Warm the pan: Heat a large, deep skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil.

Sauté aromatics: Add onion with a pinch of salt. Cook 3–4 minutes until soft and translucent. Add garlic and cook 30–60 seconds, just until fragrant.

Build the base: Stir in cherry tomatoes, sun-dried tomatoes, oregano, and red pepper flakes. Cook 2–3 minutes until the fresh tomatoes start to slump and release juices.

Add pasta and liquid: Pour in the broth and bring to a lively simmer. Add the dry pasta and a small pinch of salt. Stir well so nothing sticks.

Simmer uncovered: Cook 9–11 minutes, stirring often so the pasta cooks evenly and the sauce thickens. Adjust heat to keep a steady simmer, not a hard boil. If it looks dry before the pasta is tender, add a splash of water or broth.

Layer in the briny bits: When the pasta is almost al dente, stir in olives and capers. Simmer 1–2 more minutes to warm through.

Finish with greens: Turn off the heat. Fold in spinach (or arugula) until wilted. The residual heat will do the work.

Brighten it up: Add lemon zest and a squeeze of lemon juice. Taste and season with salt and black pepper.

Creamy, salty finish: Gently fold in feta. It should soften slightly into the sauce while leaving some creamy crumbles.

Serve: Drizzle with a little olive oil, scatter chopped parsley or basil, and add extra feta if you like.