Aegean-Inspired Turkish Pasta with Feta and Olives
60% authentic · Turkish
A regional twist on Turkish pasta, incorporating flavors reminiscent of the Aegean coast. This version adds briny feta cheese, Kalamata olives, and fresh herbs for a Mediterranean flair.
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Ingredients
- Short-cut pasta (e.g., Farfalle, Rotini)400g
- Olive oil4 tablespoons
- Garlic, thinly sliced2 cloves
- Cherry tomatoes, halved1 cup
- Kalamata olives, pitted and halved1/2 cup
- Feta cheese, crumbled1/2 cup
- Fresh dill, chopped1/4 cup
- Lemon zest1 teaspoon
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook pasta according to package directions in salted boiling water until al dente. Drain, reserving about 1/4 cup of pasta water.
- 2
While pasta cooks, heat olive oil in a large skillet over medium heat.
- 3
Add sliced garlic and sauté for about 1 minute until fragrant, do not brown.
- 4
Add halved cherry tomatoes and cook for 3-4 minutes until they start to soften.
- 5
Add the drained pasta to the skillet. Toss to combine with the tomatoes and garlic.
- 6
Stir in Kalamata olives, crumbled feta cheese, chopped dill, and lemon zest.
- 7
Add a splash of the reserved pasta water if needed to create a light sauce. Toss well.
- 8
Season with salt and black pepper to taste. Serve warm.
