Mediterranean Spaghetti Recipe
June 17, 2026
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Mediterranean Spaghetti twirled in Sonoma Gourmet 100% California Extra Virgin Olive Oil, finished with savory olives, sautéed tomatoes, and a briny anchovy on top for a bold bite. Serves 4 people.
Ingredients:
- 12 oz spaghetti
- 1/4 cup Sonoma Gourmet 100% California Extra Virgin Olive Oil
- 2 cups cherry tomatoes
- 1/3 cup pitted Kalamata olives
- 3 cloves garlic, minced
- 1/3 cup fresh basil leaves, torn
- Zest of 1 lemon
- Salt and black pepper, to taste
- 4 anchovy fillets, one for each serving
- Crushed red pepper flakes (optional)
Preparation:
- Boil spaghetti in salted water until al dente, drain and set aside.
- Heat Sonoma Gourmet 100% California Extra Virgin Olive Oil in a large skillet over medium heat. Sauté garlic until fragrant, then add cherry tomatoes and cook until just softened and blistering, about 4–5 minutes.
- Add olives, basil, and lemon zest to the skillet, then toss in the hot spaghetti. Stir gently to coat everything evenly.
- Divide spaghetti among plates, top each portion with an anchovy fillet, freshly ground black pepper, and red pepper flakes if desired.
- Pro-Tip: Rub the rim of each plate with a fresh lemon wedge before serving to amplify citrus aroma and make every bite feel a touch brighter.
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