Herby Castelvetrano Olive Bucatini with Feta and Lemon

When left to my own dinner devices, olives are the star.

This January, I went to Louisville, Kentucky for a quick girls weekend at a friend's house. Louisville is by no means short on great food, but what stuck in my mind after our evening out wasn't the cool Mezcal cocktail I tried or the delicious pork entree at the restaurant but instead the small bowl of warm, slightly spiced, citrusy green olives served with toast at Lola, the charming bar above the restaurant Butchertown Grocery. Maybe it was the setting (dimly lit and warm, surrounded by friends and good music), but this little dish of olives imprinted into my brain and it was all I could do to wait until I got home to make a bowl of pasta with those same flavors.

Chris, it should be noted, hates olives. I am always pointing out that olives are "easy to eat around" and he takes that to heart, with a tiny pile of olives on the edge of his plate at the end of the meal. This particular pasta was cooked up for a party of one (me), while he was on an annual ski trip. Castelvetrano olives, lemon zest and juice, a little red pepper, more feta than probably was necessary and a showering of finely chopped parsley and fresh oregano made for an easy, delicious, savory dish I will probably make every time Chris leaves home. I'm not letting those olives go to waste.

Herby Green Olive Bucatini with Feta and Lemon

Serves 4

Ingredients

1 lb bucatini pasta

6 oz Castelvetrano olives, pitted and torn in half (or roughly chopped)

1/2 C Italian flat leaf parsley, finely chopped

2 Tbsp finely chopped fresh oregano

1 tsp red pepper flakes

1 tsp lemon zest

1 tbsp lemon juice

1/4 C extra virgin olive oil

kosher salt

black pepper

4 oz feta cheese, crumbled

Method

Note: This easy pasta comes together very quickly, so make sure your ingredients are prepped when you add the pasta to the boiling water. It's also one of those fun recipes that is as good warm as it is cold. I already plan on replicating this in the summer.

Bring a large pot of salted water to a boil. Add bucatini and cook until al-dente, about 7-8 minutes testing for doneness at the 6 minute mark. Reserve 1/4 C of pasta water and drain. Return to warm pot set over low heat.

Add pasta water and using tongs, toss and swirl until things start to get glossy. Add olives, parsley, oregano, red pepper, lemon zest and juice. Toss to combine. Add olive oil and keep on tossing until ingredients and pasta are warmed through. Taste and season as needed with salt and pepper. Off heat, add feta cheese and toss again a few times. Eat cross legged on the couch under a blanket while watching Vanderpump Rules.