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What You Need:
- 12 oz. linguini or spaghetti, cooked in salted water and boiled until al dente, drained
- 3 Tbsp fruity olive oil
- 3 Tbsp unsalted butter, room temperature
- 2-3 large cloves garlic, finely chopped
- zest of one medium lemon, grated or finely chopped
- 1/4 tsp crushed red pepper
- ~10 oz cherry tomatoes or grape tomatoes, halved and seeded
- salt and freshly ground pepper, to taste
- 1 c fresh basil leaves, coarsely chopped
- 1 c fresh Italian parsley, coarsely chopped
- 1/3 c fresh mint leaves, coarsely chopped
- 1/4 cup chives, chopped
- 1 tsp lemon thyme or regular thyme leaves, chopped
- 1/4 cup pitted kalamata olives, halved
- marinated artichoke hearts, halved or quartered, to taste
- crumbled feta cheese, to taste
What To Do:
- Combine olive oil, butter, garlic, lemon zest, crushed red pepper, tomatoes, salt and pepper in a heatproof bowl the pasta will be tossed in. While bringing the salted pasta water to a boil in a large pot, place bowl over the pot to warm up the ingredients and melt the butter. Once the water reaches a boil, set the bowl aside.
- Cook pasta according to directions until al dente. Drain pasta well and immediately add to sauce in the bowl. Sprinkle with basil, parsley, mint, chives and thyme and toss.
- Add & toss in olives, artichoke hearts and feta cheese. Add salt and pepper to taste, if needed. ENJOY!!
