Description
A vibrant and fresh Greek Spaghetti recipe featuring sautéed cherry tomatoes, spinach, kalamata olives, and crumbled feta cheese tossed with perfectly cooked spaghetti. This dish combines Mediterranean flavors with a tangy lemon and red wine vinegar dressing for a light, flavorful meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 1 lb spaghetti
- 1 tablespoon olive oil (for tossing pasta)
Vegetable and Aromatics
- 1 small red onion, finely diced
- 3 garlic cloves, minced
- 2 cups halved cherry tomatoes
- 2 cups fresh baby spinach
Oils, Vinegar, and Seasoning
- 3 tablespoons olive oil (divided as 1 tbsp for pasta, 1 tbsp for onions, remaining for tomatoes)
- Juice of half a lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Additional 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 the pasta cooking water before draining, then add 1 tablespoon of olive oil to the drained pasta, toss to coat, and set aside.
- 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.
- Add Garlic: Add the minced garlic to the skillet with the onions and sauté for about 1 minute until fragrant.
- 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.
- Wilt Spinach: Stir in the fresh baby spinach and cook just until wilted, maintaining its vibrant green color.
- Season and Combine: Add the sliced kalamata olives, lemon juice, red wine vinegar, dried oregano, kosher salt, and black pepper to the skillet. Cook for 1 more minute to blend the flavors.
- Toss Pasta: Remove the skillet from heat and add the cooked spaghetti to the pan. Toss gently to coat the pasta evenly in the vegetable mixture. If needed, add reserved pasta water incrementally to loosen the sauce.
- Add Cheese and Basil: Sprinkle crumbled feta cheese and fresh thinly sliced basil over the pasta. Toss carefully one more time to combine without breaking up the feta.
- Garnish and Serve: Garnish with additional fresh chopped basil or parsley if desired. Serve immediately and enjoy a delicious Mediterranean-inspired meal.
Notes
- Reserve some pasta water to adjust sauce consistency if it seems dry when tossing the pasta.
- Use fresh baby spinach for best texture and flavor.
- Feta adds a salty tang, so adjust salt seasoning accordingly.
- Serve with a side of crusty bread or a light Greek salad for a complete meal.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Keywords: Greek spaghetti, Mediterranean pasta, feta pasta, spaghetti with olives, vegetarian pasta dish
