Greek feta and tomato pasta
- 1 pound thin spaghetti
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 6 cloves garlic, chopped
- 8 fresh plum tomatoes, cored and chopped (canned can be substituted)2 teaspoons dried oregano
- 1 teaspoon salt
- 2/3 cup dry white wine
- 8 ounces feta cheese, crumbled
- 1/4 teaspoon black pepper
Bring 4 quarts of water to a boil and lightly salt. Prepare spaghetti following package directions. Remove 1/4 cup of the cooking water and reserve; drain pasta.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring. Stir in tomatoes, oregano and teaspoon salt. Cook for 2 minutes. Add wine and cook for 1 minute. Add feta cheese, spaghetti and reserved water and toss with pepper. Serve immediately.