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Pasta with Feta, Olives, and Raisins
Ingredients
  • 12 oz. rigatoni, cavatappi, or other short pasta
  • Kosher salt
  • ¾ cup golden raisins
  • ⅓ cup extra-virgin olive oil
  • 2 oil-packed anchovies (optional)
  • 1 cup pitted Castelvetrano olives, coarsely chopped
  • 2 tsp. Aleppo-style pepper or other mild red pepper flakes, plus more for serving
  • Zest of 1 lemon
  • 3 garlic cloves, finely grated
  • 4 oz. feta, crumbled
  • ½ cup coarsely chopped parsley, plus leaves for serving
  • 1 Tbsp. (or more) fresh lemon juice
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