Loaded with olives, veggies, and plenty of marinara sauce, the bold flavors of this One Pot Greek
Table of Contents
Why We Love Greek Spaghetti
If you’ve been around awhile, you already know that one pot pasta recipes are our go-to for simple, easy, and delicious dinners. From one pot spicy rigatoni to one pot Mediterranean orzo pasta, one pot chicken broccoli rotini, and so many more, our options are endless. However, one of our all-time favorites is this One Pot Greek
- It’s loaded with healthy fats, fiber, and nutrients.
- It comes together in one pot in less than 25 minutes.
- You can easily add to and adjust the ingredients to fit your preferences and dietary needs.
- Leftovers make for great
meal prep throughout the week!
Do They Eat Spaghetti In Greece?
Yes! Just as in Italian culture, the people of Greece have been making and consuming pasta for centuries. However, Greek
Ingredients You’ll Need
Made with simple ingredients, this Greek
- Spaghetti – Regular uncooked
spaghetti noodles are boiled to tender perfection. - Olive Oil – Used to help prevent the pasta from sticking together.
- Olives – We include a combination of manzanilla green olives stuffed with pimentos and pitted Kalamata olives for a bold flavor and bright colors. You could also use feta stuffed olives for an extra tangy taste!
- Garlic – Everything tastes better with garlic! For the best flavor, we recommend using fresh cloves and mincing them into tiny pieces.
- Vegetables – Artichoke hearts, red onion, and cherry tomatoes add tons of color along with vitamins, nutrients, and a tangy, savory flavor.
- Marinara Sauce – You can make your own with a recipe like this. However, to save time we just grab a jar from the store!
- Seasonings – Black pepper, oregano, thyme, and sea salt help enhance the natural flavors of the rest of the dish, making it out-of-this-world delicious!
- Vegetable Broth – We recommend opting for low-sodium vegetable broth to help infuse the
spaghetti with flavor without overpowering the dish.
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How to Make Greek Spaghetti
You’re not going to believe how quick and easy this Greek
- Combine All of the Ingredients. Yes, all of them! To begin, lay the
spaghetti in the bottom of a large stock pot or dutch oven, and drizzle olive oil on top. Then, layer the olives, garlic, and veggies. Pour the marinara sauce over the veggies, and top it off with the seasonings and broth. - Cook. Give the ingredients a gentle stir to combine and distribute the seasoning. Cover the pot, and bring the ingredients to a boil. Let them cook until the pasta is al dente or had reached your desired doneness. Just be sure to stir at least once to prevent the ingredients from sticking together!
- Serve. Remove the Greek
spaghetti from the heat, give it one last stir, and serve it while it’s still warm!
Storage Options
This Greek
- Refrigerator: Transfer the cooled pasta to an airtight container, and store it in the fridge for 3-5 days.
- Freezer: Keep your leftovers in an airtight container or freezer-safe container for up to 3 months!
- Reheating: To serve, let your Greek
spaghetti thaw in the fridge overnight. Then, for the best results, place it in a baking dish, cover it with foil, and bake at 350° Fahrenheit until warm. Or, pop it in the microwave for a few minutes! If it has dried out, add a splash of broth or extra sauce.
Serving Suggestions
We love to serve this Greek
Greek Spaghetti Common Questions
You can, but we don’t recommend it. We’re huge fans of cooking pasta in broth, because it allows the pasta to soak up all the flavor and nutrients of the liquid, resulting in a much more flavorful pasta than if it was cooked in salted water. Plus, it eliminates the need to cook your
Sure! Feel free to swap out the
We know olives can be hit or miss with people. If you’re in the camp of those who aren’t olive fans, simply omit them from the dish!
Yes! Feel free to mix and match the ingredients using whatever you have on hand. For instance, some of our favorite add-ins include mushrooms, zucchini, and eggplant!
More One Pot Pasta Recipes
If you love one pot pasta recipes as much as we do, check out more of our favorites below!
- One Pot Spaghetti Carbonara Recipe
- One Pot Parmesan Pasta
- One Pot Pasta Primavera
- One Pot Fettuccine Alfredo Recipe
One Pot Greek Spaghetti
Ingredients
- 16 ounces uncooked pot sized spaghetti
- 2 Tablespoons olive oil
- 1 cup manzanilla green olives stuffed with pimentos drained
- 1 cup pitted Kalamata olives drained
- 4 cloves garlic, minced
- 1 can artichoke hearts drained
- 1/2 medium red onion, chopped
- 1 cup cherry tomatoes, halved
- 8 ounces marinara sauce
- 1/2 teaspoon sea salt more or less to taste
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups low-sodium vegetable broth
- Optional: Italian parsley and feta cheese for garnish
Instructions
- Place the spaghetti in a large stock pot or dutch oven. Drizzle the olive oil on top.16 ounces uncooked pot sized spaghetti, 2 Tablespoons olive oil
- Add the pitted green olives, pitted Kalamata olives, minced garlic cloves, artichoke hearts, red onions, and tomatoes to the pot.1 cup manzanilla green olives stuffed with pimentos, 1 cup pitted Kalamata olives, 4 cloves garlic, minced, 1 can artichoke hearts, 1/2 medium red onion, chopped, 1 cup cherry tomatoes, halved
- Pour the marinara sauce over the ingredients followed by the salt, pepper, oregano, thyme, and broth. Gently mix the ingredients together to distribute the seasoning.8 ounces marinara sauce, 1/2 teaspoon freshly ground pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon sea salt, 4 cups low-sodium vegetable broth
- Bring the ingredients to a boil over medium-high heat, cover, and reduce the heat to medium-low. Allow the pasta to cook for 11-13 minutes, or until the desired doneness is achieved. Note: Stir at least once halfway through the cooking process to prevent the ingredients from sticking togheter.
