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One Pot Greek Spaghetti served on a white plate, garnished with feta and parsley, featuring colorful olives and tomatoes.

One Pot Greek Spaghetti

This One Pot Greek Spaghetti is a time-saving, easy Greek spaghetti recipe that delivers a healthy one pot pasta meal filled with vibrant flavors. In just 24 minutes, enjoy a quick Mediterranean spaghetti dish packed with veggies and olives.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.