Get ready for a winning meal in just one pot! This dish bursts with deliciousness and is good to go in under 13 minutes!
One Pot Greek Spaghetti
Ingredients
- 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.