I’ve tried one-pot pasta dishes before, and they’ve been pretty darn good. BUT, this version has sooooo much more flavor and color!

It has olives, feta cheese and fresh mint.

And plenty of cherry tomatoes.

Yes, everything cooks in one pot, all the components along with the dried spaghetti.

You can use jarred pitted kalamata olives, or if you want, raid the olive bar at Whole Foods or Bristol Farms.

It’s spaghetti with a Greek twist – olives and feta add so much delicious flavor.

I grow lots of cherry tomatoes in my small summer garden – their sweet herbal notes makes this dish irresistible. I used Sun Gold cherry tomatoes for the version that is pictured here – thus the deep yellow color. Here’s the recipe that I nabbed from Food & Wine Magazine – yes, I tweaked it a little:


YIELD: 4 servings
1 1/4 pounds whole cherry tomatoes – any color or a mixture of colors
12 ounces dried spaghetti
2 1/2 cups chicken broth or vegetable broth
2 cups water, plus more as needed
1 1/2 teaspoons kosher salt, divided use
1/4 teaspoon dried red pepper flakes
3/4 cups pitted kalamata olives, halved
1/4 teaspoon freshly ground black pepper
4 ounces (1 cup) crumbled feta cheese (I prefer the one that is seasoned with Mediterranean herbs)
1/4 cup packed fresh mint leaves (you can use basil if you prefer, but the mint is delicious)
1/4 cup loosely packed fresh oregano leaves
1/4 cup extra-virgin olive oil

  1. Stir together tomatoes, pasta, broth, 2 cups water, 1 teaspoon salt and dried red chilies flakes in large saucepan or Dutch oven. Bring to boil over medium-high heat. Boil, stirring occasionally, until pasta is slightly soft, about 5 to 6 minutes.
  2. Crush tomatoes in the pan using the back of a spoon. Cook over medium heat, stirring occasionally, until pasta if al dente, and liquid thickens and reduces slightly, about 7 minutes. (If needed, add additional water, 1 tablespoon at a time, until sauce reaches desired consistency.)
  3. Stir in olives, black pepper, and remaining salt. Taste and adjust seasoning as needed. Divide between 4 shallow bowls. Sprinkle with feta, mint and oregano. Drizzle with oil.
  4. Enjoy! Only one pan to wash.