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:
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 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!
Enjoy!
~Nichole
Easy Greek Fettuccine
Ingredients
- 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
Instructions
- 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.
Sign me up for anything feta and fettuccine! Except the olives – those will stay out of my plate – everything else in this recipe sounds devine! Love that the ingredients are all pantry staples too for those “I have no clue what to make” meals!
Love pasta and greek food and this match sounds dreamy! And perfect for a summer picnic! Thanks so much for sharing :).
I’m obsessed with pasta too! And this pasta recipe looks divine! Making this soon because I already have olives and feta. Thanks!
I love everything about this pasta dish! I’m a huge sucker for feta, olives and artichokes together, so this is my kind of meal. Thanks for a great recipe!
Artichokes and olives? My favorite! This looks like the perfect easy weeknight dinner that our whole family will love. I love the Greek take on a classic Italian dish.
All of these ingredients are speaking my language; I always have them on hand! Such a great idea for a quick and easy weeknight dinner so I’m going to be making this soon for sure!
This Greek Fettuccine looks so so good. My husband will surely love this dish.
Omgoodness! This sound fantastic. Caper, black olives, and artichoke with briny feta. These were my pregnancy cravings lol. I think I’m really going to love this.
What a great meatless meal that is still tasty and filling. It will be added to our menu again in the very near future.
I made this last night and it was amazing! Everyone enjoyed it and asked for seconds. I can’t wait to add this to the menu again. Another recipe hit out of the park!