{"id":1193,"date":"2024-05-27T11:50:50","date_gmt":"2024-05-27T11:50:50","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/pasta-with-feta-olives-and-raisins\/"},"modified":"2024-07-30T06:32:07","modified_gmt":"2024-07-30T06:32:07","slug":"pasta-with-feta-olives-and-raisins","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/pasta-with-feta-olives-and-raisins\/","title":{"rendered":"Pasta With Feta, Olives, and Raisins"},"content":{"rendered":"

When dinnertime looms and inspiration is scarce, this pantry pasta will be there for you. Raisins make an unlikely starring appearance; they swell and plump in the pasta cooking liquid and balance the briny intensity of the feta and chile-oil-sizzled olives. (Feel free to skip the anchovies if you want to make it vegetarian.) A handful of parsley to finish and you\u2019ll soon see that you really don\u2019t need to be stocked to be well fed.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

12<\/p>\n

oz. rigatoni, cavatappi, or other short pasta<\/div>\n
Kosher salt<\/div>\n

\u00be<\/p>\n

cup golden raisins<\/div>\n

\u2153<\/p>\n

cup extra-virgin olive oil<\/div>\n

2<\/p>\n

oil-packed anchovies (optional)<\/div>\n

1<\/p>\n

cup pitted Castelvetrano olives, coarsely chopped<\/div>\n

2<\/p>\n

tsp. Aleppo-style pepper or other mild red pepper flakes, plus more for serving<\/div>\n
Zest of 1 lemon<\/div>\n

3<\/p>\n

garlic cloves, finely grated<\/div>\n

4<\/p>\n

oz. feta, crumbled<\/div>\n

\u00bd<\/p>\n

cup coarsely chopped parsley, plus leaves for serving<\/div>\n

1<\/p>\n

Tbsp. (or more) fresh lemon juice<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Cook 12 oz. rigatoni, cavatappi, or other short pasta<\/strong> in a large pot of boiling salted<\/strong> water, stirring occasionally and adding \u00be cup golden raisins<\/strong> after 5 minutes, until very al dente, about 3 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot.<\/p>\n

    Step 2<\/h4>\n

    Heat \u2153 cup extra-virgin olive oil<\/strong> in a small saucepan over medium. Add 2 oil-packed anchovies<\/strong> (if using), 1 cup pitted Castelvetrano olives, coarsely chopped<\/strong>, and 2 tsp. Aleppo-style pepper or other mild red pepper flakes<\/strong>. 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<\/strong> and 3 garlic cloves, finely grated<\/strong>; season with salt.<\/p>\n

    Step 3<\/h4>\n

    Return pasta and raisins to reserved pot; add 4 oz. feta, crumbled<\/strong>, 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, \u00bd cup coarsely chopped parsley<\/strong>, and 1 Tbsp. fresh lemon juice<\/strong>. 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.<\/p>\n

    Step 4<\/h4>\n

    Divide pasta among shallow bowls; top with parsley leaves<\/strong> and more Aleppo-style pepper.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    When dinnertime looms and inspiration is scarce, this pantry pasta will be there for you. Raisins make an unlikely starring appearance; they swell and plump in the pasta cooking liquid and balance the briny intensity of the feta and chile-oil-sizzled olives. (Feel free to skip the anchovies if you want to make it vegetarian.) A […]<\/p>\n","protected":false},"author":2,"featured_media":1194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1193"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1193\/revisions"}],"predecessor-version":[{"id":5185,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1193\/revisions\/5185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1194"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}