Loaded with olives, veggies, and plenty of marinara sauce, the bold flavors of this One Pot Greek Spaghetti will transport you right to the islands of Greece! As the name suggests, it comes together in just one pot for an easy weeknight recipe with minimal prep or cleanup! 

a serving of Greek spaghetti on a white plate with a fork

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 spaghetti! Here are a few reasons why: 

  • 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 spaghetti probably looks a little different than the spaghetti and meatballs we’re used to. That said, this Greek spaghetti recipe isn’t exactly authentic, but it is inspired by common Grecian ingredients and flavors! 

green and black olives, cherry tomatoes, chopped red onion, and a bundle of spaghetti noodles in a pot

Ingredients You’ll Need

Made with simple ingredients, this Greek spaghetti is meatless, dairy-free, and super tasty! Here’s everything you’ll need: 

  • 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 spaghetti recipe is to make! Follow the directions below, and it’s ready in less than 25 minutes from start to finish. 

  1. 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. 
  2. 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! 
  3. Serve. Remove the Greek spaghetti from the heat, give it one last stir, and serve it while it’s still warm! 
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one pot Greek spaghetti twirled on a fork

Storage Options

This Greek spaghetti recipe is great for meal prep! As a result, we highly recommend making a double batch for quick meals all week long. To keep it fresh, take a look at the storage options below. 

  • 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 spaghetti as a filling main course for Meatless Monday! However, for a complete spread, you can pair it with sides and appetizers like Greek salad, whipped feta with tomato and cucumber, and olive cheese bread. Or, spruce it up with the addition of protein such as beef kofta, chicken, or shrimp. 

overhead image of two plates of one pot Greek spaghetti

Greek Spaghetti Common Questions

Can I use water instead of broth? 

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 spaghetti separately! 

Can I make this Greek spaghetti gluten-free? 

Sure! Feel free to swap out the spaghetti noodles with gluten-free spaghetti instead. Just be sure to keep an eye on your pasta and adjust the cooking time as needed as most gluten-free pasta requires less cooking time than gluten-containing varieties. 

What if I don’t like olives? 

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! 

Can I add more veggies to this recipe? 

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! 

a serving of Greek spaghetti on a white plate with a fork

One Pot Greek Spaghetti

4.94 from 15 votes
Author: Food Dolls
Servings: 8 servings
Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes
Loaded with olives, veggies, and plenty of marinara sauce, the bold flavors of this One Pot Greek Spaghetti will transport you right to the islands of Greece! As the name suggests, it comes together in just one pot for an easy weeknight recipe with minimal prep or cleanup!


  • 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


  • 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.


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Serving: 1serving | Calories: 314kcal | Carbohydrates: 49g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 813mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.94 from 15 votes (1 rating without comment)

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Recipe Rating


  1. Your recipe was so delicious. I made my own marinara, and added about half again as much. I did everything else the same. If this is good as your other recipes, I will be making all of them

  2. I want to make this tonight but don’t have any artichoke hearts. Do you have a recommended substitute? I have frozen mushrooms, frozen brocolli and canned diced tomatoes available – would any of these work?

  3. 5 stars
    What a fabulous meal!!
    Never thought that spaghetti with olives and the such could be so awesome!! But it was!

  4. 5 stars
    I’m not a fan of spaghetti so I’m always looking for alterations. It’s my second time making this and it was AMAZING!! My kids loved it too. I didn’t have any marinara so I just added a can of diced tomatoes and it turned out incredible. Yay! Fast, easy (love dump recipes) and good. 🙂 Thank you!!

  5. I’ve been drooling over this on my Pinterest for a couple weeks now & finally made it. SO delicious! And my 4 year old ate more of this than he’s eaten anything in ages! An excellent choice!

  6. 5 stars
    I just made this and it is amazing! I eliminated the red onion because I can’t stand onion but it’s so good that I can’t even wait for the rest of my dinner to be done. I keep sneaking into the pot!

    1. 5 stars
      I have made this for my husband and he suggested to add raw shrimp, which I have done. it is delicious and has become one of our mainstay week night dinners.