This Greek-inspired twist on aglio e olio combines the simplicity of the original with the bright, familiar flavours of the Mediterranean. Lemon zest, fresh oregano, and a final crumble of feta bring a distinctly Greek character to the pasta, while the extra virgin olive oil remains the hero of the dish. It’s light, fragrant, and perfect for showcasing the richness of Kyveli olive oil.
Ingredients
- 200 g dried spaghetti
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 mild red chilli, thinly sliced (optional)
- 1 teaspoon dried Greek oregano or 1 tablespoon fresh oregano
- Zest of ½ lemon
- Juice of ½ lemon
- Small handful of fresh parsley or dill, chopped
- 60 g Greek feta, crumbled
- Sea salt
- Black pepper
Method
1. Cook the spaghetti
Boil the spaghetti in well-salted water until al dente. Reserve half a cup of the cooking water before draining.
2. Warm the olive oil
Set a large pan over a low to medium heat.
Add your Kyveli extra virgin olive oil and sliced garlic. Cook slowly until the garlic becomes lightly golden and fragrant.
Avoid browning; gentle heat protects the flavour.
3. Add Greek aromatics
Stir in the chilli (if using), lemon zest, and oregano.
Let them warm in the oil for thirty to forty seconds, releasing their essential oils and beautiful aromas.
4. Combine pasta and sauce
Add the cooked spaghetti directly to the pan. Toss thoroughly to coat the pasta in the garlic and oregano oil.
If it looks dry, add a splash of the reserved pasta water to loosen the sauce.
5. Finish with acidity and herbs
Add the lemon juice and chopped parsley or dill. Toss again until everything is evenly distributed.
6. Serve with feta
Plate the pasta and crumble the feta over the top.
Add a final drizzle of your Kyveli extra virgin olive oil for brightness.
Why This Greek Variation Works
- Lemon zest and juice echo the classic Greek pairing of citrus and olive oil.
- Oregano brings the aroma of Greek island cooking.
- Feta adds body, salinity, and a creamy contrast.
- Kyveli extra virgin olive oil ties everything together with a peppery, fruity finish that shines in both the cooked and raw drizzle stages.
