Greek Style Spaghetti
Transport your taste buds to the Mediterranean with this delightful Greek Style Spaghetti recipe, a vibrant fusion of simple ingredients and bold flavors. Perfectly al dente spaghetti is tossed in a luscious garlic and olive oil base, complemented by juicy cherry tomatoes, briny Kalamata olives, and fragrant oregano. The dish is elevated with crumbles of creamy feta cheese, a burst of fresh lemon juice, and a sprinkle of chopped parsley for a refreshing finish. Ready in just 30 minutes, this quick and easy pasta dish is ideal for weeknight dinners or an elegant entertaining option. Serve it hot with an optional dusting of Parmesan and a drizzle of extra virgin olive oil for a restaurant-worthy Mediterranean feast. Keywords: Greek spaghetti, Mediterranean pasta, feta spaghetti recipe, quick dinner ideas.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 4 tablespoons Extra virgin olive oil
- 3 cloves Garlic cloves
- 300 grams Cherry tomatoes
- 100 grams Kalamata olives (pitted and sliced)
- 150 grams Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Grated Parmesan cheese (optional)
Instructions
Fill a large pot with water, add a teaspoon of salt, and bring it to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the spaghetti cooks, heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the hot oil. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the sliced Kalamata olives, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 2-3 minutes.
Add the cooked spaghetti to the skillet and toss to combine. If the mixture seems dry, add a splash of the reserved pasta water until you reach your desired consistency.
Turn off the heat and stir in the fresh lemon juice and chopped parsley.
Transfer the spaghetti to serving plates and top each portion with crumbled feta cheese. Sprinkle with grated Parmesan cheese if desired.
Serve immediately, garnished with additional parsley and a drizzle of olive oil for extra flavor.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.3 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 369 mg | 28% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
