GREEK-STYLE FRESH TOMATO SAUCE

By Nana_CAM

Ingredients

• Salt
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons butter
• 1 tablespoon fresh oregano, leaves stripped and finely chopped
• 4 cloves garlic, chopped
• 1 large red onion, chopped
• 1/2 cup dry white wine
• 2 pints cherry tomatoes, halved if large
• Freshly ground pepper
• 1 pound penne rigate (with lines)
• 12 ounces feta cheese (about 1 1/4 cups), crumbled
• 1/4 cup fresh mint leaves
• 1/4 cup flat leaf parsley, leaves stripped
• 4 cooked boneless, skinless chicken breasts, cut into bite size pieces

Details

Servings 6

Preparation

Step 1

Bring a large pot of salted water to a boil for the pasta.

Heat the EVOO in a large skillet or pot with a tight-fitting lid over medium to medium-high heat. Melt the butter into the EVOO. When the butter begins to foam, add the oregano, garlic and onion and cook until softened, about 5 minutes. Add the wine and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes have burst and the sauce is thickened, 12-15 minutes. Add cooked chicken and cook an additional 2-3 minutes.

Meanwhile, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the starchy cooking water, the drain the pasta.

Stir the sauce, then add the feta and cook until melted, about 1 minute. Add the pasta and the reserved starchy cooking water and toss to combine, 1-2 minutes. Top with the mint and parsley and serve.