1¼ pounds heirloom grape tomatoes
12 ounces thin spaghetti
2 ½ cups chicken stock
2 cups water, plus more
1½ teaspoons kosher salt, divided
¼ teaspoon crushed red pepper
¾ cup kalamata olives, gently smashed
½ teaspoon pepper
4 ounces feta cheese, crumbled
¼ cup packed fresh mint leaves
¼ cup loosely packed oregano leaves
¼ cup extra-virgin olive oil
In a large saucepan, stir together tomatoes, pasta, stock, 2 cups water, 1 teaspoon salt, and crushed red pepper. Bring to a boil over medium-high heat. Cook, stirring occasionally, until pasta is slightly softened, about 5 minutes. Crush tomatoes in saucepan using back of a spoon. Continue to cook, stirring occasionally, until pasta is al dente and liquid has thickened and reduced slightly, about 6 minutes. Add additional water until sauce reaches desired consistency. Stir in olives, black pepper, and remaining salt. Divide between 4 bowls and sprinkle each with feta, mint, and oregano. Drizzle with olive oil and serve.
Yield: 4 servings
