Greek Spaghetti Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
In just about 30 minutes, you can make this beautiful Greek spaghetti. With an aromatic blend of herbs and an array of fresh vegetables, this pasta is sure to brighten any day.

Updated: Jan. 17, 2024

Having grown up with endless pasta dishes circulating in and out of my kitchen, today I hear the word “spaghetti” and immediately think of comfort food. And just like many Italian pasta dishes, Greek spaghetti can feel like a big warm hug on a plate.

Made with thin spaghetti, aromatic herbs and fresh ingredients like plum tomatoes, green onions and feta cheese, this is a perfectly light pasta recipe that you can serve any time of year. It comes together so effortlessly that you can get it on the table for a quick weeknight meal. It’s also just elegant enough for holiday or weekend entertaining.

Ingredients for Greek Spaghetti

  • Spaghetti: Thin spaghetti, also known as spaghettini, will soak up all the rich and savory flavors of this tomato-based sauce. A little thicker than angel hair pasta, the thin shape and gentle texture of these noodles plays well with the other ingredients.
  • Plum tomatoes: Plum tomatoes are plump, sweet and vibrant. They add juiciness, a slightly tangy flavor and a beautiful red color to the dish. They’re one of the most readily available types of tomatoes, which means you can make this dish in any season.
  • Green onions: The distinct flavor of green onions bring brightness, freshness and a bit of spice to this dish. Green onions have a mild, slightly sweet flavor but are distinctly peppery as well. Since you always have to buy them in a bunch, here are some easy green onion recipes to use up the leftovers.
  • Feta cheese: Commonly used in Greek cuisine, feta is a tangy, rich, salty cheese. It crumbles beautifully, staying intact but still melting into the flavors of a dish. Use pre-crumbled feta, or crumble your own from a block in brine. Use any leftover cheese in these feta cheese recipes.
  • Herbs: There’s a combination of fresh and dried herbs in this recipe. You’ll find oregano (a must for most Greek dishes), parsley and basil. If you don’t have fresh herbs on hand, here’s a handy fresh to dried herb conversion guide for substitutions.


Step 1: Cook the pasta

In a pot of boiling water, cook the spaghetti according to package directions. While the pasta cooks, prepare the sauce.

Step 2: Make the sauce

In a nonstick skillet, add the oil, and saute the dried oregano and garlic for one minute, until the garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice. Cook and stir for two minutes, until everything is heated through. Remove from heat.

Step 3: Finish the spaghetti

Drain the cooked pasta. Add the pasta to the skillet with the tomato mixture. Add 3/4 cup crumbled feta cheese, salt and pepper, and toss to combine. Sprinkle the remaining feta cheese and parsley on the top of the dish, and serve immediately.

Recipe Variations

  • Add olives: Olives are frequently used in Greek cuisine, and they breathe life and depth into any dish. By tossing some slightly fruity kalamata olives or savory cured black olives into this Greek pasta dish, you’ll add more flavor and texture.
  • Opt for a different pasta: If don’t have spaghetti on hand, feel free to change things up. Stick with strands instead of other pasta shapes, so something like linguine or regular spaghetti is a good option.
  • Add a protein: Lamb is a central component of many Greek dishes, and roasted lamb or cooked ground lamb would taste great here. Or even add shredded rotisserie chicken or baked chicken.

How to Store Greek Spaghetti

This Greek pasta dish can be stored in an airtight container in the refrigerator for up to three days.

Can you make Greek spaghetti ahead of time?

You can make Greek spaghetti one to two days ahead of time and reheat it when you’re ready to serve it. Reheat in a skillet with a drizzle of olive oil over low heat, and slowly warm it up, stirring periodically to heat evenly. Once fully heated through, transfer the pasta to serving dishes, and garnish with minced fresh parsley and crumbled feta cheese.

Greek Spaghetti Tips

Greek Spaghetti Served in Large Ceramic Bowl on Blue BackgroundTMB Studio

Can you serve Greek spaghetti chilled?

You can serve Greek spaghetti chilled, but consider using whole cherry tomatoes instead of plum tomatoes. Or opt for this Greek pasta salad instead.

What can you serve with Greek spaghetti?

You can serve Greek spaghetti with a bright Greek salad or any of our favorite fresh side salad recipes. A green vegetable like roasted broccolini or steamed green beans would round out the meal, too.

Greek Spaghetti

Prep Time 30 min
Yield 4 servings.


  • 6 ounces uncooked thin spaghetti
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 3 cups chopped seeded plum tomatoes
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley, divided
  • 2 tablespoons minced fresh basil
  • 2 tablespoons lemon juice
  • 1 cup crumbled feta cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat.
  2. Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.

Nutrition Facts

1-1/2 cups: 311 calories, 10g fat (5g saturated fat), 25mg cholesterol, 628mg sodium, 50g carbohydrate, 5g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.