Pasta With Feta and Green Olives

Ingredients

• 1 pound fusilli
• 1/3 cup olive oil
• 12 ounces green olives smashed and pitted
• 1 garlic clove, grated or minced
• 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
• 1 pinch red pepper flakes
• 1/2 teaspoon red-pepper flakes
• 1/2 to 3/4 cup loosely crumbled or cubed feta
• 1 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions
2. Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
3. Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and 3/4 cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

Notes

Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best. Smash them with the flat side of a chef's knife or even the heel of your palm in a pinch then use your fingers to pluck the olive flesh off the pit.

https://cooking.nytimes.com/recipes/1022965-pasta-with-feta-and-green-olives