5 Genius Secrets to Easy & Delicious Dinners

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One Pot Greek Spaghetti (No Boil Pasta Recipe)

One pot spaghetti is our favorite weeknight dinner. As the name suggests, it cuts back on cleaning time by using one single dish. And this particular one pot pasta is like taking a trip straight to Greece!

From the olives to the artichoke hearts, you simply cannot go wrong with this recipe. It is simple, hearty, and absolutely delicious. The best part is that all of the flavors infuse together so every bite is perfect. A bonus part of this recipe is that it is meatless, and completely plant based!

Why cooking pasta in broth is better than cooking pasta in water

If you’ve made one of our one pot pasta dishes before, then you have heard us shout from the roof tops why we love it so much. The limited mess is a big bonus, but it isn’t the only reason single pot spaghetti recipes are life-changing.

When you cook pasta in water, it is important to go heavy on the salt. That’s because the process of rehydrating pasta noodles is when the pasta absorbs the most flavor. So you may notice if you skip the step of salting your pasta water, your pasta tastes bland no matter how flavorful your sauce is.

Well, here’s why preparing noodle dishes in one pot is such a great evolution of pasta cooking!

Cooking the pasta in broth allows for the pasta to soak up more flavor and nutrients. Instead of cooking in salted water, the spaghetti noodles cook with all of the ingredients used for the sauce. This helps the flavors infuse a level deeper than combining the sauce with the pasta after the pasta is cooked.

While you can totally continue to cook your pasta ahead of time, we highly recommend you hop on the one pot pasta train. You’ll be saving tons of time, both cooking and clean up, and you’re going to end up with a flavor packed meal the whole family will LOVE.

Can I make this recipe gluten free?

Like all of our one pot pasta and pasta bake recipes, you can easily make this recipe gluten free by changing out the pasta.

In our experience, gluten free spaghetti tends to be a bit more breakable than regular spaghetti. Because of this we recommend cutting back on the cooking time if using gluten free spaghetti. Alternatively, you can use a different shape like rotini or penne as they tend to hold up better in single pot recipes!

What if I don’t like olives?

We know olives can be hit or miss with people. The flavor is briney and overpowering, which is why we love them – but also why tons of people don’t care for them.

The beauty of this recipe is that you don’t HAVE to include any of the ingredients if you don’t like them. It is as simple as removing the ingredient from the recipe. This dish will still be delicious without it.

The same goes in the opposite direction, too! If you love eggplant or zucchini and want to include it, go for it. Or if you have some random leftover feta or chickpeas, they would taste great in this recipe.

Basically, you can feel free to adjust to your own flavor preferences easily with this recipe.

Here is another One Pot Spaghetti recipe that does not have olives.

one pot greek spaghetti

How to make one pot greek pasta

  1. In a large stock pot or dutch oven, add all of the ingredients. Yup, you heard that right – all of them!
  2. Start by laying the spaghetti down in the bottom of the pot or dutch oven. Then drizzle on the olive oil.
  3. Follow that up by adding pitted green olives, pitted kalamata olives, diced garlic cloves, artichoke hearts, red onions and tomatoes. For a little bonus flavor, you can use feta stuffed olives!
  4. Then pour marinara sauce over the ingredients. Add salt, pepper, oregano and thyme. And finish it off by pouring in the broth of your choice.
  5. Gently mix it all together to distribute the seasoning.
  6. Cover the pot and bring the pot up to a boil over medium high heat. Allow the pasta to cook for 11-13 minutes, or until the pasta has reached your preferred texture.
    • Note: we recommend mixing the ingredients again at least once halfway through the cooking process to make sure nothing sticks together.
  7. Remove from the heat when cooked, give the pasta a final mix and serve!

one pot greek spaghetti

One Pot Greek Spaghetti

This one pot wonder if full of flavor and delicious! It's meatless, and non-dairy! Perfect weeknight dinner that is ready in less than 14 minutes!
4.89 from 9 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: American, greek, Italian
Keyword: 15 minute dinner, how to make a one pot pasta, meatless pasta, meatless pasta recipe, one pot meatless spaghetti, one pot pasta, one pot pasta recipe, one pot spaghetti, spaghetti recipe, vegan pasta recipe
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 8 people

Ingredients

  • 16 oz uncooked pot sized spaghetti
  • 2 tbsp olive oil
  • 1 cup manzanilla green olives stuffed with pimentos drained
  • 1 cup pitted kalamata olives drained
  • 4 cloves garlic
  • 1 can artichoke hearts drained
  • 1/2 medium red onion
  • 1 cup cherry tomatoes
  • 8 oz marinara sauce
  • 1/2 tsp freshly ground pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 cups low sodium vegetable broth
  • 1/2 tsp sea salt, more or less to taste

Instructions

  • In a large stock pot or dutch oven, add all of the ingredients. Yup, you heard that right - all of them!
  • Start by laying the spaghetti down in the bottom of the pot or dutch oven. Then drizzle on the olive oil. Follow that up by adding pitted green olives, pitted kalamata olives, diced garlic cloves, artichoke hearts, red onions and tomatoes.
  • Then pour marinara sauce over the ingredients. Add salt, pepper, oregano and thyme. And finish it off by pouring in the broth of your choice. Gently mix it all together to distribute the seasoning.
  • Bring the pot up 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 pasta has reached your preferred texture. Note: we recommend mixing the ingredients again at least once halfway through the cooking process to make sure nothing sticks together.
  • Garnish with fresh Italian parsley and feta cheese (omit for non-dairy).

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32 Comments. Leave new

  • 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 😊.

    Reply
    • 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

      Reply
  • Making this now. Very excited to try it.
    Can someone tell me how many calories per serving?

    Reply
  • Deborah Youmans
    January 8, 2022 2:22 pm

    Could you use sun dried tomatoes if you don’t have fresh?

    Reply
  • 5 stars
    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!

    Reply
  • 5 stars
    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!

    Reply
    • Oh no! Yes, the heat should have been lower. Try mixing it half way through cooking to be sure it does not burn!

      Reply
  • Would it be good leftover cold (thinking a take to work lunch)?

    Reply
    • 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!

      Reply
  • Hello,
    Do you drain the olives and artichokes hearts or use all the liquid?

    Reply
  • Karenmarie Pena
    December 29, 2021 9:48 am

    What brand of marinara sauce do you suggest to use for this recipe?

    Reply
  • 5 stars
    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.

    Reply
  • 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.

    Reply
  • 5 stars
    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?

    Reply
    • 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.

      Reply
  • 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?

    Reply
    • 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.

      Reply
  • 5 stars
    Fantastic recipe. I made tonight for dinner. I baked it (covered) instead of stovetop and added mushrooms and grated Parmesan cheese.

    Reply
  • How much spaghetti?

    Reply
  • 5 stars
    It turned out wonderful.

    Reply
  • 4 stars
    Nice, easy, quick recipe. It was too salty with 1 tsp. Salt. I would do 1/4 tsp.

    Reply
  • 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 (ړײ)

    Reply
  • 5 stars
    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.

    Reply

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Meet the Food Dolls, Alia and Radwa!

We are Alia and Radwa, two Minnesota moms who absolutely love to cook and experiment in our kitchens. Even though we grew up loving our mom’s Egyptian cooking and learning to bake, we didn’t start cooking until later on in our lives. It is our hope that Food Dolls will be your go-to hub for delicious, easy recipes that empower you to feel comfortable and confident in the kitchen regardless of how much experience you have. You and your family deserve to have decadent, scrumptious meals that don’t break the bank or fill your kitchen sink to the brim!

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