One Pot Greek Spaghetti

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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

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Main Course
Servings 8


  • 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


  • 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.

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