20-Minute Olive Pasta

I have to tell you the truth: I did not want to write you about chicken this week. (No offense to the chicken below, which is great.) I wanted to write to you about desserts, because earlier this week we published “24 Brilliant Baking Recipes to Change Your Kitchen Game,” and because in the middle of February, I find it more enthralling to think about cake than weeknight cooking. But my boss, Sam Sifton, beat me to it in his newsletter today. So I’ll just say you should look at this particular cake, which is called the World’s Best Chocolate Cake for reason. There’s also a whole-lemon tart, Earl Grey sugar cookies, peanut butter miso cookies — the list goes on. They’ll all be in print in Sunday’s New York Times.

But we need to eat dinner, and I’ve actually been cooking a ton lately. Let me know what you’re making, or what you’d like to see in coming newsletters: [email protected]. (And I promise I’ll do a dessert edition soon.)

1. Pasta With Feta and Green Olives

Last week, I bought a large quantity of Castelvetrano olives to make martinis, and I’ll use the leftovers in this boldly flavored pasta dish from Yasmin Fahr. (I imagine this usually happens in reverse: pasta first, then martinis.) The olives are blistered in olive oil, then tossed with the pasta and feta for a very fast dinner.