Get ready for a winning meal in just one pot! This dish bursts with deliciousness and is good to go in under 13 minutes!
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One Pot Greek Spaghetti
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 8 1x
- Category: Main Course
Ingredients
Scale
- 1 pound of pot-sized spaghetti
- 2 tablespoons of olive oil
- 1 cup of manzanilla green olives stuffed with pimentos (drained)
- 1 cup of pitted Kalamata olives (drained)
- 4 cloves of garlic (minced)
- 1 can of artichoke hearts (drained)
- 1/2 medium-sized red onion (chopped)
- 1 cup of cherry tomatoes (halved)
- 8 ounces of marinara sauce
- 1/2 teaspoon of freshly ground pepper
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 4 cups of low-sodium vegetable broth
- 1/2 teaspoon of sea salt (adjust to taste)
- Optional: Italian parsley and feta cheese for garnish
Instructions
- In a big pot or Dutch oven, place the spaghetti and drizzle with olive oil.
- Add the green olives, Kalamata olives, minced garlic, artichoke hearts, red onions, and tomatoes to the pot.
- Pour the marinara sauce over the ingredients, then add salt, pepper, oregano, thyme, and broth. Gently mix everything to distribute the seasoning.
- Bring the mixture to a boil over medium-high heat, cover, and reduce the heat to medium-low. Let the pasta cook for 11-13 minutes or until it reaches your desired doneness. Remember to stir at least once halfway through to prevent sticking.
- Garnish with fresh Italian parsley and feta cheese (skip for non-dairy) if you like.
- Store in the fridge for 3-5 days.
