Why You’ll Love Easy Weeknight Greek-Inspired Pasta Recipe

I enjoy this dish because the warm tomatoes turn into a rustic sauce, the feta melts just enough to create a creamy, tangy base, and the olives add briny depth. I like that it all comes together in one pan and always tastes like more effort than it actually takes. It’s a weeknight winner for sure.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 ounces spoon-sized pasta
3–4 tablespoons olive oil
1 clove garlic, minced
1 pint grape or cherry tomatoes
1/2 teaspoon red pepper flakes
Pinch of salt
4 oz feta cheese, block
1/2 cup Greek olives, pitted
2 tablespoons fresh oregano, chopped, divided

Directions

1. I bring a large pot of salted water to a boil and cook the pasta to al dente according to package instructions. I drain and set aside.

2. While the pasta cooks, I heat the olive oil in a large sauté pan over medium heat. I add the garlic and cook for about 30 seconds until fragrant.

3. I add the tomatoes, a pinch of salt, and the red pepper flakes. As the tomatoes soften, I squash some with a wooden spoon to release their juices and build a chunky sauce.

4. I place the block of feta in the center of the pan, add 1 tablespoon of the oregano, and let everything simmer for about 5 minutes so the feta softens and blends into the sauce. I break the feta into pieces at this point.

5. I add the cooked pasta and olives to the pan and toss to combine well. I taste and adjust seasoning as needed.

6. I garnish with the remaining oregano and serve warm.

Servings and Timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 20–25 minutes
Total time: under 30 minutes

Variations

I sometimes add spinach or kale for extra greens, or throw in roasted red peppers for sweetness. When I want more protein, I stir in chickpeas or serve the pasta alongside grilled chicken. I also like swapping oregano for basil or adding a squeeze of lemon juice for brightness.

Storage/Reheating

I store leftovers in an airtight container for up to 3 days. To reheat, I warm the pasta in a skillet with a splash of water or olive oil to loosen the sauce. The feta softens again beautifully when reheated.

FAQs

Can I use crumbled feta instead of a block?

Yes, but the block melts into the sauce more evenly.

Can I add more vegetables?

Yes, zucchini, bell peppers, spinach, or onions all work well.

Can I make this gluten-free?

I use gluten-free pasta with great results.

What kind of olives are best?

Kalamata or any firm Greek olive works beautifully.

Can I use dried oregano?

Yes, I use 1 teaspoon dried in place of each tablespoon fresh.

Can I make this spicy?

I increase the red pepper flakes to taste.

Can I use canned tomatoes?

Fresh tomatoes work best here, but halved cherry tomatoes from a can of “fresh-style” roasted tomatoes can work in a pinch.

Why simmer the feta whole?

It softens gently and melds into the sauce before being broken apart.

Can this be served cold?

Yes, it makes a great room-temperature or chilled pasta salad.

Conclusion

I love how this Greek-inspired pasta transforms simple ingredients into a vibrant, comforting meal in minutes. With creamy feta, juicy tomatoes, briny olives, and fresh herbs, it’s exactly the kind of easy weeknight dish I return to again and again.