Mediterranean Linguine with Feta and Olives

Ingredients

Linguine

12 ounces

Olive oil

3 tablespoons

Garlic

4 cloves, minced

Kalamata olives

1 cup, pitted and sliced

Feta cheese

1 cup, crumbled

Fresh parsley

1/2 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the sliced Kalamata olives to the skillet and sauté for another 2-3 minutes, allowing the flavors to meld.
4. Add the cooked linguine to the skillet, tossing to combine with the garlic and olives. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce.
5. Remove the skillet from heat and gently fold in the crumbled feta cheese and chopped parsley. Toss until the cheese begins to melt and the pasta is evenly coated.
6. Season with salt and pepper to taste, adjusting to your preference.
7. Serve the pasta warm, garnished with additional parsley and a drizzle of olive oil if desired.