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One Pot Greek Spaghetti

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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!

Plated greek spaghetti recipe

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.

One Pot Greek Spaghetti in an enameled cast iron pot

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!

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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 closeup

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 plated in two plates

One Pot Greek Spaghetti

Alia and Radwa
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!
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course dinner, lunch
Cuisine American, greek, Italian
Servings 8 people
Calories 314 kcal

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).

Video

Nutrition

Serving: 8g | Calories: 314kcal | Carbohydrates: 49g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 813mg | Potassium: 286mg | Fiber: 4g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2mg
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
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Recipe Rating




42 Comments

  1. 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!!

  2. 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!

  3. 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!