This simple 15-minute Greek spaghetti bursts with fresh Mediterranean flavors. It’s a family-favorite pasta dish that’s ideal for weeknights and makes a healthy dinner on the fly.
This easy pasta has become a go-to whenever I have an extra pint of cherry or grape tomatoes in the fridge. I often make a simple cherry tomato pasta with mozzarella, but when feta is on hand I prefer this Greek-inspired version. It’s bright, straightforward, and cooks up fast—perfect for a solo dinner or a quick family meal.
The beauty of this recipe is how little time it takes while still delivering vivid Mediterranean flavor: juicy tomatoes, briny olives, tangy feta, and fresh basil come together in about 15 minutes. It’s a versatile recipe you can tweak to suit tastes or what’s in your pantry.
Is this an authentic Greek dish?
Traditional Greek spaghetti often appears as Makaronia Me Kima, spaghetti served with a meat sauce made from beef or a beef-and-lamb mix, sometimes scented with cinnamon. My version borrows classic Greek ingredients but is a lighter, fresher pasta rather than a meat-based sauce. I call it Greek spaghetti because of the feta, olives, and Mediterranean flavors, though it’s a modern, simple interpretation rather than a regional classic.
Why You’ll Love This Greek Spaghetti Recipe
A healthy Mediterranean-style meal. This dish features staples of the Mediterranean diet—tomatoes, olives, olive oil, fresh herbs, and feta—so it’s a nutritious, balanced dinner option. It’s also easy to adapt to different dietary needs.
Ready in 15 minutes. Cook the pasta, sauté the aromatics and tomatoes, then toss everything together with feta and basil. The result is a satisfying, bright pasta in minutes—great for busy evenings.
Customizable and flexible. Don’t like Kalamata olives? Use black or green olives, capers, or leave them out. Add grilled chicken, shrimp, or beans for extra protein. To make it vegan, omit the feta or use a plant-based alternative.
Ingredient Notes
Spaghetti
Long pasta like spaghetti, linguine, or fettuccine works best with this light sauce, but short pasta shapes are fine if you prefer them.
Olive oil
Use extra virgin olive oil for its fruity, peppery character—it pairs beautifully with the tomatoes and feta.
Yellow onion
Yellow onion gives a gentle sweetness. White or red onion can be substituted if needed.
Tomatoes
Grape or cherry tomatoes are ideal for their sweetness and texture. If using larger tomatoes, dice them; canned diced tomatoes can work as a fallback—drain well first so the sauce stays chunky, not watery.
Feta Cheese
Crumbled feta adds salty, tangy richness. If you’re out of feta, goat cheese or a creamy ricotta-style substitute can work in a pinch.
Olives
Kalamata olives are traditional and add briny depth. Swap for other olive varieties or capers if you prefer a milder or different salty note.
Fresh Basil
Fresh basil brightens the finished dish—torn or chopped and scattered on top just before serving.
How to Make Greek Spaghetti – Step by Step
1. Bring a large pot of water to a rolling boil and add a generous pinch of salt. Cook the spaghetti until al dente, according to package directions, then drain.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 2–3 minutes. Stir in minced garlic and cook another 30 seconds until fragrant.
3. Add the grape or cherry tomatoes, a pinch of salt, and red pepper flakes. Cook, stirring frequently, and gently press the tomatoes with a spoon as they soften so they release their juices and form a chunky sauce.
4. Add the cooked spaghetti to the skillet and toss to combine—use a bowl if your skillet is too small.
5. Stir in about three-quarters of the crumbled feta and the halved Kalamata olives, tossing until everything is well coated and combined.
6. Sprinkle the remaining feta and chopped fresh basil over the top and serve immediately.
What to Serve with Greek Spaghetti
This pasta is satisfying on its own, but you can pair it with garlic bread, a simple green salad, or roasted vegetables to make the meal heartier. It also complements Greek-style salads or grain salads if you want a larger spread.
More Easy Dinner Ideas
If you enjoy Mediterranean-inspired dinners or quick pasta meals, look for other simple recipes that use fresh produce and pantry staples. This Greek spaghetti pairs well with countless weeknight favorites and can be adapted to whatever you have on hand.
Storage Instructions
Store leftover Greek spaghetti in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature for about 30 minutes before serving, and refresh with a little extra feta or a drizzle of olive oil if desired.
Yes. The ingredients align with the Mediterranean diet and provide complex carbohydrates, healthy fats, and vitamins. As with any dish, it’s healthiest when enjoyed in balanced portions.
Yes. Omit the feta or substitute a vegan cheese to make this recipe plant-based.
Greek Spaghetti
Ingredients
- 1 lb spaghetti
- 3 tablespoons olive oil
- ½ small yellow onion finely chopped
- 3 cloves garlic minced
- 2 pints grape or cherry tomatoes
- ¼ teaspoon red pepper flakes
- Pinch of salt
- 4 oz feta cheese crumbled
- ½ cup kalamata olives halved
- ¼ cup fresh basil chopped
Instructions
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In a large pot bring water to a boil and add a large pinch of salt. Cook the spaghetti to al dente according to the package directions. Drain.
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Meanwhile, heat olive oil in a large sauté pan over medium heat. Add onions and cook until translucent, 2–3 minutes. Add the garlic and cook 30 seconds longer, until fragrant.
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Add grape tomatoes, salt, and red pepper flakes. Cook, stirring frequently, and squash the tomatoes as they soften to release their juices and create a chunky sauce.
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Add the cooked spaghetti, about ¾ of the feta, and the olives to the pan and toss to combine.
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Garnish with the remaining feta and fresh basil and serve.