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Ingredients
  • Kosher salt, to taste
  • 1 pound small plum  tomatoes, preferably San Marzano
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, thinly sliced
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped mint leaves
  • 1 teaspoon dried oregano
  • 2 tablespoons capers, rinsed
  • 1 tablespoon red wine vinegar
  • ¾ pound spaghetti
  • ¼ cup pitted, coarsely chopped Kalamata olives
  • ¼ cup pitted and coarsely chopped green olives
  • ¼ pound feta cheese
  • Freshly ground black pepper, to taste
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