Pasta with Feta and Green Olives

cooking.nytimes.com

Chicagoan since 2000. Attended Dumas Pere L`Ecole de la Cuisine Francaise. I celebrate all things food and I'm always looking to learn and/or create something new.

Kosher salt

1 pound dried cavatappi, fusilli or other short, curly noodle

⅓ cup olive oil

12 ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted

1 garlic clove, grated or minced

1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)

½ teaspoon red-pepper flakes, plus more as desired

½ to ¾ cup loosely crumbled or cubed feta, depending on preference

Black pepper

Directions at cooking.nytimes.com

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