Greek Spaghetti brings Mediterranean flair to your dinner table with bold flavors and effortless preparation. This vibrant dish turns everyday ingredients into a refreshing pasta experience.
Perfect for busy weeknights or laid-back gatherings, Greek Spaghetti is ready in minutes and packed with fresh, briny, and savory notes that taste like summer in every bite.
What You’ll Need for This Greek Spaghetti Delight
- Tomatoes – Fresh and juicy, they add brightness and a subtly sweet acidity that forms the base of the sauce.
- Kalamata olives – Salty and rich, they bring classic Greek depth and a satisfying bite.
- Feta cheese – Creamy and tangy, it melts slightly into the pasta, adding texture and a bold flavor contrast.
- Capers – These briny buds deliver sharp, lemony bursts that elevate the dish’s complexity.
- Flat-leaf parsley – A fresh, herbaceous finish that lifts and balances the rich and salty components.
- Spaghetti – The perfect neutral base to carry all the robust Mediterranean toppings.
- Olive oil – Smooth and fruity, it binds everything together while coating the pasta luxuriously.
- Garlic – Sautéed briefly to release its aromatic punch and deepen the savory profile.
Quick Steps to Flavor: Making Greek Spaghetti
Cook the spaghetti until al dente, and drain it well. While it cooks, prepare the tomato mixture with olives, feta, capers, parsley, salt, and pepper in a large bowl.
In a skillet, gently sauté minced garlic in olive oil until fragrant. Combine the cooked pasta and garlic oil with the tomato mixture, tossing everything together to meld the flavors.
Mediterranean Tips & Tasty Variations
To heighten the dish’s depth, consider using heirloom or sun-ripened tomatoes when in season—they add a richer, sweeter dimension. For extra heat, toss in a pinch of crushed red pepper with the garlic oil.
If you prefer a heartier version, grilled shrimp or shredded rotisserie chicken can be folded in just before serving. You can also swap spaghetti for orzo or whole-wheat pasta to change up texture or boost nutrition.
Greek Spaghetti is naturally vegetarian, but easily adaptable, making it a flexible favorite in your weekly meal rotation.
Keeping It Fresh: How to Store Greek Spaghetti Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making the next-day portion even more delicious.
To reheat, gently warm the pasta in a pan over low heat with a splash of olive oil or water to loosen it up. This keeps the feta from becoming rubbery and the pasta from drying out.
Avoid freezing this dish, as the fresh tomatoes and feta don’t thaw well and may become mushy or grainy after defrosting.
Greek Spaghetti
Ingredients
- 1½ lbs tomatoes deseeded and diced into ½-inch chunks
- 3 tablespoons flat-leaf parsley finely chopped
- ¼ lb feta cheese crumbled
- ¾ lb spaghetti
- ½ cup kalamata or other black olives pitted
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons capers thoroughly drained
- ¼ teaspoon salt
- 6 tablespoons olive oil
- 3 garlic cloves minced
Instructions
- In a large mixing bowl, combine the diced tomatoes, pitted olives, crumbled feta, capers, chopped parsley, salt, and ground black pepper, and set aside. Cook the spaghetti following the instructions on the package until al dente; then drain thoroughly. While the pasta is cooking, warm the olive oil over medium-low heat in a skillet. Introduce the minced garlic and sauté for about one minute, stirring gently to avoid browning. Add the drained spaghetti and the garlic-infused oil to the tomato mixture, and toss thoroughly until all components are evenly coated. Serve immediately.
