Greek Spaghetti

Greek Spaghetti

 The Spruce / Elaine Lemm

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Yields: 4 plates
Nutritional Guidelines (per serving)
479 Calories
31g Fat
42g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 479
% Daily Value*
Total Fat 31g 40%
Saturated Fat 8g 39%
Cholesterol 25mg 8%
Sodium 719mg 31%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 15%
Total Sugars 13g
Protein 10g
Vitamin C 13mg 63%
Calcium 187mg 14%
Iron 2mg 14%
Potassium 313mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delightfully simple pasta dish may take less than 30 minutes to prepare, but is packed full of flavor from the beautiful Mediterranean. Greece is famous for its feta cheese, succulent olives, fresh herbs, and sun-ripened tomatoes, all of which appear here in this dish. The tomatoes bake for a few minutes along with garlic until juicy and flavorful, but still fresh tasting. It's a different take on spaghetti marinara that the whole family will love.

Ingredients

  • Kosher salt, to taste

  • 1 pound small plum tomatoes, preferably San Marzano

  • 6 tablespoons extra-virgin olive oil, divided

  • 1 clove garlic, thinly sliced

  • 1 tablespoon finely chopped fresh parsley

  • 1 tablespoon finely chopped mint leaves

  • 1 teaspoon dried oregano

  • 2 tablespoons capers, rinsed

  • 1 tablespoon red wine vinegar

  • 3/4 pound spaghetti

  • 1/4 cup pitted, coarsely chopped Kalamata olives

  • 1/4 cup pitted and coarsely chopped green olives

  • 1/4 pound feta cheese

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 325 F and put a large pot of well-salted water on to boil.

  2. Place the whole tomatoes (including the vine if your tomatoes have one) into a ceramic or metal oven dish. Drizzle with 2 tablespoons of olive oil and a good pinch of salt. Roll the tomatoes around a little to cover everything with the oil, then add the garlic slices distributing them evenly into the dish. Place the dish in the center of the preheated oven and cook for 15 minutes. The tomatoes will soften and the skin may split.

  3. While the tomatoes are cooking, prepare the sauce. Put the chopped parsley, mint, and oregano in a small bowl. Add the rinsed capers, red wine vinegar, and the remaining 4 tablespoons olive oil. Whisk together to create a thick, creamy looking dressing and put it to one side; do not place in the refrigerator.

  4. Boil your spaghetti as per the instructions until al dente. Once cooked, drain the pasta and tip back into the warm pan. Stir in the dressing while the spaghetti is hot; it will become very fragrant. Add in the chopped black and green olives and the tomatoes and garlic, including any juice from the cooking dish.

  5. To serve either, either transfer the pasta into a large warmed serving bowl for everyone to help themselves or into four individual warmed bowls. Before serving, cover the pasta with a generous helping of feta cheese and freshly ground black pepper.

Tip

  • The dish can also be served cold as a pasta-style salad. Store in the refrigerator until serving (the same day is best). Let come to room temperature before serving.

Recipe Variations

  • This recipe includes some of the most popular ingredients from Greece. Feel free to switch or add in some of your favorite herbs, and if you wish to add in some meat, try grilled chicken kabobs or Souvlaki. The chunks of skewered meat could be served alongside.

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