1/4 cup Extra Virgin Cape Canola™ Cold Pressed Canola oil
Juice from 1/2 a lemon
1/3 cup halved Kalamata Olives
1/2 cup roughly chopped sun dried tomatoes (packed in oil)
1 (10 ounce) jar artichoke hearts, drained and quartered (use the kind marinated in herbs)
2 tablespoons chopped fresh parsley
1/2 teaspoon kosher salt
1 cup crumbled feta cheese
Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
While the spaghetti is boiling, add the garlic and Extra Virgin Cape Canola™ Cold Pressed Canola oil to a small pan. Heat the oil over medium low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat to maintain a low simmer, you don’t want the garlic too brown to quickly. After ten minutes discard the garlic and turn off the heat.
Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss.