halved
- 3 scallions (green onions), top trimmed, both whites and greens chopped
- 1 tsp black pepper
- 6 oz marinated artichoke hearts, drained
- 1/4 cup pitted olives, halved
- 1/4 cup crumbled feta cheese
- 10–15 fresh basil leaves, torn
- Zest of 1 lemon
- Crushed red pepper flakes, optional
- Follow package instructions to cook thin spaghetti pasta to al dente (around 6 minutes to cook in plenty of boiling water with salt and olive oil).
- When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. 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 black pepper and toss again to coat.
- Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls.
- Enjoy your Mediterranean spaghetti with a garnish of more basil leaves and feta.
- Add a generous helping of Morocco Gold over the top to add more flavour to the pasta.