Main Dishesbonappetit4.6
Pasta With Feta, Olives, and Raisins
Raisins are the unlikely star in this 25-minute pantry-friendly pasta featuring feta, olives, and (optional!) anchovies.
👥 4 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Cook 12 oz. rigatoni, cavatappi, or other short pasta in a large pot of boiling salted water, stirring occasionally and adding ¾ cup golden raisins after ⏱️ 5 minutes, until very al dente, about ⏱️ 3 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot.
. rigatoni, cavatappi, or other short pasta12 oz. (or more) fresh lemon juice1 Tbsp
2
Heat ⅓ cup extra-virgin olive oil in a small saucepan over medium. Add 2 oil-packed anchovies (if using), 1 cup pitted Castelvetrano olives, coarsely chopped, and 2 tsp. Aleppo-style pepper or other mild red pepper flakes. Cook, stirring occasionally and breaking up anchovies, until mixture is fragrant and oil turns slightly orange in color, about ⏱️ 3 minutes. Remove from heat and stir in zest of 1 lemon and 3 garlic cloves, finely grated; season with salt.
oil-packed anchovies (optional)2pitted Castelvetrano olives, coarsely chopped1 cup. Aleppo-style pepper or other mild red pepper flakes, plus more for serving2 tsp. (or more) fresh lemon juice1 TbspZest of 1 lemon
3
Return pasta and raisins to reserved pot; add 4 oz. feta, crumbled, and 1 cup pasta cooking liquid. Cook over medium heat, tossing vigorously, until feta is starting to melt and coat pasta and pasta is al dente, about ⏱️ 1 minute. Remove from heat and add anchovy mixture, ½ cup coarsely chopped parsley, and 1 Tbsp. fresh lemon juice. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until combined and pasta is coated, about ⏱️ 1 minute. Taste and add more lemon juice and/or season with more salt if needed.
. feta, crumbled4 oz. (or more) fresh lemon juice1 Tbsp
4
Divide pasta among shallow bowls; top with parsley leaves and more Aleppo-style pepper.
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