Spaghetti With Tomato and Feta Sauce

evelyn/athens's Note:

A very simple, very quick, pasta recipe that will feed you well when you haven't got oodles of time to spend in the kitchen. A salad of purchased baby greens, crusty bread, a glass of red wine and you'll be happy, I promise.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 teaspoon dried oregano (Mediterranean is best)
• 1/2 lb mushroom, sliced
• 1/2 cup green onion, sliced
• 1 garlic clove, minced
• 1 (1 lb) can tomato sauce
• 1 (1 lb) can tomato, diced
• 1 teaspoon sugar
• 1/2 cup kalamata olive, pitted and sliced
• 1/2 cup fresh parsley, minced
• 1 tablespoon red wine vinegar
• 3/4 lb spaghetti, cooked al dente
• 1 cup feta cheese, crumbled
• fresh ground pepper

Directions:

1. Heat oil in a large non-stick skillet over medium-high heat.
2. Add oregano, mushrooms, green onions and garlic; saute 3 minutes.
3. Add tomatoes, tomato sauce, sugar, olives and pepper to taste.
4. Simmer 15 minutes.
5. Add parsley and red wine vinegar.
6. Cook 5 minutes or until thoroughly heated.
7. Place sauce on pasta.
8. Top with cheese and serve.

Reviews

[Irmgard]

Oh Evelyn, this is so good! Just the perfect meal for a Friday night when I'm tired and don't feel like exerting myself too much. I only made half the quantity of pasta since it was just me and my husband, but made the full quantity of sauce to have some for another meal during the week. I'm sure the leftovers will taste even better!

[Chef Kate]

A very pleasant and flavorful pasta, quite simple to make. It would be even simpler if can sizes were specified for the tomato sauce and diced tomatoes. But really a very nice meal.