Go Back
–+ servings
Garlicky Greek Spaghetti Toss

Garlicky Greek Spaghetti Toss: Quick, Zesty, and Irresistible

Garlicky Greek Spaghetti Toss is a quick and flavorful Mediterranean dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Spaghetti Feel free to switch to whole wheat or gluten-free varieties.
  • 1 tbsp Salt Adjust to your taste.
For the Sauce
  • 3 tbsp Extra-Virgin Olive Oil Use high-quality oil for best results.
  • 3 cloves Minced Fresh Garlic Fresh is always best.
  • 2 medium Roma Tomatoes Cherry tomatoes can be a substitute.
  • 1/2 cup Black Olives Kalamata olives add more flavor.
  • 1 cup Feta Cheese Crumbled feta is preferred.
  • 1 tbsp Capers Can be omitted or swapped.
For the Garnish
  • 2 tbsp Fresh Parsley Other herbs like oregano or dill can be used.
  • 1/4 cup Fresh Basil Elevates the dish's flavor.

Equipment

  • Large Pot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil, add spaghetti, and cook for 8-10 minutes until al dente. Reserve a cup of pasta water before draining.
  2. In a large skillet, heat 3 tablespoons of olive oil over medium heat until shimmering.
  3. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  4. Toss in chopped tomatoes and olives, cooking for 3-5 minutes until tomatoes soften.
  5. Add feta cheese, capers, parsley, and basil; stir gently for 2 minutes.
  6. Add drained spaghetti to the skillet, tossing until well coated, adding reserved pasta water if needed.
  7. Season with salt and pepper, toss together for another minute, and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 48gProtein: 9gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 12mgCalcium: 200mgIron: 2mg

Notes

For extra nutrition, consider adding spinach or zucchini. Store leftovers in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!