Greek Spaghetti with Cherry Tomatoes, Kalamata Olives, and Feta Recipe

Introduction

Greek Spaghetti is a vibrant and flavorful twist on traditional pasta, combining fresh vegetables, olives, and tangy feta cheese. This light and easy dish brings the taste of the Mediterranean straight to your table in just a few simple steps.

Ingredients

• 1 lb spaghetti
• 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)
• 4 oz crumbled feta cheese
• 4-5 fresh basil leaves (thinly sliced)
• Optional: fresh chopped basil or parsley (for garnish)

Instructions

1. Step 1: Cook spaghetti according to package directions. Reserve ¼ cup of pasta water, then drain the rest. Toss the pasta with 1 tablespoon of olive oil and set aside.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the diced red onion until soft and translucent.
3. Step 3: Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Step 4: Stir in the halved cherry tomatoes along with the remaining olive oil. Cook for several minutes until the tomatoes soften.
5. Step 5: Add the fresh baby spinach and cook until just wilted.
6. Step 6: Mix in the sliced kalamata olives, lemon juice, red wine vinegar, dried oregano, kosher salt, and black pepper. Cook for another minute to combine flavors.
7. Step 7: Remove the skillet from heat and add the cooked spaghetti. Toss everything together to evenly coat the pasta with the vegetable mixture.
8. Step 8: Fold in the crumbled feta cheese and thinly sliced fresh basil leaves, tossing gently to combine.
9. Step 9: Garnish with additional chopped fresh basil or parsley if desired. Serve immediately and enjoy!

Tips & Variations

• For a more robust flavor, add a pinch of red pepper flakes when sautéing the garlic.
• Substitute baby spinach with fresh arugula or kale for a different green.
• Use whole wheat or gluten-free spaghetti to suit dietary preferences.
• To make it a heartier meal, add grilled chicken or shrimp.

Storage

Store leftover Greek Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of olive oil or reserved pasta water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can cook the components ahead, but it’s best to combine the pasta with the sauce just before serving to keep the texture fresh.

What can I use instead of feta cheese?

If you don’t have feta, try goat cheese or ricotta salata for a similar salty, tangy flavor.

Greek Spaghetti with Cherry Tomatoes, Kalamata Olives, and Feta Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

A vibrant and flavorful Greek Spaghetti recipe featuring tender spaghetti tossed with sautéed cherry tomatoes, baby spinach, kalamata olives, and tangy feta cheese. Perfect for a quick, Mediterranean-inspired weeknight meal bursting with fresh herbs and classic Greek flavors.

• Author: Lila
• 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 1x2x3x

Pasta

• 1 lb spaghetti
• 1 tablespoon olive oil (for tossing the pasta)

Sauce & Vegetables

• 3 tablespoons olive oil (divided)
• 1 small red onion, finely diced
• 3 garlic cloves, minced
• 2 cups halved cherry tomatoes
• 2 cups fresh baby spinach
• ⅓ cup pitted kalamata olives, sliced

Seasonings & Garnishes

• Juice of half a lemon
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 oz crumbled feta cheese
• 4–5 fresh basil leaves, thinly sliced
• Optional: fresh chopped basil or parsley (for garnish)

Instructions

1. Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve ¼ cup of the pasta water, then drain the spaghetti. Toss the drained spaghetti with 1 tablespoon of olive oil to prevent sticking and set aside.
2. Sauté Onions: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely diced red onion and sauté until soft and translucent, about 3-4 minutes.
3. Sauté Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
4. Cook Tomatoes: Add the halved cherry tomatoes and the remaining 1 tablespoon olive oil to the skillet. Cook for several minutes, stirring occasionally, until the tomatoes soften and start releasing their juices.
5. Wilt Spinach: Add the fresh baby spinach to the skillet and continue cooking, stirring, until the spinach is wilted, about 2 minutes.
6. Add Olives and Seasonings: Stir in the sliced kalamata olives, lemon juice, red wine vinegar, dried oregano, kosher salt, and black pepper. Cook for an additional 1 minute to combine the flavors.
7. Toss with Spaghetti: Remove the skillet from heat and add the cooked spaghetti to the vegetable mixture. Toss thoroughly to coat the pasta evenly in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
8. Add Feta and Basil: Gently fold in the crumbled feta cheese and sliced fresh basil leaves. Toss once more to combine the ingredients without breaking up the feta too much.
9. Garnish and Serve: Transfer the spaghetti to bowls or a serving dish. Garnish with additional fresh chopped basil or parsley if desired. Serve immediately and enjoy your fresh Greek spaghetti!

Notes

• You can use gluten-free pasta if desired to make this recipe gluten free.
• Adjust the lemon juice and vinegar to taste if you prefer more tanginess.
• For added protein, grilled chicken or shrimp can be served on top.
• Leftovers keep well refrigerated for up to 2 days and can be quickly reheated on the stovetop or microwave.
• This dish is vegetarian and naturally low in saturated fat.

Keywords: Greek spaghetti, Mediterranean pasta, vegetarian pasta, feta pasta, healthy spaghetti recipe