Loaded with olives, veggies, and plenty of marinara sauce, the bold flavors of this One Pot Greek
Table of Contents
Why We Love Greek
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
- 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 prepthroughout 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
Ingredients You’ll Need
Made with simple ingredients, this Greek
- Spaghetti – Regular uncooked
spaghettinoodles 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
spaghettiwith flavor without overpowering the dish.
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How to Make Greek
You’re not going to believe how quick and easy this Greek
- Combine All of the Ingredients. Yes, all of them! To begin, lay the
spaghettiin 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.
- 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!
- Serve. Remove the Greek
spaghettifrom the heat, give it one last stir, and serve it while it’s still warm!
- 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
spaghettithaw 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.
We love to serve this Greek
Spaghetti Common Questions
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
Sure! Feel free to swap out the
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!
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!
- One Pot Spaghetti Carbonara Recipe
- One Pot Parmesan Pasta
- One Pot Pasta Primavera
- One Pot Fettuccine Alfredo Recipe
One Pot Greek Spaghetti
- 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 freshly ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon sea salt more or less to taste
- 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.
- Add the pitted green olives, pitted Kalamata olives, minced garlic cloves, artichoke hearts, red onions, and tomatoes to the pot.
- 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.
- 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.
- Store in the fridge for 3-5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.