Indulge in the flavors of the Mediterranean with this recipe, featuring thin spaghetti, cherry tomatoes, marinated artichoke hearts, kalamata olives, and feta cheese, all tossed together in Beano’s White Pizza Sauce with Basil. This dish is elevated to the next level with a sprinkle of red chili flakes and a burst of fresh herbs.
Perfect for a refreshing lunch, or as a flavorful side dish at any dinner party! Follow our simple instructions to make this delicious recipe at home and impress your guests with a vibrant, fresh and absolutely delicious dish.
Ingredients:
- 1 lb of thin spaghetti
- 4 tbsps of Beano’s White Pizza Sauce with Basil
- 2 tablespoons of Extra Virgin Olive Oil
- 4 garlic cloves, minced
- Salt, to taste
- 2 tablespoons fresh parsley, chopped
- 12 oz grape tomatoes, halved
- 3 scallions (green onions), whites and greens chopped
- 6 oz marinated artichoke hearts, drained
- ¼ cup pitted olives, halved
- ¼ cup crumbled feta cheese (add more if desired)
- 10-15 fresh basil leaves, torn
- Zest of 1 lemon
- Crushed red pepper flakes (optional)
Directions:
- Prepare the thin spaghetti pasta according to package instructions for al dente. Add salt and olive oil to the boiling water for cooking.
- As the pasta nears readiness, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Reduce the heat, then add the minced garlic and a pinch of salt. Stir for about 10 seconds.
- Mix in the chopped parsley, halved tomatoes, and chopped scallions to the skillet. Allow the mixture to warm over low heat for approximately 30 seconds.
- Once the pasta is cooked, drain the water and return the pasta to its pot. Stir in the Beano’s White Pizza Sauce with Basil, ensuring all the pasta is coated.
- Incorporate the remaining ingredients into the pot and give it one final toss.
- Serve your delicious pasta dish immediately, garnishing each serving with additional basil leaves and feta cheese, if desired.
- Bon appétit!