- Garnish with fresh Italian parsley and feta cheese (omit for non-dairy), if desired.Optional: Italian parsley and feta cheese for garnish
- Store in the fridge for 3-5 days.
Video
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this looks amazing ! If I wanted to get some protein out of this meal, what meat, or would you suggest? I am good with no meat, but husband likes a little protein with his meal . Thank you in advance. I will ue my new dutch oven to make this ๐
This would be fabulous with chicken, shrimp or beef!
I made this tonight for my family and it was amazing will be making again..You guys have great recipes..Thanks from las vegas
I want to start off by saying, I follow you ladies on Pinterest, & I just love your recipes & enjoy your videos. Thank you for sharing your time & knowledge. I think y’all are adorable (& it makes me frustrated when the trolls say negative things – I don’t see them putting themselves out there….but neither here nor there)!
What size of dutch oven are you using/how many quarts? I am wanting to buy one & have been on the fence between Staub & Le Creuset, but nonetheless I want to buy a functional size since they are pricey ๐.
Thank you for your kind words, Laci! A lot of our dutch ovens are about 4.5-5.5 quarts. For this specific recipe we use a 4.5qt. Both Staub and Le Creuset are great options. If you like more “non-stick” then we recommend going with an enameled pot such as the Le Creuset, if it doesn’t matter, then go with the one that you can find the best price on! Hope that helps, let us know if you have any other questions! – Alia and Radwa
Making this now. Very excited to try it.
Can someone tell me how many calories per serving?
Could you use sun dried tomatoes if you don’t have fresh?
Yes, you can!
Really easy to make! And I used non stick spray in my Stock Pot and the pasta did not stick and it turned out amazing!
Hi! Love all your recipes I have tried. I donโt have feta on handโฆ. Can I garnish with shredded Parmesan?
Keep up the great (and yummy!) work ladies!
Absolutely! And thank you so much! We’re so glad to have you here. ๐
Xo,
Alia & Radwa
Super delicious BUT the noodles burned on the bottom of the pot I guess cuz the heat was too high? Amazingly delicious recipe though so yum!
Oh no! Yes, the heat should have been lower. Try mixing it half way through cooking to be sure it does not burn!
Would it be good leftover cold (thinking a take to work lunch)?
We don’t recommend eating it cold. It needs to be reheated in order for it to loosen up. If you are able to reheat, just add a splash or water and microwave!
Hello,
Do you drain the olives and artichokes hearts or use all the liquid?
Great question- Yes, you drain the olives and artichoke hearts!
What brand of marinara sauce do you suggest to use for this recipe?
For this recipe we use Mezzette.
Feel free to use any good quality marinara or pasta sauce.
Excellent recipe. Made as given with whole wheat spaghetti without adding salt. Added some orphan capers. Will make again. Looking forward to the leftovers. Thank you for this delicious Recipe.
So do we add all of the marinara or just half? It calls for 8oz…says to add all of the ingredients, then says to add just half the jar. I am a little confused.
Yes, it is 8 oz. Just changed the wording so it is more clear!
This is amazing and I love that briny flavor from the olives. So easy and yummy, will be adding to our repeat list for sure! Wondering if this can be frozen and if so, how long?
Amazing! Yes, you can freeze this for 2-3 months. Thaw in the refrigerator overnight, when reheating you may need to add a splash or 2 of broth to helped loosen it back up.
this turned out great and very flavorful! but i burned the bottom of my Staub with pasta, any tips on on avoiding burnt pasta bottom while cooking?
Oh no! Cooking with cast iron can be a little tricky. You need to make sure to keep the heat is on low when you cover and cook, and stir occasionally.
Fantastic recipe. I made tonight for dinner. I baked it (covered) instead of stovetop and added mushrooms and grated Parmesan cheese.
Love the additions!
How much spaghetti?
Hello- It is 16 oz (1lb).
It turned out wonderful.
Nice, easy, quick recipe. It was too salty with 1 tsp. Salt. I would do 1/4 tsp.
Bummer, we will make note of this!
I am an olive fanatic so this recipe looks amazing – I am thinking of adding chick peas and crumbled Feta cheese (at the end) as well to bump up the protein amount. Looking forward to making this really soon (ฺืฒ)
Yes! Those are great additions! Let us know how it turns out!
This is a GAME CHANGER. The pasta cooked perfectly and the flavor was magnificent. AND ONE POT!!!!! This recipe is easily modified as well. I will make some version of this regularly.
This is the best idea!!