Ingredients

The following ingredients have 5 Servings
  • Olive oil
  • 1 large head garlic (cloves peeled and thinly sliced)
  • 1 pound spaghetti or linguine
  • 10 1/2 ounces broccoli or broccolini (separated into florets, stems trimmed and reserved for another use)
  • 1 cup pitted black olives or mixed olives (halved or coarsely chopped)
  • 2 tablespoons crushed red chile flakes (preferably Aleppo (pul biber))
  • Finely grated zest from 2 lemons (preferably organic (about 1 tablespoon))
  • 14 ounces feta cheese (crumbled)
  • Sea salt and freshly ground black pepper

Instruction

  • Place a large saucepan of generously salted water over high heat and bring to a boil.
  • Meanwhile, in another large saucepan over medium-low heat, add enough olive oil to coat the bottom of the pan. Add the garlic and cook until soft and translucent but without letting it brown, 5 to 8 minutes. Remove from the heat.
  • Add the pasta to the boiling water and cook according to the package directions.
  • When you have just a few minutes cooking time for the pasta left, set the pan containing the garlic back over medium-high heat, add the broccoli, and stir-fry until the broccoli is crisp and green and tender, about 3 minutes, depending on the size of the florets.
  • Using tongs, lift the pasta from the water and allow any excess water to drip back into the pan. Add the pasta to the broccoli, along with a few spoonfuls of the pasta cooking water. Gently toss to combine and then add a good drizzle of olive oil.
  • Add the olives, chile flakes, and lemon zest and toss to combine. Stir in the feta and toss to evenly distribute the ingredients.
  • Taste and, if desired, season with salt and black pepper. If the dish seems a little dry, stir in a little more pasta water, about 1 tablespoon at a time, using as much as 1/2 cup to create a sauce if desired.Serve immediately.