![Thin Spaghetti with Tomatoes Kalamata Olives Feta Mint](https://cdn.statically.io/img/www.foodandwine.com/thmb/oGMOgcF-zEm7JRhf1Et37JokqVg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Thin-Spaghetti-with-Tomatoes-Kalamata-Olives-Feta-Mint-FT-recipe0519-1b36d1b03f964e1b890a28c343358e2d.jpg)
Ingredients
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1 1/4 pounds multicolored cherry or grape tomatoes
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12 ounce uncooked thin spaghetti (spaghettini)
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2 1/2 cups chicken or vegetable stock
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2 cups water, plus more
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1 1/2 teaspoons kosher salt, divided
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1/4 teaspoon crushed red pepper
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3/4 cup pitted kalamata olives, gently smashed
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1/4 teaspoon black pepper
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4 ounces feta cheese, crumbled (about 1 cup)
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1/4 cup packed fresh mint leaves
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1/4 cup loosely packed fresh oregano leaves
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1/4 cup extra-virgin olive oil
Directions
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Stir together tomatoes, pasta, stock, 2 cups water, 1 teaspoon salt, and crushed red pepper in a large saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until pasta is slightly softened, about 5 minutes.
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Crush tomatoes in saucepan using the back of a spoon. Cook over medium-high, stirring occasionally, until pasta is al dente and liquid thickens and reduces slightly, about 6 minutes. (If needed, add additional water, 1 tablespoon at a time, until sauce reaches desired consistency.)
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Stir in olives, black pepper, and remaining 1/2 teaspoon salt. Divide pasta mixture evenly among 4 bowls. Sprinkle with feta, mint, and oregano; drizzle with oil.
Suggested Pairing
Lemony, light-bodied Greek white.