One Pot Greek Spaghetti at the Table

a serving of Greek spaghetti on a white plate with a fork

Loaded with olives, veggies, and plenty of marinara sauce, the bold flavors of this One Pot Greek Spaghetti will transport you right to the islands of Greece! As the name suggests, it comes together in just one pot for an simple weeknight recipe with minimal prep or cleanup!

Why We Love Greek Spaghetti

If you’ve been around awhile, you already know that one pot pasta recipes are our go-to for simple, simple, and tasty 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 spaghetti! Here are a few reasons why:

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 prep throughout 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 spaghetti probably looks a little different than the spaghetti and meatballs we’re used to. That said, this Greek spaghetti recipe isn’t exactly authentic, but it is inspired by common Grecian ingredients and flavors!

green and black olives, cherry tomatoes, chopped red onion, and a bundle of spaghetti noodles in a pot

Ingredients You’ll Need

Made with simple ingredients, this Greek spaghetti is meatless, dairy-free, and super tasty! Here’s everything you’ll need:

Spaghetti – Regular uncooked spaghetti noodles 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 finest 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 tasty!
Vegetable Broth – We recommend opting for low-sodium vegetable broth to help infuse the spaghetti with flavor without overpowering the dish.

How to Make Greek Spaghetti

You’re not going to believe how speedy and simple this Greek spaghetti recipe is to make! Follow the directions below, and it’s ready in less than 25 minutes from start to finish.

Combine All of the Ingredients. Yes, all of them! To begin, lay the spaghetti in 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 has reached your desired doneness. Just be sure to stir at least once to prevent the ingredients from sticking together!
Serve. Remove the Greek spaghetti from the heat, give it one last stir, and serve it while it’s still warm!

one pot Greek spaghetti twirled on a fork

Storage Options

This Greek spaghetti recipe is great for meal prep! As a result, we highly recommend making a double batch for speedy meals all week long. To keep it fresh, take a look at the storage options below.

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 spaghetti thaw in the fridge overnight. Then, for the finest 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.

Serving Suggestions

We love to serve this Greek spaghetti as a filling main course for Meatless Monday! However, for a complete spread, you can pair it with sides and appetizers like Greek salad, whipped feta with tomato and cucumber, and olive cheese bread. Or, spruce it up with the addition of protein such as beef kofta, chicken, or shrimp.

overhead image of two plates of one pot Greek spaghetti

Greek Spaghetti Common Questions

What kind of pasta works finest for this recipe?

Traditional spaghetti is great, but don’t be afraid to experiment! Linguine, bucatini, or even penne can work wonderfully. The key is choosing a pasta that’ll hold onto those memorable Greek-inspired sauces and seasonings.

Is One Pot Greek Spaghetti spicy?

It doesn’t have to be, but you can definitely kick up the heat! Add some red pepper flakes or a dash of cayenne to give your dish spicy flavor.

What protein goes well in One Pot Greek Spaghetti?

Chicken and ground lamb are fantastic options that blend beautifully with Greek flavors. For a seafood twist, try adding some shrimp or chunks of white fish! Just make sure to cook your proteins before adding them to the dish.

What cheese goes finest with One Pot Greek Spaghetti?

Feta is the star of the show! Its tangy, salty profile perfectly complements the other Mediterranean flavors. However, you can also try sprinkling on some parmesan or tossing the pasta with fresh mozzarella.

More One Pot Pasta Recipes

If you love one pot pasta recipes as much as we do, check out more of our favorites below!

the Ayyem kitchenServings: 8 servings

Prep: 10 mins
Cook: 14 mins
Total: 24 mins

Loaded with olives, veggies, and plenty of marinara sauce, the bold flavors of this One Pot Greek Spaghetti will transport you right to the islands of Greece! As the name suggests, it comes together in just one pot for an simple weeknight recipe with minimal prep or cleanup! Email

Ingredients

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 sea salt more or less to taste
1/2 teaspoon freshly ground pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
4 cups low-sodium vegetable broth
Optional: Italian parsley and feta cheese for garnish

Instructions

Place the spaghetti in a large stock pot or dutch oven. Drizzle the olive oil on top. 16 ounces uncooked pot sized spaghetti, 2 Tablespoons olive oil
Add the pitted green olives, pitted Kalamata olives, minced garlic cloves, artichoke hearts, red onions, and tomatoes to the pot. 1 cup manzanilla green olives stuffed with pimentos, 1 cup pitted Kalamata olives, 4 cloves garlic, minced, 1 can artichoke hearts, 1/2 medium red onion, chopped, 1 cup cherry tomatoes, halved
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.8 ounces marinara sauce, 1/2 teaspoon freshly ground pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon sea salt, 4 cups low-sodium vegetable broth
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. Optional: Italian parsley and feta cheese for garnish
Store in the fridge for 3-5 days.