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Pasta with tomato sauce and feta
Print Recipe
5 from 2 votes

Pasta with tomato sauce and feta

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Light meal, Lunch, Main Course
Cuisine: Greek
Servings: 2 servings
Author: Mia Kouppa

Equipment

Ingredients

  • 250 grams spaghetti
  • 1 teaspoon salt
  • 2 cloves garlic, cut into slivers
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 ½ cups chunky tomato sauce, or crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 cup crumbled Greek feta, or more to taste
US Customary - Metric

Instructions

  • Boil spaghetti according to the package instructions, being sure to add 1 teaspoon salt to the cooking water.
    250 grams spaghetti, 1 teaspoon salt
  • While the spaghetti is cooking, prepare the sauce.
  • In a medium sized saucepan combine the oil and garlic. Add the bay leaf. Cook over medium heat until the garlic starts to soften, but be careful that it does not burn. This should take 2 - 3 minutes.
    2 cloves garlic, cut into slivers, 1 tbsp olive oil, 1 bay leaf
  • Add the chunky tomato sauce to the sauce pot along with the the dried oregano and ground black pepper. Reduce heat to medium low and cook, uncovered, for 10 minutes.
    1 ½ cups chunky tomato sauce, or crushed tomatoes, 1 teaspoon dried oregano, 1/4 teaspoon ground black pepper
  • Drain the pasta once it is cooked and place in into serving dishes. Distribute the tomato sauce amongst the pasta plates. Top with the crumbled feta.
    1/4 cup crumbled Greek feta, or more to taste
  • Enjoy!