Name: Pasta With Feta, Olives, and Raisins
Total time: 25 minutes
Yield: 4 servings
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

Photograph by Isa Zapata, food styling by Sean Dooley

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’ll soon see that you really don’t need to be stocked to be well fed.

What you’ll need

Microplane
$17 At Amazon
Large Pot
$65 At Amazon
Colander
$15 At Amazon
Glass Measuring Cup
$26 At Amazon
Small Saucepan
$160 At Amazon

Recipe notes

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