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Cooking With Chef Hermann: Spaghetti with Tomatoes, Olives, Feta & Mint

Spaghetti with Tomatoes, Olives, Feta and Mint


  • 1 lb. grape tomatoes
  • 12 oz. spaghetti
  • 2 ½ C Stock
  • 2 C water
  • 1.4 tsp crushed red pepper
  • 1 c Kalamata olives, pitted
  • ¼ tsp black pepper
  • 4 oz. feta
  • ¼ C Fresh Mint leaves
  • ¼ C Fresh oregano leaves
  • ½  C Olive Oil, divided
  • ¼ C Parmesan cheeses
  • 1/4C Feta Crumbled
  • Salt and Pepper


Stir together tomatoes, stock, water, half the oil and salt. Bring to boil, add pasta and cook al dente.  Drain and reserved pasta water.

Crush the tomatoes with back of spoon, cooking over medium high until pasta is cooked through and sauce has reduced to thicken.  IF too thick add back in pasta water 1 TB at time. Season with salt and black pepper.

Stir in olives, mint and oregano and drizzle with olive oil. Sprinkle with Parmesan and feta cheese.