Easy Greek Fettuccine is a simple and flavor packed weeknight dinner recipe!  This pasta is full of olives, artichokes, diced tomato, garlic, and plenty of feta cheese!

greek fettuccine in a skillet

Greek Fettuccine:

I am completely obsessed with this pasta, end of story.  Fettuccine is a big, flat, thick noodle that I happen to love, it soaks up the light garlic butter sauce perfectly in this dish.  This will probably be a go-to summer dinner because it is nice and light, flavor packed with a whole lotta garlic, salty kalamata olives, juicy tomatoes, capers, creamy feta cheese, dill and oregano….the list goes on.  But, even though it’s refreshing it’s also filling, the total package, I don’t even make a side to go along with this one!  If you’re crushing on all the Greek flavors like we are at my house, be sure to try my Greek Chickpea Salad, the most flavorful Chopped Greek Salad, and these super juicy Greek Chicken Thighs!

How to Make Greek Fettuccine:

  • Start out by adding your generous amount of olive oil and butter to a skillet.  This is the base for your sauce!  We use red onion in this recipe, but only a small amount because we don’t want the flavor to overwhelm the entire dish.  Red onion can be strong, but, when cooked it has more of a sweet flavor!
  • Once your onion is soft, add your minced garlic to the pan.  I know 5 cloves seems like a lot, but, trust me here.  Stir the garlic for one minute just until fragrant.
  • Now, add your drained diced tomatoes, drained quartered artichoke hearts, olives, and capers to the pan and stir around for about 2-3 minutes until everything is warm.
  • Stir in the cooked and drained pasta.  I use tongs for this so that I can really toss the pasta around in the sauce.  Top with feta and eat!

how to make greek fettuccine

How Long Does Greek Fettuccine Last?

I find that it’s best to eat this within 3 days.  If you think it’s too dry, add an extra Tablespoon of olive oil or butter when you heat it up.  I don’t recommend freezing this at all, it doesn’t hold up well.  My family of four eats this for dinner, then we usually have two portions left for lunches during the week.

I Don’t Like Something In This Recipe, Can I Leave it Out?

Yes, please make this to suit your own taste.  I don’t recommend leaving the tomatoes out, because even though they are drained, they add tons of flavor to the sauce.  However, if you aren’t an artichoke fan, you can leave them out, love them?  Add extra….etc.  Also, the cheese is just a starting off point and we usually add more at the table!

close up of greek fettuccine pasta in a skillet



5 from 19 votes

Easy Greek Fettuccine

Easy Greek Fettuccine is a simple and flavor packed weeknight dinner recipe!  This pasta is full of olives, artichokes, diced tomato, garlic, and plenty of feta cheese!
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings 6


  • 1 Pound Fettuccine Pasta
  • 1/4 Cup Olive Oil
  • 3 Tablespoons Butter
  • 1/4 Cup Finely Chopped Red Onion
  • 5 Cloves Garlic, Minced
  • 1 14 Ounce Can Quartered Artichoke Hearts, Drained
  • 1/2 Cup Kalamata Olives, Cut in Half
  • 1 14.5 Ounce Can Diced Tomatoes, Drained
  • 2 Tablespoons Capers
  • Salt & Pepper, To Taste
  • 1 teaspoon Oregano
  • 1 teaspoon Basil
  • 1/2 teaspoon Dried Dill Weed
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 Cup Feta Cheese


  • Cook the fettuccine according to package directions, drain and set aside.
  • While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.  Add the minced onion and cook, stirring occasionally for about 5 minutes, until the onion is soft.
  • Add the garlic to the pan, cook stirring constantly for one minute.
  • Add the artichoke hearts, olives, tomatoes, capers, and seasonings to the pan.  Stir for 2-3 minutes until warm, then toss the sauce mixture with the cooked pasta.
  • Top with feta cheese as desired.  Serve immediately.


NOTE:  This pasta can be stored in an airtight container in the refrigerator and should be eaten within 3 days.

Additional Info

Course: Main Course
Cuisine: American, Greek
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    Quick, easy & delicious! Used sun dried tomatoes sliced & some of the oil they were packed in to sauté onion, garlic. A squeeze of fresh lemon juice & what a dish!!!

  2. Ive never made this, but it looks delish.
    I’m thinking of making this to bring to a buffet spread at a Superbowl party.
    Please give me your opinion if you think this would be acceptable to make and present as a (cold) pasta salad . TY.

  3. 5 stars
    LOVED this. I did not drain the tomatoes. I added a 1/2 cup cream at the end. Served with grilled trout. Will definently make this again! Would make a good cold pasta salad in the summer as well. Thank you for sharing!

    1. Margie,
      If you made this recipe as a cold pasta salad )which I think would be delightful) would you eliminate sautéeing the garlic and red onion, instead put it in as fresh ( not sautéed)?

  4. 5 stars
    This recipe was sooo yummy!

    I did take out the artichokes and capers because my girls aren’t fans but it still came out amazing. I also doubled the sauce. We love our sauce!

    Thank you for this recipe!! ❤️

  5. 5 stars
    This is 3rd time I’m making it for my family. This is absolutely delicious and beautiful to serve. I love using pantry items during these crazy times of inflation. This was thrown over pasta for the family and thrown over Palmini angel hair for me. ?