Garlicky Greek Spaghetti Toss

May 1, 2017

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Garlicky Greek Spaghetti is loaded with fresh and flavorful ingredients! It’s so easy to throw together and it’s so perfectly delicious! Plus, this is a dish that can be ready in about 20 minutes! My kind of dinner.

Greek spaghetti layered with tomatoes, black olives, kalamata olives, feta, basil, garlic, olive oil. Served in a pasta bowl on a brown wooden surface.

How to Make Greek Spaghetti

This is so easy to make! Here’s all you need to do:

  • Cook spaghetti
  • Chop the fresh ingredients
  • Saute the garlic in the olive oil (to remove the harsh bite)
  • Toss it all together and tadahhhh dinners ready!

Overhead image of Greek pasta in a large serving bowl.

Easy Weeknight Dinner!

This is the perfect dish 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.

Watch the Video!

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!

Close up image of Greek pasta in a large serving bowl.

More Greek Recipes You’ll Love

Greek Spaghetti
5 from 8 votes

Garlicky Greek Spaghett

This Greek inspired spaghetti is loaded with so many fresh and flavorful ingredients! It's a breeze to throw together and it's so perfectly delicious! Plus, this is a dish that can be ready in about 20 minutes (prep your ingredients while the pasta cooks)! My kind of dinner.
Servings: 6
Prep15 minutes
Cook15 minutes
Ready in: 20 minutes


  • 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


  • 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.
  • 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.
  • Recipe source: adapted from Food and Wine


Be sure to have ingredients chopped and ready so you can add them in while the pasta is hot.
Nutrition Facts
Garlicky Greek Spaghett
Amount Per Serving
Calories 446 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 656mg29%
Potassium 431mg12%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 5g6%
Protein 10g20%
Vitamin A 1375IU28%
Vitamin C 19.9mg24%
Calcium 159mg16%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Angela Berry

    This was a really good recipe. The mix of ingredience was a perfect balance of flavors. Simple to make.
    I did add just a touch of red pepper. I also cooked the oil, garlic, spaghetti together and only mixed the other ingredience for one portion and refrigerated the unused pasta for later.

  • Elaine

    I got a little scared when I saw the large volume of this salad. It makes a lot. But it is delicious. I used dried herbs because I didn’t have fresh and didn’t have capers. But it is so easy to make and quick and wonderful. I will eat it for a few days until it is gone. Will make again.

  • Claire Smith

    LOVE THIS RECIPE! This was so delicious! I didn’t have any calamata olives or capers, so I just used a bunch of black olives. The preparation was very simple and quick. Overall, so yummy and tastes healthy and fresh. :)

  • 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.

  • 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.

  • Kelly

    Made this tonight and it was great!! Added an arugula salad which went very well with it! Thank you!

  • 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