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Thin Spaghetti with Tomatoes, Kalamata Olives, Feta, and Mint
Ingredients
  • 1 ¼ pounds multicolored cherry or grape tomatoes
  • 12 ounce uncooked thin spaghetti (spaghettini)
  • 2 ½ cups chicken or vegetable stock
  • 2 cups water, plus more
  • 1 ½ teaspoons kosher salt, divided
  • ¼ teaspoon crushed red pepper
  • ¾ cup pitted kalamata olives, gently smashed
  • ¼ teaspoon black pepper
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • ¼ cup packed fresh mint leaves
  • ¼ cup loosely packed fresh oregano leaves
  • ¼ cup extra-virgin olive oil
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