This baked feta and olive spaghetti is perfect for your busy weekday nights. It comes together in under an hour, and you get to dive into the irresistibly rich flavor of baked feta, olives, and pasta. It’s a fresh take on spaghetti that’s as fun as it is versatile.
Recipe and photo by Rebecca Taylor of Souley Nourished
- ½ c black olives
- ½ c green olives
- ¼ lb Feta cheese
- 8 oz Imperfect Foods Spaghetti
- 2 large cloves garlic, finely chopped
- 1 tsp salt
- 1½ tsp Za’atar
- Sliced red onion
- Chopped parsley (optional, as a garnish)
- Preheat the oven to 350°F. Place feta and olives in a small baking dish with za’atar.
- Bake for 15 minutes or until nicely browned.
- Cook the spaghetti according to the package directions.
- While spaghetti is cooking, sauté garlic over medium heat for 30 seconds .
- Drain and reserve some of the pasta water.
- Arrange pasta on a serving dish, salt if needed, and add the sauteed garlic.
- Carefully place baked feta in the middle and arrange olives, sliced onion and chopped parsley throughout.
Recipe Notes and Variatons
- Don’t have garlic confit? Try roasting a head of garlic until soft and mixing it with olive oil as a replacement.
- Za’atar is an amazing Middle Eastern spice blend that features a mixture of oregano, thyme, sumac, and sometimes sesame seeds. If you don’t have it, use ½ teaspoon of dried oregano and thyme or just leave it out.
- When you strain your pasta, always reserve half a cup of pasta water to add to your strained noodles. Pasta water is often referred to as liquid gold because the residual starch is an easy way to get your sauce to cling to your noodles.