Spaghetti Marco Polo Recipe

Name: Spaghetti Marco Polo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Kosher Or Sea Salt, Divided Use; 1/2 pounds Spaghetti Noodles (dry); 3/4 cups Chopped Walnuts (toasted If You Like); 1/2 cups Chopped Black Or Kalamata Olives; 1/2 cups Chopped Roasted Red Peppers; ⅓ cups Finely Chopped Parsley; 10 whole Large Basil Leaves, Finely Chopped; 1/2 teaspoons Ground Black Pepper; 4 Tablespoons Olive Oil; 2 Tablespoons Roasted Garlic (from One Bulb); 1/4 cups Crumbled Feta (leave Out To Make It Vegan)

Servings: persons

1 Tablespoon Kosher Or Sea Salt, Divided Use
1/2 pounds Spaghetti Noodles (dry)
3/4 cups Chopped Walnuts (toasted If You Like)
1/2 cups Chopped Black Or Kalamata Olives
1/2 cups Chopped Roasted Red Peppers
⅓ cups Finely Chopped Parsley
10 whole Large Basil Leaves, Finely Chopped
1/2 teaspoons Ground Black Pepper
4 Tablespoons Olive Oil
2 Tablespoons Roasted Garlic (from One Bulb)
1/4 cups Crumbled Feta (leave Out To Make It Vegan)

1
Bring a large pot of water to boil, add about 2 teaspoons of salt, then the pasta.
2
Cook until al dente.
3
This will depend on the type of spaghetti, but mine required about 11 minutes.
4
Drain and set aside.
5
Meanwhile, in a medium bowl, mix nuts, olives, roasted peppers, fresh herbs, and plenty of salt and pepper.
6
In the now empty pasta pot, heat olive oil over medium, add garlic, and stir.
7
Cook for a couple minutes until very fragrant and garlic is broken up, reducing heat if garlic sticks to the pan.
8
Remove from heat and toss garlic and oil with spaghetti.
9
Serve topped with the nut and olive pesto and plenty of feta.
10
Keeps well as leftovers for a few days.
11
Notes: 1.
12
Prep time does not include roasting garlic.
13
This can be done ahead (in bulk), and the garlic frozen or refrigerated.
14
See link to the blog post for a roasted garlic how-to.
15
2.
16
The herbs, nuts, and olives are flexible ingredients.
17
Feel free to try substituting different varieties of each, depending on what you have in your fridge, garden, or pantry.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tablespoon Kosher Or Sea Salt, Divided Use, 1/2 pounds Spaghetti Noodles (dry), 3/4 cups Chopped Walnuts (toasted If You Like), 1/2 cups Chopped Black Or Kalamata Olives, and more.

Yes, Spaghetti Marco Polo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Marco Polo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions