Mint is prized throughout the Mediterranean, used in honeyed desserts, sprinkled liberally on savory dishes and used to brew the sweetest tea. In Morocco, it's even used as an air freshener as locals stroll through the streets of the market place and stuff leaves unto their nostrils to block out strong odors.

One of my favorite Mediterranean flavor combos is mint and tomato, tossed together in a light, savory sauce for summer. I think most Americans might think basil is the end all when it comes to tomato sauce, but in Southern Italian cooking mint is used liberally. I remember cooking swordfish in a fish basics class in culinary school. It had a perky tomato sauce with paper-thin slices of garlic, 'GoodFellas' style. We added a big fresh bunch of mint, chopped, to a sauce that had bubbling hot cherry tomatoes popping open in the skillet.

Get Jennifer's recipe for Spaghetti with Mint Leaves after the jump.

Sadly, I had to forego swordfish -- it's on many people's health radar due to its high mercury content -- but I just couldn't resist making this sauce. It's lovely on warm pasta and even when served room temperature. Sip a glass of chilled rose and make it an hour before your guests arrive.

Spaghetti with Mint Leaves

1 pound box spaghetti

2 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1/2 teaspoon red chili flakes

8 vine-ripened tomatoes, (about 3 pounds) cored and chopped

1/2 cup rose wine or white wine

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper to taste

1/2 cup toasted breadcrumbs

1/2 cup chopped fresh mint

1 cup toasted breadcrumbs

Cook the spaghetti a large pot of boiling salted water until just tender, 1 minute less than the package instructions indicate. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chili flakes and cook about one minute until the garlic becomes fragrant, stirring often.

Add tomatoes and 1/2 cup water. Cook for 6 to 7 minutes until the tomatoes start break down. Add wine, bring to a simmer and cook for 2 to 3 minutes more. Season with salt and pepper. Add the drained pasta and cook 1 minute more tossing well with tongs. Add the mint and toss again. Serve immediately topped with breadcrumbs.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.