Cooked - Dirty Martini Spaghetti (dump & Bake)

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Dirty Martini Spaghetti (dump & Bake)

6.0

1 8-oz block feta cheese

12 pitted Castelvetrano olives

1 lemon (halved)

1 Tbsp fresh rosemary (finely chopped)

3 cloves garlic (skins removed)

4 Tbsp olive oil

8 oz spaghetti

½ cup pasta water (reserved from cooking the spaghetti)

1 15-oz can white beans (such as navy, cannellini, or butter beans, drained)

To serve: fresh cracked black pepper

Preheat oven to 400° (204°C).
Dump: To a large casserole dish, add 1 8-oz block feta cheese, 12 pitted Castelvetrano olives (pitted and halved), 1 lemon (halved), 1 Tbsp fresh rosemary (finely chopped), and 3 cloves garlic (skins removed). Drizzle 4 Tbsp olive oil evenly over everything.
Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes, or until feta is soft.
Spaghetti: While everything bakes, cook 8 oz spaghetti according to package instructions until al dente. When finished cooking spaghetti, reserve ½ cup pasta water that the spaghetti cooked in.
Stir: Remove casserole dish from the oven and use a fork to mash the garlic until smooth and mash feta and olives into chunks. Remove the lemon halves and juice one of the halves into the dish. Stir in reserved pasta water to create a loose sauce, then stir in cooked spaghetti and 1 15-oz can white beans (drained).
Serve warm, topped with fresh cracked black pepper and drizzled with remaining lemon juice (from remaining lemon half) if desired.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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