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44 MAY 2019
Thin Spaghetti with Tomatoes,
Kalamata Olives, Feta, and Mint
ACTIVE 15 MIN; TOTAL 25 MIN; SERVES 4This simple one-pot pasta inspired by
Greek ingredients is a satisfying meal for a
summer evening. Drained jarred olives will
work, but I love raiding the olive bar at
Whole Foods or Fresh Market for the
freshest selection.11 /^4 lb. multicolored cherry or grape
tomatoes
12 oz. uncooked thin spaghetti
(spaghettini)
21 / 2 cups chicken or vegetable stock
2 cups water, plus more
11 /^2 tsp. kosher salt, divided(^1) / 4 tsp. crushed red pepper
(^3) / 4 cup pitted kalamata olives, gently
smashed
(^1) / 4 tsp. black pepper
4 oz. feta cheese, crumbled (about
1 cup)
(^1) / 4 cup packed fresh mint leaves
(^1) / 4 cup loosely packed fresh
oregano leaves
(^1) / (^4) cup extra-virgin olive oil
- 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. - 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.) - Stir in olives, black pepper, and remain-
ing^1 / 2 teaspoon salt. Divide pasta mixture
evenly among 4 bowls. Sprinkle with feta,
mint, and oregano; drizzle with oil.
WINE Lemony, light-bodied Greek white:
2016 Argyros Estate Assyrtiko
MAD GENIUS TIP
Cook the dry pasta along
with the sauce to deliver
a one-pot dinner with
tender noodles infused
with tomato flavor.