Greek Spaghetti with Tomato and Feta
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Calories
392 kcal
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Course
Main Course, Lunch
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Cuisine
Mediterranean, Greek, Italian
Greek Spaghetti with Tomato and Feta
Description
This recipe prepares spaghetti according to package instructions, then coats it with hot olive oil infused with briefly fried crushed garlic cloves. The pasta is mixed in a bowl with reserved pasta water and the garlic oil to create a light sauce. Freshly chopped tomatoes, mixed halved olives, fresh basil strips, and lemon juice are stirred in, seasoned lightly with sea salt and black pepper for balance.
The final dish is topped with crumbled feta cheese, which adds a creamy, salty contrast to the zest and acidity of the lemon and tomatoes. The olive oil and pasta water help to bind and coat the ingredients evenly without heaviness, giving the spaghetti a fresh, summery quality.
This pasta is best enjoyed immediately while warm to retain the bright flavors and aroma. It pairs well with light accompaniments and can be enhanced by roasting tomatoes for increased intensity or adding capers for saltiness.
Practical tips emphasize prepping ingredients in advance for quick assembly, reserving pasta water to achieve a silky sauce, and suggestions for ingredient variations to customize the dish. Using fresh pasta can reduce cooking time.
Ingredients
- 200 g spaghetti
- 100 g olive halved, mixed varieties
- 2 tomato
- 4 garlic crushed, clove
- 4 tablespoon olive oil
- 100 g feta cheese
- 1 lemon (juice and zest only)
- 1 pinch sea salt
- 1 pinch black pepper
- 15 g basil sliced into strips, fresh
Instructions
- Cook 200 g Spaghetti according to the packet instructions.
- Heat 4 tablespoon Olive oil until hot and fry 4 Garlic clove for one minute. Remove from the heat and set aside.
- Drain the spaghetti, reserving some pasta water, and transfer it to a large bowl. Pour over the garlic oil and pasta water and mix well.
- Add 2 Tomatoes, 100 g Mixed olives, 15 g Fresh basil, juice of 1 Lemon and 1 pinch Sea salt and ground black pepper. Mix well.
- Top with 100 g Feta and serve immediately.
Notes
- Roast cherry tomatoes and swap them for fresh chopped tomatoes to intensify tomato flavor.
- Adding chopped capers can enhance the salty flavor.
- Prepare all ingredients before mixing to combine while pasta is hot for best results.
- Reserve some pasta water as it helps create a silky sauce that coats the spaghetti well.
- Use fresh tagliatelle for a quicker cook time if desired.
- Add cooked kale or spinach for a vegetable boost.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 392kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 22mg | 7% |
| Sodium | 685mg | 29% |
| Potassium | 344mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 24mg | 27% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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