Easy Greek Spaghetti
Our family-favorite recipe for Greek Spaghetti with Garlic Bread! This dish is a delicious blend of spaghetti noodles and a hearty Greek-inspired tomato sauce served with a side of garlic bread. The sauce is packed with flavorful ingredients like olives, fresh basil, fresh tomatoes, and feta cheese, making it a tasty and satisfying meal. The addition of garlic bread adds an extra element of savory goodness that complements the flavors of the pasta perfectly. This recipe is sure to become a new favorite in your household, just like it is in ours. Pair with Cesar salad or Garden salad for a complete meal. It serves about 6-8 people.
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Tools
Ingredients
For the Greek Spaghetti Sauce:
- 1 medium red , yellow onion or shallot, chopped
- ¾ cup extra-virgin olive oil
- 2 tablespoons butter
- 10 cloves garlic , slivered or minced
- 10 Roma Tomatoes , chopped or 1 (28-ounce) can crushed or whole peeled tomatoes.
- 1 teaspoon Red pepper flakes (Omit if you have small children)
- ½ teaspoon kosher salt or to taste , adjust to taste
- 1 heaping cup pitted Manzanilla Spanish olives stuffed with minced pimento , whole. Plus 6 to 8 tablespoons of olive brine.
- 1 teaspoon granulated sugar
- 12 fresh basil leaves , torn
Serving:
- 1 pound linguine or spaghetti
- 1-½ cups Feta Cheese , crumbled or cut into dice
- Chopped fresh basil for garnish
For the Garlic Bread:
- 2 teaspoons granulated garlic or fresh garlic clove , peeled
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil
- 1 loaf of french bread or a large country rustic baguette , ½ inches sliced or split the bread in half lengthwise
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 3 tablespoons grated Parmigiano cheese , optional
Instructions
For the Greek Spaghetti:
- Bring a large pot of water (about 4 to 6 quarts) to a full boil. Add 2 tablespoons of kosher salt and the linguine and cook according to the package's directions. Reserve ½ cup of the cooking water, then thoroughly drain the pasta. While the pasta is cooking, heat the oil and butter in a 14-inch nonstick pan or work over medium heat. When the oil is hot, add the onion and cook, stirring until softened slightly, 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the diced tomatoes to the pan and cook until they are broken down and form a chunky sauce—Add the olives and brine—season with kosher salt, red pepper flakes, and sugar. Reduce the heat to a simmer, and cook, occasionally stirring, until slightly thickened and flavorful, about 15 to 20 minutes.
- Using tongs, lift the pasta out of the colander and add it to the Greek Spaghetti Sauce, along with the remaining ½ cup of pasta water and basil; simmer for 2 to 3 minutes. Taste and adjust the seasoning with kosher salt and red pepper flakes if needed. Transfer the Greek Spaghetti to a large serving bowl and top with feta cheese. Serve the Greek Spaghetti topped with extra feta cheese and chopped basil for garnish.
How To Make Garlic Bread:
- Combine butter, oil, parsley, and granulated garlic or mashed fresh garlic in a microwave-safe dish or a small saucepan. Heat in the microwave for 1 minute or in a small pot over moderate-low heat until the butter melts.
- For the sliced bread: Arrange the bread slices in a single layer on a baking sheet and liberally brush them with the garlic oil mixture—Sprinkle with grated cheese, if using, and toast under the broiler until golden brown. Alternatively, you can toast them in preheated 375 degrees F toast until very lightly golden brown, about 10 minutes.
- For split bread: Preheat the oven to 400 degrees F and place it on a baking sheet. Liberally brush them with the garlic oil mixture—Sprinkle with grated cheese, if using. Bake until golden brown and toasted, 8 to 15 minutes. Cut into 4 pieces and serve alongside the Greek Spaghetti. Enjoy!
Notes
How to Store & Re-Heat
- To store: Refrigerated leftover Greek spaghetti, covered for up to 2 days. Reheat in the microwave until hot or on the stovetop over medium heat until heated through (adding a splash of water if needed). Garlic bread can be kept at room temperature for two days, wrapped tightly in plastic or foil.
- To reheat: The best way to reheat garlic bread is in the oven; wrap it in foil and bake it for 10-12 minutes in a preheated 350 F oven. Alternatively, you can use the microwave to reheat quickly.
Nutrition Facts
Easy Greek Spaghetti
Amount per Serving
Calories
603
% Daily Value*
Fat
32
g
49
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
21
g
Cholesterol
11
mg
4
%
Sodium
509
mg
22
%
Potassium
426
mg
12
%
Carbohydrates
65
g
22
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
14
g
28
%
Vitamin A
831
IU
17
%
Vitamin C
13
mg
16
%
Calcium
151
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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