Greek Spaghetti with Cherry Tomatoes, Kalamata Olives, and Feta Recipe
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.
- 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 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
- 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.
- 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.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
- 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.
- Wilt Spinach: Add the fresh baby spinach to the skillet and continue cooking, stirring, until the spinach is wilted, about 2 minutes.
- 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.
- 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.
- 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.
- 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
