Spaghetti with tomatoes, olives, and feta

Name: Spaghetti with tomatoes, olives, and feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 340 g spaghetti; 560 g cherry tomatoes; 600 ml vegetable broth; 480 ml water; 120 g pitted olives; 115 g feta cheese; 60 ml olive oil; 15 g fresh mint; 15 g fresh oregano; 0.25 tsp red pepper flakes; to taste salt; to taste black pepper

A quick dish of thin spaghetti cooked with cherry tomatoes, olives, feta cheese, and fresh herbs.

Total: 35 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 654
Protein: 22 g
Fat: 28 g
Carbs: 80 g

Ingredients

for 4 servings

spaghetti340 g
cherry tomatoes560 g
vegetable broth600 ml
water480 ml
pitted olives120 g
feta cheese115 g
olive oil60 ml
fresh mint15 g
fresh oregano15 g
red pepper flakes0.25 tsp
saltto taste
black pepperto taste

Method

6 steps

In a large skillet or heavy-bottomed pot, combine the spaghetti, cherry tomatoes, broth, water, salt, and red pepper flakes.
Bring the mixture to a boil over high heat.
Cook, stirring occasionally, until the liquid is almost completely absorbed and the spaghetti is al dente (about 9-12 minutes).
Add the crushed olives and olive oil, then stir.
Remove from heat and add the chopped mint, oregano, and black pepper.
Sprinkle with crumbled feta before serving.