Greek Olive and Caper Aglio e Olio

Ingredients

• 1 lb Spaghetti
• 0.5 cup Extra virgin olive oil
• 6 pieces Garlic cloves, thinly sliced
• 0.5 cup Kalamata olives, pitted and halved
• 2 tbsp Capers, drained
• 0.5 tsp Red pepper flakes
• 1 tsp Dried oregano
• 0.25 cup Fresh parsley, chopped
• 1 tbsp Lemon juice(optional)
• 0.25 cup Feta cheese, crumbled(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti until just al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.

3. 3

   Add the sliced garlic to the oil and sauté for 2-3 minutes until golden and fragrant, being careful not to burn it.

4. 4

   Stir in the Kalamata olives, capers, red pepper flakes, and dried oregano, cooking for another 2 minutes to infuse the oil.

5. 5

   Reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti.

6. 6

   Add the drained spaghetti directly into the skillet with the oil mixture.

7. 7

   Toss the pasta thoroughly, adding a splash of the reserved pasta water to emulsify the sauce.

8. 8

   Remove from heat and stir in the fresh parsley, lemon juice, and optional feta cheese before serving.