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Greek Style Spaghetti

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A vibrant, Mediterranean-inspired spaghetti dish featuring tangy tomatoes, briny olives, fresh herbs, and creamy feta for a light yet satisfying meal.

Ingredients

Scale
  • 300 g (10 oz) spaghetti
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 pint (≈450 g) cherry tomatoes, halved
  • ½ cup pitted Kalamata olives, halved
  • 2 Tbsp capers, rinsed
  • 1 tsp dried oregano (or 1 Tbsp fresh)
  • ½ tsp red pepper flakes (optional)
  • ¼ cup chopped fresh parsley
  • 100 g (3.5 oz) feta cheese, crumbled
  • Salt & black pepper to taste

Instructions

  1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté 1 minute until fragrant.
  3. Add cherry tomatoes, olives, capers, oregano, and red pepper flakes; cook for 4–5 minutes until tomatoes soften and release juice.
  4. Season the sauce with salt and pepper, then add reserved pasta water and simmer 1–2 minutes to blend flavors.
  5. Toss in the drained spaghetti, stirring to coat evenly with the sauce.
  6. Remove from heat and stir in parsley and half the feta.
  7. Plate the spaghetti and top with remaining feta. Garnish with extra parsley and a drizzle of olive oil if desired.
  8. Serve warm immediately.

Notes

  • Substitute spaghetti with penne or bucatini for variation.
  • Add vegetables like spinach or zucchini for extra nutrition.
  • Use fresh oregano or basil for a more aromatic flavor.
  • Leftovers can be stored up to 3 days—reheat gently to preserve feta texture.
  • For a vegan version, substitute dairy-free feta or omit cheese and add toasted pine nuts.

Nutrition

Find it online: https://ukfinda.com/greek-style-spaghetti/