Ingredients:

  • 12 oz dried pasta (farfalle, penne, or fusilli)
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/2 cup sun-dried tomatoes in oil, julienned
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup marinated artichoke hearts, drained and quartered
  • 1/4 cup non-pareil capers, drained
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook for 1–2 minutes less than package directions to ensure an al dente texture. Reserve 1 cup of starchy pasta water before draining.
  2. While the pasta boils, place the extra virgin olive oil, sliced garlic, and red pepper flakes in a cold skillet. Turn the heat to medium-low and allow the garlic to soften and turn a pale golden color.
  3. Add the sun-dried tomatoes, Kalamata olives, marinated artichoke hearts, and capers to the skillet. Increase heat to medium and sauté for 3 minutes until the artichokes get slightly browned edges to warm the ingredients through.
  4. Transfer the drained pasta to the skillet. Pour in 1/4 cup of the reserved pasta water and 2 tbsp lemon juice and toss vigorously over medium heat until a velvety sauce coats the noodles. If it looks dry, add a splash more water. The starch will emulsify with the oil to create a silky sauce that coats the noodles.
  5. Remove the skillet from the heat. Stir in the crumbled feta, chopped parsley, lemon zest, season with salt and black pepper to taste and serve immediately. Stir gently until the cheese just begins to soften but stays in distinct crumbles.