Garlicky Greek Spaghetti Toss

05.01.2017

My kind of food!! I absolutely love Greek and Mediterranean food, there’s just so much fresh, flavorful goodness in it. And this Garlicky Greek Spaghetti Toss is no exception to that, it’s so easy to make yet is so perfectly delicious! Plus, this is a dish that can be ready in about 20 minutes! Just boil spaghetti, then chop the fresh ingredients while it’s boiling, quickly saute the garlic in the olive oil to remove the harsh bite and toss it all together and tadahhhh dinners ready! Yes ma’am (and yes sir)!

Garlicky Greek Spaghetti Toss

This is the perfect meal for busy weeknights, I really appreciated the fact that it came together so quickly. I also really appreciated the fact that it’s packed with fresh tomatoes – tomatoes are one of my favorite ingredients. And I loved that the hot pasta just cooked them ever so lightly.

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Tender spaghetti noodles, an abundance of lightly sweet tomatoes, zesty olives, tangy feta, salty capers, lots of fresh herby flavor and garlicky, robust, extra-virgin olive oil – can’t go wrong with this one can you?? Pretty sure that’s a big NO!

Garlicky Greek Spaghetti Toss

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Garlicky Greek Spaghetti Toss

5 from 2 votes

Yield: About 5 servings

Ingredients

  • 12 oz . dry spaghetti
  • Salt and freshly ground black pepper
  • 6 Tbsp extra-virgin olive oil
  • 1 1/2 Tbsp minced fresh garlic (about 4 cloves)
  • 1 1/2 lbs roma tomatoes , seeded and cut into 1/2-inch pieces
  • 1/2 cup black olives , sliced
  • 1/4 cup kalamata olives , sliced
  • 5 oz . feta cheese , crumbled
  • 3 Tbsp drained capers
  • 1/4 cup finely minced fresh parsley
  • 1/4 cup fresh chopped basil ribbons

Instructions

  1. Cook spaghetti in boiling salted water according to directions on package. When pasta is nearly finished heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just lightly golden, about 1 minute.
  2. Drain pasta and pour into a large serving bowl or mixing bowl. Pour olive oil and garlic mixture over pasta. Add in tomatoes, black olives, kalamata olives, feta, capers and parsley then toss to evenly coat while seasoning with salt and pepper to taste. Toss in basil and serve.
  3. Recipe source: adapted from Food and Wine

Recipe Notes

Be sure to have ingredients chopped and ready so you can add them in while the pasta is hot.

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Greek Spaghetti

18 comments

  • Shari: I make a salad similar to this. I marinate my veggies in Italian dressing while cooking the pasta. I rinse my pasta with cold water ,then toss it with Parmesan cheese.then I dress it with ranch dressing and the toss the pasta with the veggies and then feta cheese. It’s a summer favorite with family and I used it in our restaurant. July 29, 2018 at 7:46pm Reply

  • Lisa: What a fantastic meal. Love the fresh ingredients and so easy. It was delicious served warm but I can’t wait to try the leftovers tomorrow as a cold dish. February 21, 2018 at 6:44pm Reply

    • Jaclyn: So glad it was enjoyed – thanks for leaving a review! February 22, 2018 at 6:14pm Reply

  • Gregg: This was GREAT! September 22, 2017 at 1:15pm Reply

    • Jaclyn: I’m so glad you liked it Gregg! Thanks for your review! September 22, 2017 at 8:45pm Reply

  • Kelly: Made this tonight and it was great!! Added an arugula salad which went very well with it! Thank you! August 21, 2017 at 6:13pm Reply

    • Jaclyn: Thanks for reporting back! Glad you loved it! August 23, 2017 at 11:32am Reply

  • Dana: I am assuming you can eat this warm or cold like a salad? I just made it and am waiting for it to get cold. It just seems it will be realky good cold. Or chilled August 19, 2017 at 4:20pm Reply

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