Greek Spaghetti with Cherry Tomatoes, Feta, and Kalamata Olives Recipe
Greek Spaghetti is a vibrant, Mediterranean-inspired pasta dish featuring tender spaghetti tossed with sautéed cherry tomatoes, baby spinach, kalamata olives, and a tangy blend of lemon juice and red wine vinegar. Finished with crumbled feta and fresh basil, this quick and flavorful meal brings the bright, fresh flavors of Greece to your table with minimal effort.
- 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
Spaghetti
- 1 lb spaghetti
Vegetables and Aromatics
- 1 small red onion, finely diced
- 3 garlic cloves, minced
- 2 cups halved cherry tomatoes
- 2 cups fresh baby spinach
Seasonings and Oils
- 4 tablespoons olive oil, divided
- Juice of half a lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Other Ingredients
- 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
- Cook Spaghetti: Cook the spaghetti according to the package directions until al dente. Reserve ¼ cup of pasta water before draining the remainder. Toss the drained spaghetti with 1 tablespoon olive oil and set aside to prevent sticking.
- 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, about 3-5 minutes.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1 minute until fragrant, being careful not to burn it.
- Cook Tomatoes: Add the halved cherry tomatoes and the remaining olive oil to the skillet. Sauté for several minutes until the tomatoes soften and release their juices, about 4-5 minutes.
- Wilt Spinach: Add the fresh baby spinach to the skillet and cook until just wilted, about 1-2 minutes.
- Season the Mixture: Stir in the sliced kalamata olives, lemon juice, red wine vinegar, dried oregano, kosher salt, and black pepper. Cook for 1 more minute to blend the flavors.
- Toss Pasta with Sauce: Remove the skillet from heat and add the cooked spaghetti to the vegetable mixture. Toss thoroughly to coat the pasta evenly.
- Add Feta and Basil: Gently fold in the crumbled feta cheese and thinly sliced fresh basil leaves. Toss once more to combine all ingredients well.
- Garnish and Serve: Transfer the Greek spaghetti to serving bowls or plates. Garnish with additional fresh chopped basil or parsley if desired. Serve immediately and enjoy this fresh, Mediterranean-inspired meal.
Notes
- For a gluten-free option, substitute regular spaghetti with gluten-free pasta.
- Reserve some pasta water to loosen the sauce if it becomes too thick when tossing.
- Adjust seasoning to taste, adding more lemon juice or salt as preferred.
- The olives and feta provide saltiness, so reduce added salt if necessary.
- This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Optional garnish of fresh herbs like parsley or basil adds an extra pop of freshness.
Keywords: Greek spaghetti, Mediterranean pasta, feta pasta, quick pasta recipe, vegetarian Greek recipe
