For a weeknight when speed is key, whip up this one-pot pasta. It's inspired by Greek ingredients like whole cherry tomatoes, briny olives, salty feta cheese, and fresh mint and oregano, and it makes a satisfying meal for a summer evening with very little effort.

Ingreadient

• 1 1/4 pounds multicolored cherry or grape tomatoes
• 12 ounce uncooked thin spaghetti (spaghettini)
• 2 1/2 cups chicken or vegetable stock
• 2 cups water, plus more
• 1 1/2 teaspoons kosher salt, divided 
• 1/4 teaspoon crushed red pepper
• 3/4 cup pitted kalamata olives, gently smashed
• 1/4 teaspoon black pepper
• 4 ounces 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

Direction

1. 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.
2. 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.)
3. Stir in olives, black pepper, and remaining 1/2 teaspoon salt. Divide pasta mixture evenly among 4 bowls. Sprinkle with feta, mint, and oregano; drizzle with oil.

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