Greek Spaghetti with Cherry Tomatoes, Feta, and Olive Oil Recipe
This Greek Spaghetti recipe combines al dente pasta with a vibrant medley of sautéed vegetables, tangy feta cheese, and Mediterranean flavors like kalamata olives, oregano, and fresh basil. It’s a delightful, light, and easy-to-make dish perfect for a wholesome weeknight dinner or a Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 lb spaghetti
- 1 tablespoon olive oil (for tossing pasta)
Vegetables & Flavorings
- 4 tablespoons olive oil (divided)
- 1 small red onion, finely diced
- 3 garlic cloves, minced
- Juice of half a lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups halved cherry tomatoes
- 2 cups fresh baby spinach
- ⅓ cup pitted kalamata olives, sliced
Cheese & Herbs
- 4 oz crumbled feta cheese
- 4–5 fresh basil leaves, thinly sliced
- Optional: fresh chopped basil or parsley for garnish
Instructions
- Cook the spaghetti: Boil the spaghetti according to package directions until al dente. Reserve ¼ cup of the pasta cooking water, then drain the rest. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking and set aside.
- Sauté onions: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely diced red onion and sauté until soft and translucent, approximately 3-5 minutes.
- Add garlic: Stir in the minced garlic to the skillet and sauté for about 1 minute until fragrant, taking care not to burn it.
- Cook tomatoes: Add the halved cherry tomatoes and the remaining 2 tablespoons of olive oil to the pan. Sauté for several minutes until the tomatoes begin to soften and release their juices, about 5 minutes.
- Wilt spinach: Add the fresh baby spinach to the skillet and cook, stirring occasionally, until the spinach is wilted and tender, about 2-3 minutes.
- Season and combine: Stir in the sliced kalamata olives, lemon juice, red wine vinegar, dried oregano, kosher salt, and ground black pepper. Cook for an additional 1 minute to meld the flavors.
- Combine pasta and vegetables: Remove the skillet from heat and add the cooked spaghetti to the vegetable mixture. Toss gently to coat the pasta evenly with the sauce and vegetables.
- Add cheese and basil: Sprinkle the crumbled feta cheese and sliced fresh basil leaves over the pasta. Toss once more to combine all ingredients thoroughly.
- Garnish and serve: Serve the Greek spaghetti garnished with additional fresh chopped basil or parsley if desired. Enjoy immediately for a fresh and vibrant meal.
Notes
- Reserve some pasta water to adjust the sauce’s consistency if needed.
- For a vegan version, omit feta or substitute with vegan feta.
- Add crushed red pepper flakes for a spicy kick.
- Use gluten-free pasta to make this dish gluten-free.
- Fresh herbs like dill or oregano can also be used as garnish for variation.
Keywords: Greek spaghetti, Mediterranean pasta, feta pasta, spinach pasta, kalamata olives, easy Greek recipe, vegetarian pasta
