Kitchen notes · a little help before you start
Garlicky Greek Spaghett
Garlicky spaghetti with tomatoes, olives and feta is an inviting bowl when something fresh sounds good. There are salty little bites tucked among the strands, with herbs making the plate smell as appealing as it looks. Twirl some up while the pasta is still warm.
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Greek · Mediterranean
A few quick notes
1. Chop toppings before cooking finishes
Have the ingredients prepared before draining the pasta so they can be tossed through while it is hot.
2. Keep garlic gently golden
Heat the garlic in olive oil over medium-low as the pasta nears done, stopping at a light golden color.
3. Use a large tossing bowl
Put the drained spaghetti in a large bowl before pouring on garlic oil and adding the prepared toppings.
Get to know the ingredients
Seeded roma tomatoes
Remove the tomato seeds and cut the flesh into the listed small pieces before tossing them through the hot spaghetti.
Two kinds of sliced olives
Slice both black and Kalamata olives for the pasta mixture, ready to add with tomatoes, feta, capers and parsley.
Drained capers
Drain the capers before adding them with the other toppings, so they are ready for the hot-pasta toss.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Garlicky Greek Spaghett
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Basil after the first toss
Toss the pasta with garlic oil, toppings and seasoning, then add basil ribbons and serve the spaghetti.
A little more help as you go
Salt the pasta water
Cook the spaghetti in boiling salted water according to its package while the prepared toppings wait nearby.
Parsley joins before basil
The minced parsley goes into the main topping toss; basil ribbons are folded in afterward just before serving.
A few questions you might have
Do the tomatoes simmer into a sauce?
They are added as prepared pieces to the hot, drained pasta with the olives, feta and other toppings.
Does feta melt in a separate pan?
Crumbled feta goes straight into the large bowl with the hot pasta, garlic oil, tomatoes and other toppings.
When should I heat the garlic oil?
Start as the spaghetti is nearly finished, so the lightly golden garlic and warm oil are ready for the drained pasta.
Is all the olive oil used for the garlic?
The oil is heated with the garlic and then poured over the drained spaghetti before adding the toppings.
How should I season the assembled pasta?
Toss the toppings and garlic oil through the spaghetti while adding salt and pepper to taste, then fold in basil.
Any more cooking tips?
Be sure to have ingredients chopped and ready so you can add them in while the pasta is hot.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
