If you’re craving a dish that feels both fancy and comforting but don’t have hours to spend in the kitchen, this Simple Mediterranean Spaghetti: no meat, in 22 Minutes is here to save the day. It’s everything you love about Mediterranean cooking: fresh veggies, fragrant herbs, and bold flavors, all layered over perfectly cooked spaghetti. And the best part? You can whip it up faster than streaming a couple of episodes of your favorite show! Whether it’s a quick family dinner or a no-fuss date night meal, this recipe has got you covered. Let’s dive in and bring a slice of the Mediterranean to your table!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Simple Mediterranean Spaghetti in 22 Minutes Recipe
Picture this: it’s the middle of the week, you’re short on time, and the last thing you want to do is spend an hour in the kitchen. That’s exactly when this Simple Mediterranean Spaghetti swoops in as your dinnertime hero. This recipe leans heavily into Mediterranean magic—a mix of vibrant colors, fresh ingredients, and bold olive oil-based flavors that make you feel like you’re dining on the coast of Greece (a vacation in a bowl, if you will). Did you know Mediterranean cuisine is often ranked as one of the healthiest in the world? Think about it: olive oil, tomatoes, garlic, and fresh herbs… it doesn’t get better than that! And yes, this dish pulls it all together in just 22 minutes without skimping on flavor. Whether you’re new to Mediterranean cooking, or looking for a no-stress dinner idea, this recipe checks all the boxes. Let’s get cooking, because dinner is almost too easy tonight.Why You’ll Love This Recipe
- Whips up in just 22 minutes
- Uses fresh, pantry-friendly ingredients
- Intro to Mediterranean flavors for beginners
- Perfect for weeknight dinners or last-minute hosting
- Customizable for vegetarians or meat lovers
- Minimal cleanup with one-pot simplicity
Key Ingredients and Substitutions
- Spaghetti: Use whole wheat or gluten-free spaghetti as needed.
- Cherry Tomatoes: Swap with canned diced tomatoes if fresh ones aren’t available.
- Kalamata Olives: Black or green olives can work in a pinch.
- Fresh Basil: Dried basil can sub if fresh isn’t on hand, though fresh adds a pop of freshness.
- Feta Cheese: Goat cheese or Parmesan can work for a variation.
- Olive Oil: Stick with extra virgin for a bold, authentic flavor.
- Garlic: Fresh is ideal, but garlic powder is better than skipping it entirely.
How to Make the Recipe (Step-by-Step)
- Bring a large pot of salted water to a boil and cook your spaghetti according to the package instructions.
- While the pasta cooks, heat olive oil in a big skillet over medium heat. Toss in the minced garlic and sauté it until it’s fragrant—about 30 seconds to a minute.
- Add the cherry tomatoes and let them cook until they soften and start to break down, around 5-7 minutes. Stir occasionally.
- Throw in the sliced Kalamata olives and give everything a good mix. If you like it spicy, now’s the time to sprinkle some red pepper flakes.
- Drain the spaghetti (don’t forget to reserve a little pasta water!) and mix it into the skillet with the tomato-olive mixture. Stir together while coating the spaghetti with all the amazing flavors.
- If things look a bit dry, add a splash of the reserved pasta water. This also helps the sauce stick to the spaghetti better.
- Turn off the heat and sprinkle on the crumbled feta cheese and hand-torn basil leaves. Give it one final toss and taste for seasoning—add salt or pepper as needed.
- Serve up this Mediterranean delight with a drizzle of olive oil on top and a handful of extra feta or basil if you’re feeling fancy!
Expert Tips for Success
Don’t overcook the spaghetti—al dente is key for a Mediterranean feel.
Use the freshest ingredients you can; they really shine in simple recipes like this.
Reserve more pasta water than you think you’ll need—it’s a lifesaver for adjusting the sauce consistency.
Go for pre-pitted olives to save time (and your fingers).
If you’re prepping ahead, keep the basil and feta on the side so they stay fresh and vibrant.
Variations and Customizations
Love protein in your pasta? Toss in some cooked shrimp or grilled chicken for added heartiness. Craving a vegan version? Swap the feta cheese with your favorite vegan cheese or simply skip it altogether—it’ll still be super flavorful. If you like heat, add some chili flakes or a diced red chili when cooking the garlic. Want to pack in more veggies? Spinach or arugula will wilt nicely into the sauce, or try some roasted zucchini added at the end.
Nutritional Information
This Simple Mediterranean Spaghetti is not just tasty—it’s nutritious too. Each serving clocks in at about 400-450 calories, with a balanced mix of carbs from the pasta, healthy fats from the olive oil, and a bit of protein thanks to the feta and olives. It’s also packed with nutrients like vitamin C from the tomatoes and potassium from the olives. Need to watch your sodium? Consider rinsing the olives or choosing a lower-salt feta.
Storage and Reheating Instructions
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, add a splash of water or olive oil to loosen up the sauce and gently warm on the stove or in the microwave. If using the microwave, reheat in 30-second increments and give it a stir to avoid uneven heating. Heads-up: the basil might wilt a little, and the feta won’t be as creamy once reheated, but the flavors will still be spot on!
Recipe Card of Simple Mediterranean Spaghetti in 22 Minutes
Ingredients list
- 6 ounces spaghetti Note 1
- 2 tablespoons olive oil
- 1 pepper seeded and chopped (red, yellow or orange)
- 1/2 cup olives pitted and chopped (green or black olives), Note 2
- 1 1/2 cups cherry tomatoes halved, Note 3
- 3 green onions chopped into 1 inch pieces (or use 1/2 sweet or red onion instead)
- juice from 1/2 lemon
- 3 garlic cloves minced (1 1/2 teaspoons minced garlic in jar)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- pinch red pepper flakes (I use 1/4-1/2 tsp)
- 4 cups fresh baby spinach roughly chopped
- 1/4 cup fresh basil chopped
- Optional toppings: Parmesan cheese, a drizzle of extra virgin olive oil, feta cheese, pine nuts, fresh parsley, or fresh oregano.
Step-by-Step Instructions
- Bring a large pot of salted, cold water to a boil. Cook spaghetti according to the package instructions until al dente or to your preferred consistency. Drain, keeping aside 1/2 cup pasta liquid. Return pasta to pot and cover to keep warm.
- While pasta is cooking, heat oil in a medium skillet over medium-high heat. Add red pepper and green onions, sautéing for 2 minutes. Include olives, basil, tomatoes, garlic, salt, red pepper flakes, and lemon juice, sautéing for 4-5 minutes more. If tomatoes have excess water, cook another 1-2 minutes. Stir in spinach and basil just until wilted, about 1 minute.
- Add pasta to sauce and mix well, gradually adding pasta liquid as needed to keep moist. Taste, then adjust seasonings. Garnish using your choice from the ingredient list. If desired, include tofu, roasted shrimp, or grilled chicken.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make this recipe gluten-free?
Yes! Just sub the spaghetti with your favorite gluten-free pasta, and you’re good to go.
What if I don’t have fresh basil?
No worries! You can use dried basil, though fresh basil adds a really nice touch that’s hard to beat.
Can I add meat to this recipe?
Absolutely. Grilled chicken, sautéed shrimp, or even cooked sausage would pair beautifully with these flavors.
Is this dish spicy?
Not by default, but you can add a sprinkle of red pepper flakes to jazz it up if you’re into heat.
Can I prep this ahead of time?
You can make the tomato-olive mixture a day in advance and cook the spaghetti fresh when you’re ready to serve. Just keep the basil and feta on the side until it’s time to eat.