Ingredients
Scale
- 1 lb spaghetti
- 4 tablespoons olive oil, divided
- 1 small red onion, finely diced
- 3 garlic cloves, minced
- Juice of half a lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups cherry tomatoes, halved
- 2 cups fresh baby spinach
- ⅓ cup pitted Kalamata olives, sliced
- 4 oz crumbled feta cheese
- 4–5 fresh basil leaves, thinly sliced
- Optional: fresh chopped basil or parsley for garnish
Instructions
- Prep the Spaghetti: Cook spaghetti according to the package directions. Reserve ¼ cup of pasta water, then drain. Add 1 tablespoon of olive oil to the pasta, toss to coat, and set aside.
- Sauté Onions: In a large skillet over medium-high heat, add 1 tablespoon olive oil. Sauté the diced onions until they’re soft and translucent.
- Add Garlic and Tomatoes: Add the minced garlic to the skillet and sauté for 1 minute. Then, introduce the cherry tomatoes along with the remaining olive oil, cooking until the tomatoes are softened.
- Incorporate Spinach: Add the baby spinach to the skillet and cook until wilted, blending the flavors together.
- Mix in the Olives and Seasonings: Stir in the Kalamata olives, lemon juice, vinegar, dried oregano, salt, and pepper. Cook for an additional minute to marry the flavors.
- Combine with Spaghetti: Remove the skillet from the heat and add the cooked spaghetti. Toss everything together to ensure the pasta is fully coated in the vegetable mixture.
- Final Touches: Add the crumbled feta and sliced fresh basil. Toss gently to combine.
- Garnish and Serve: Finish the dish with a garnish of fresh basil or parsley if desired, and serve immediately to enjoy the Mediterranean flavors at their best.