1. Heat 2 tablespoons oil and garlic in 10-inch skillet over medium heat until garlic is fragrant but not browned, 1 to 2 minutes. Stir in tomatoes; increase heat to medium-high and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes, adding spinach (pan will be quite full) and covering skillet after 8 minutes of cooking.

2. Stir wilted spinach into sauce to combine. Stir in mint, lemon juice, salt, pepper, and sugar to taste. Toss sauce and remaining tablespoon oil with pasta and serve, sprinkling feta over individual bowls.

Makes enough to sauce 1 pound of pasta