Pasta With Feta and Green Olives
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Kosher salt
- 1pound dried cavatappi, fusilli or other short, curly noodle
- ⅓cup olive oil
- 12ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted
- 1garlic clove, grated or minced
- 1lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- ½teaspoon red-pepper flakes, plus more as desired
- ½to ¾ cup loosely crumbled or cubed feta, depending on preference
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
789 calories; 41 grams fat; 9 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 88 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 21 grams protein; 1619 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Step 2
Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Step 3
Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
Private Notes
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Cooking Notes
sarajean
Those looking for protein: white beans!
Shea
My father used to make something similar to this when we "didn't have food in the house" (a claim he successfully rebuked when making this). He added canned tuna!
kmorrow
For non-vegetarians add shrimp or chicken. For vegetarians, add some nuts (I think walnuts, pistacios, or pinenuts would be terrific). 1 c. feta provides 21 g of protein.
Randy
This was really tasty. As sarajean suggested, I added white beans to boost the protein. I also added some arugula at the end for color. I wish I'd topped it with toasted bread crumbs. Next time!
Joseph Siskiyou
Not sure how I would survive without the “helpful” comments.
ObsessMuch98926
Sun dried tomatoes make a wonderful addition!
Adrianna
May I suggest adding some roughly chopped flat leaf parsley when you add the lemon juice? Adds some good flavor and color.
cathy
Feta has protein
charile
Capers are better
Kathy
With roasted cauliflower..
Mallory Busch
Delicious! You can also add a few anchovies at the end.
Danielle Day
We had just two snack packets of olives from Trader Joe’s weighing 2.2 ounces. And that was plenty. I added 3 tablespoons of unsalted butter and 4 Tablespoons of Parmesan cheese too. This was delicious! I can’t describe the umami, briny delight this dish delivered. I can’t wait to make it again! I used bell-shaped pasta and garlic paste too. Don’t skimp on the pasta water. It’s a magical addition!
Ally
I've made something similar for years, except I add a pint of grape or cherry tomatoes, toss the cheese, tomatoes and olives together and then add them to the hot pasta once it's done. Super easy and a nice weeknight meatless meal.
Elizabeth
Very adaptable recipe. I didn’t have olives because I don’t like ‘em, so classic NYT Cooking commenter style, I subbed a mix of capers and marinated artichoke hearts. I also added roasted cauliflower per a different comment. It was delicious and easy. I was a little too heavy handed on the lemon and added 4 whole T, but that’s on me.
Ms. Sprinkle
Would plain goat cheese work well with this instead of feta?
Suzanne F
Way too much water. Next time I would add the pasta water a little at a time after stirring in the olive mix. I also added some diced red pepper when cooking the olive mixture for color and as something different from the usual tomatoes.
S
Didn’t make as instructed because that’s the fun. Very versatile! Mushrooms, onion, beans, Parmesan, olives/capers/both for a salt bomb all worked for me. Also threw in some oregano in the absence of other spices/herbs
MDG
We love this. Sometimes I add some cherry tomatoes or a can of chick peas. Topping it with fresh basil or parsley is also delicious!
RosebudTo
Second time making this and this time used castelvetrano olives I bought at Costco that were brined in citrus (orange and lemon) and wow, it added some great flavor! I thought it was perfect the first time but this really enhanced it.
RosebudTX
So simple and absolutely delicious. I grated the garlic instead of mincing—would do that again. Next time would add a slight bit more feta. Used Greek sheep’s milk feta from Costco (it’s good!). We grated some fresh pecorino romano on top because we love pecorino romano. Went well with a white Frico Bianco wine.
Betsy
A good easy recipe but a bit bland as written, IMO. I added more garlic, a little olive brine, more S&P, 3 - 4 TBS of butter at the end, fresh chopped parsley, don't skimp on the feta, & I topped with some arugula. Then it was great! I agree with other comments that chopped nuts or beans would be a good addition, or even a breadcrumb topping. Chicken or shrimp would compliment it well. It really is easily adaptable to your taste & whatever you have on hand, which I like, so this is a keeper!
Betsy
Olives - I interpreted the measurement to be about 1.5 cups of castelvetrano, prior to smashing & halving. It was not too much for 1lb of pasta. But I love olives so there's never too many IMO!
mert
I made this with chickpea pasta as written & it was delicious! As others suggested, I added parsley & toasted walnuts.
quinn
Pretty sure they mean 12 olives, which weigh about one and a half ounces not 12 ounces of olives.
Daphne
Can somebody advise on the right amount of olives, because12 ounces of olives seems like a huge amount
meredithws
This was delicious. I didn’t have olives so used muffuletta olive salad that I had in the fridge. Cut back on the olive oil because of the oil on the salad but otherwise followed the recipe. It was briney, tart and delicious with extra bite from the peppers in the olive salad.
Diana
Good recipe as is (we did add some chopped walnuts that we had toasted in a dry skillet and sprinkled over the top at serving time). Easy to follow and clearly written recipe. All of the ingredients are easy to find. Flavor was excellent, and recipe yielded the quantity stated.
jane
This was fabulous. I added anchovies and used cashew butter with the olive oil. Added more crushed garlic.
LF
Added pistachios Added arugula
EB
We liked this as written but to bulk it up we now make it a few times a year with the following changes: When the olives are nearly finished add 1–1.5 cans of cannellini beans and allow to soften a little. If you add 2 full cans of beans it needs more feta. Next add a tin of anchovies (drained and coarsely chopped) with the garlic. Just before serving toss in a couple handfuls of arugula as well.
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