One Pot Greek Spaghetti: An Easy 24-Minute Mediterranean Dinner

This One Pot Greek Spaghetti takes just 24 minutes from start to finish and delivers bold, Mediterranean flavors every single time. It’s my go-to one pot recipe for busy weeknights—minimal effort with maximum Mediterranean flair!

I stumbled across this time-saving method when I needed a quick, veggie-packed dinner that my whole family would love. Traditional spaghetti recipes often mean multiple pots and too much cleanup, but this version? You throw everything into one pot, let it cook, and end up with a perfectly seasoned, ready-to-serve meal. Trust me, you’ll never go back to the old way!

Why This One Pot Greek Spaghetti Is a Game-Changer

• Time-saving: No waiting for water to boil and no extra pans to clean. The pasta cooks right in the flavorful broth!
• Hands-off cooking: After just a quick stir halfway through, you can walk away and let the dish do the work.
• Bold flavors: Mediterranean ingredients like olives, artichokes, oregano, and thyme infuse the dish with incredible taste.
• Perfect for busy nights: With only 10 minutes of prep required, this is a lifesaver when schedules are tight.
• Healthy and veggie-packed: Loaded with cherry tomatoes, garlic, and a medley of olives, it’s as nutritious as it is delicious.

Equipment You’ll Need for This One Pot Greek Spaghetti

The best part of this recipe? You only need one pot to make it happen. Here’s what I recommend:

• Large stock pot or Dutch oven: Look for one that’s at least 6 quarts to comfortably hold all the ingredients.
• A good lid: A tight-fitting lid helps to hold in moisture and ensures your pasta cooks evenly.
• Tongs or a large spoon: For stirring the ingredients together and serving at the end.

Pro tip: If you don’t have a Dutch oven, any deep pot with a heavy bottom will work just as well to prevent sticking and ensure even cooking.

Simple Ingredients for One Pot Greek Spaghetti

One of the things I love most about this recipe is how pantry-friendly it is. Here’s a closer look at a few of the key ingredients you’ll be using:

• Manzanilla and Kalamata olives: These add briny, tangy pops of flavor throughout the dish. Drained is best to keep the dish from getting too salty.
• Cherry tomatoes: Halved for a quick burst of sweetness that balances out the salty olives and rich marinara.
• Low-sodium vegetable broth: This is what cooks the pasta while infusing it with deep, savory flavor. Regular broth works too, but watch the salt levels.
• Dried herbs: Oregano and thyme are the stars here, giving the spaghetti an authentic Greek spin.

Can’t find cherry tomatoes? Grape tomatoes or even canned diced tomatoes will work in a pinch.

One Pot Greek Spaghetti Recipe Details

• Servings: 8 servings
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes

Ingredients for One Pot Greek Spaghetti

• 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 (adjust to taste)
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 cups low-sodium vegetable broth
• Optional: Italian parsley and feta cheese for garnish

How to Make One Pot Greek Spaghetti

1. Place the pot-sized spaghetti into a large stock pot or Dutch oven. Drizzle with olive oil.
2. Add the olives, minced garlic, artichoke hearts, chopped red onions, and halved cherry tomatoes directly into the pot.
3. Pour the marinara sauce evenly over the ingredients. Then add the sea salt, pepper, oregano, thyme, and vegetable broth. Gently stir to combine and evenly distribute the seasonings.
4. Bring the mixture to a boil over medium-high heat. Cover with a lid, reduce the heat to medium-low, and let it cook for 11-13 minutes, stirring once halfway through to prevent sticking.
5. Check the pasta for doneness. Once it’s fully cooked and the liquid has reduced into a flavorful sauce, remove from heat.
6. Serve immediately, garnished with fresh parsley and crumbled feta, if desired.

Jake’s Tips for the Best One Pot Greek Spaghetti

• Don’t skip the stir: Stirring once halfway through cooking prevents the pasta from clumping together.
• Use flavorful broth: Vegetable broth keeps things vegetarian, but chicken broth works if that’s your preference.
• Double batch for meal prep: This recipe stores well and is perfect for reheating all week long.
• Make it creamy: For a richer taste, stir in a splash of cream or a dollop of Greek yogurt at the end.

Easy One Pot Greek Spaghetti Variations

• Add protein: Toss in cooked chicken, shrimp, or chickpeas for extra protein.
• Mix up the olives: Switch it up with black olives or capers for an extra zing.
• Go gluten-free: Use gluten-free spaghetti or a chickpea-based pasta.
• Extra veggies: Add spinach or zucchini to sneak in even more greens.

One Pot Greek Spaghetti FAQs

Can I use regular spaghetti instead of pot-sized spaghetti?

Yes, but you’ll need to break the spaghetti in half to fit it into the pot evenly.

Can I make this vegan?

Absolutely! Skip the feta cheese garnish or use a dairy-free alternative, and you’re good to go.

Can I freeze leftovers?

Yes, this Greek spaghetti freezes beautifully. Store it in an airtight container for up to three months.

What’s the best way to reheat this?

Add a splash of broth or extra marinara to rehydrate the pasta while reheating in the microwave or the oven.

Do I need to pre-cook the pasta?

No need—just let it cook right in the pot with the broth and other ingredients!

This One Pot Greek Spaghetti is perfect for nights when you need a hearty, flavorful dinner fast. With just one pot and 24 minutes, you’ve got a meal loaded with vibrant Mediterranean spices and veggies. What’s your favorite one-pot pasta recipe? Let me know in the comments below!