Prep your ingredients. Halve the tomatoes, slice the olives, mince the garlic, and chop the onion and parsley. Crumble the feta and set it aside for serving.

Warm the pot. In a large, wide pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until softened.

Add aromatics. Stir in the garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant—don’t brown the garlic.

Build the base. Add the tomato paste and cook for 1 minute, stirring to caramelize it slightly. Toss in the tomatoes, olives, and capers. Season with oregano, thyme, salt, and pepper. Cook 2 minutes to let the tomatoes break down a bit.

Add liquid and pasta. Pour in 4 cups of broth and add the spaghetti. If the strands don’t fit, break them in half. Make sure most of the pasta is submerged. Add the bay leaf if using.

Simmer and stir. Bring to a steady simmer over medium-high heat, then reduce to medium. Cook uncovered for 9–12 minutes, stirring frequently so the pasta doesn’t stick and the sauce forms evenly. If the liquid reduces too quickly, add a splash of broth or water.

Finish with lemon and herbs. When the pasta is al dente and the sauce is glossy and clings to the noodles, remove from heat. Stir in the lemon zest and juice to taste. Fold in most of the parsley.

Top and serve. Taste and adjust seasoning. Portion into bowls and finish with crumbled feta, a drizzle of olive oil, extra parsley, and black pepper.