"Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Hi, I'm Yasmin. And today, we're making a pasta with green olives and feta. This pasta is super easy. I first started making it when I was a little bit hungover, and I had all the rest of the ingredients for marinated olives."
"It doesn't require a lot of skill as you're pretty much only using a knife to smash the olives. Bring your pasta water to a boil. Tip in the pasta. Heat the oil in a skillet. Add the olives in an even layer until they blister and brown. Then, take off the heat. Stir in the garlic, red pepper and lemon zest. And stir, stir, stir for about 30 seconds."
Bold, briny and tangy flavors define a 15-minute pasta made with green olives and crumbled feta. Olives are blistered in oil to intensify brininess, then removed from heat before adding garlic, red pepper and lemon zest, stirred briefly. Reserve one cup pasta water, drain the pasta, then return pasta to pot with the olive mixture, 3/4 cup reserved pasta water and lemon juice, stirring until a smooth glossy sauce forms. Finish off heat by stirring in feta chunks and optional red pepper flakes and black pepper. The dish requires minimal skill and uses a knife mainly to smash olives.
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