Make Pasta Night Great Again with Greek Spaghetti!
This Greek Spaghetti will give you another excellent option for Pasta Night!
Things to know:
What is Greek spaghetti?
Greek spaghetti is a Mediterranean pasta dish, often featuring either a rich, cinnamon-spiced meat sauce (makaronia me kima) or a light, fresh vegetarian combination of olive oil, garlic, tomatoes, and feta cheese. We went a different direction with our take. It is characterized by ingredients like oregano, Kalamata olives, and Kefalotiri or mizithra cheese.
What is the famous pasta dish in Greece?
Pastitsio is a baked pasta dish with ground meat and béchamel sauce, which came from the Ionian Islands to Greece. Variations of the dish are found in other countries near the Mediterranean Sea. This is NOT that dish.
What is the origin of spaghetti?
Spaghetti originated from Arab influence in Sicily during the 12th century, evolving from a dried, string-like pasta called itriya. While often associated with Marco Polo, historical records show Sicilian pasta existed earlier. It became a staple in Naples by the 18th century, with tomatoes added later, creating the modern dish.
What are the different types of spaghetti?
Spaghetti types are primarily defined by thickness, ranging from ultra-thin Capellini (angel hair) and Spaghettini (thin) to standard Spaghetti and thick Spaghettoni. Other variations include Bucatini (hollow center) and square-cut Spaghetti alla Chitarra. They differ in cook time and sauce pairing, generally featuring long, cylindrical strands.
What are katamala olives?
Kalamata olives are a large, dark purple, almond-shaped olive from Greece, known for their rich, fruity, and slightly smoky flavor, achieved through a brine and vinegar curing process. They are a staple in Mediterranean cuisine, used in salads (like Greek salad), pasta, tapenades, and charcuterie boards, and are valued for their healthy monounsaturated fats, antioxidants, and minerals like iron and calcium, which support heart, bone, and skin health.
Ingredients
12 ounces dried spaghetti
2 T olive oil
4 boneless skinless chicken thighs
Greek seasoning (we used Greek Freak seasoning from Spiceology)
1 cup sliced red onion
4 cloves garlic chopped
1 pound cherry tomatoes halved
1 cup marinated artichoke hearts chopped
1 cup diced fire roasted red bell peppers
1/4 cup sliced katamala olives (IF you can find Smoked Katamala olives, go for it!)
3 T capers drained.
2 t dried oregano (or Greek Freak seasoning from Spiceology)
6 ounces baby spinach
1/4 cup liquid from artichoke hearts
1/4 cup feta cheese
2 T chopped fresh parsley
2 T chopped fresh basil
1 T chopped fresh dill
2 T lemon juice
1 T lemon zest
1. Cut the chicken thighs into bite sized chunks, then place in a bowl with 2 T of your favorite Greek seasoning and mix until well coated.
2. In a skillet on medium high heat, cook the chicken until done (about 6ish minutes).
3. Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside. Reserve 1/2 cup of the pasta cooking water.
4. While the pasta is bubbling away, heat the olive oil in the skillet you used for the chicken. Sauté the sliced red onion until it starts to soften – about 2 minutes.
5. Stir in garlic and cook for an additional minute.
6. Chuck in the cherry tomatoes, artichoke hearts, olives, red bell peppers and capers.
7. Sprinkle over the oregano (or other Greek seasoning), followed by the baby spinach.
8. Pour in the reserved artichoke liquid, letting it heat up before introducing it to the pasta.
9. Combine the spaghetti with the sauce, making sure every strand is coated. If it seems too dry, add a few tablespoons of the reserved pasta water.
10. Finish with crumbles of feta, lemon zest, juice, and the fresh herbs. Serve immediately. ENJOY!
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