Greek Olive and Caper Aglio e Olio
Infused with Kalamata olives, capers, and dried oregano for a salty Mediterranean profile.
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Ingredients
- 1 lb Spaghetti
- 1/2 cup Extra virgin olive oil
- 6 pieces Garlic cloves, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp Capers, drained
- 1/2 tsp Red pepper flakes
- 1 tsp Dried oregano
- 1/4 cup Fresh parsley, chopped
- 1 tbsp Lemon juice(optional)
- 1/4 cup Feta cheese, crumbled(optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti until just al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
- 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
Stir in the Kalamata olives, capers, red pepper flakes, and dried oregano, cooking for another 2 minutes to infuse the oil.
- 5
Reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti.
- 6
Add the drained spaghetti directly into the skillet with the oil mixture.
- 7
Toss the pasta thoroughly, adding a splash of the reserved pasta water to emulsify the sauce.
- 8
Remove from heat and stir in the fresh parsley, lemon juice, and optional feta cheese before serving.
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