Greek Feta and Tomato Pasta

by Cate on November 3, 2004

Print PDF of recipe here.

Recipe courtesy of Family Circle.

1/2 pound thin spaghetti
1/4 cup extra virgin olive oil
1 small onion, chopped
3 cloves garlic, chopped
4 fresh plum tomatoes, cored and chopped (I used one 14.5 oz can diced)
1 teaspoon dried oregano
1/2 teaspoon salt
1/3 cup dry white wine
4 oz feta cheese, crumbled
1/8 teaspoon cracked black pepper

Bring 4 quarts 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 large skillet over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring so garlic does not burn. Stir in tomatoes, oregano and 1/2 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.

Serves 4 (we easily got 6 servings out of recipe, with at least 1 serving leftover)

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{ 1 comment… read it below or add one }

Teresa December 24, 2007 at 2:27 am

I wanted to tell you that I really enjoy your blog. All of the recipes I’ve tried have been wonderful. The Greek Feta and tomato Pasta had become one of our family favorites. :-)I even blogged about it myself at .



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