Easy Greek Spaghetti

Name: Easy Greek Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 medium red; ¾ cup extra-virgin olive oil; 2 tablespoons butter; 10 cloves garlic; 10 roma tomatoes; 1 teaspoon red pepper flakes; ½ teaspoon kosher salt or to taste; 1 heaping cup pitted Manzanilla Spanish olives stuffed with minced pimento; 1 teaspoon granulated sugar; 12 fresh basil leaves; 1 pound linguine or spaghetti; 1-½ cups feta cheese; Chopped fresh basil for garnish; 2 teaspoons granulated garlic or fresh garlic clove; 4 tablespoons butter; 4 tablespoons extra-virgin olive oil; 1 loaf of french bread or a large country rustic baguette; 1 teaspoon dried parsley; 1 teaspoon dried oregano; 3 tablespoons grated Parmigiano cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
603 kcal
Course
Main Course
Cuisine
Mediterranean

Easy Greek Spaghetti

Deacon Moody

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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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Ingredients

Servings

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

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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!

Equipments used:

Notes

How to Store & Re-Heat
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.
Make-Ahead
Make-Ahead
Prepared the Greek Spaghetti sauce 4 days ahead, cover, and refrigerate until needed. Combine with the pasta (without the feta cheese topping ) for up to 2 days, cover, and refrigerate until needed. Reheat over a stovetop over medium heat until heated (adding a splash of water if needed). Add the Feta cheese. Alternatively, you can heat it in the microwave. I don't recommend making the garlic bread ahead. Garlic bread is best eaten fresh.
Prepared the Greek Spaghetti sauce 4 days ahead, cover, and refrigerate until needed. Combine with the pasta (without the feta cheese topping ) for up to 2 days, cover, and refrigerate until needed. Reheat over a stovetop over medium heat until heated (adding a splash of water if needed). Add the Feta cheese. Alternatively, you can heat it in the microwave. I don't recommend making the garlic bread ahead. Garlic bread is best eaten fresh.
How to Freeze
How to Freeze
It is best to enjoy Greek spaghetti fresh and avoid freezing it to preserve its texture and flavor. However, if you have leftover pasta that you want to save, it is best to store it in the refrigerator and eat it within a few days.
It is best to enjoy Greek spaghetti fresh and avoid freezing it to preserve its texture and flavor. However, if you have leftover pasta that you want to save, it is best to store it in the refrigerator and eat it within a few days.
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.