A simple yet delicious pasta recipe that brings out the vibrant flavour of the Mediterranean, with its fresh and wholesome ingredients. Perfect for a quick dinner or a light lunch, this recipe pairs wonderfully with toasted bread on the side.

Ingredients

• 450g spaghetti

• ½ cup extra virgin olive oil

• 4 cloves garlic, crushed

• 1 cup fresh parsley, chopped

• 350g grape tomatoes, halved

• 3 scallions, trimmed and chopped

• 170g marinated artichoke hearts

• ¼ cup pitted olives, halved

• ¼ cup crumbled feta cheese

• 10-15 fresh basil leaves, torn

• Zest of 1 lemon

• 1tsp black pepper

• Salt, to taste

• Crushed red pepper flakes (optional)

Method

1. Bring a large pot of salted water to a boil.

2. Add the spaghetti and cook until al dente. Reserve a small amount of pasta water before draining.

3. While the pasta cooks, heat the extra virgin olive oil in a large cast iron skillet over medium heat.

4. Reduce the heat to low and add the crushed garlic with a pinch of salt. Sauté for 10 seconds, stirring frequently, to release the garlic's aroma.

5. Add the parsley, grape tomatoes, and scallions, and warm the mixture gently for about 30 seconds.

6. Return the drained pasta to the cooking pot. Pour the warmed olive oil sauce over the pasta and toss to coat evenly.

7. Sprinkle in the black pepper and mix thoroughly. Add a splash of reserved pasta water if needed to loosen the mixture.

8. Gently fold in the marinated artichoke hearts, olives, crumbled feta, and torn basil leaves.

9. Add the lemon zest for a bright, fresh finish. If desired, sprinkle with crushed red pepper flakes for a hint of heat.

10. Divide the pasta into bowls, garnish with extra basil and feta if desired, and serve immediately.