Greek Feta & Tomato

Fresh tomato sauces taste great with pasta and take only minutes to prepare. For this recipe, chopped plum tomatoes are cooked briefly in white wine with oregano and garlic.

Greek Feta & Tomato
Servings: 4 Prep 10 mins Cook 7 mins


  • 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 (canned can be substituted)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/3 cup dry white wine
  • 4 ounces feta cheese, crumbled
  • 1/8 teaspoon cracked black pepper

Make It

1. 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.

2. 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 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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 447, Fat, total (g): 20, chol. (mg): 25, sat. fat (g): 6, carb. (g): 49, fiber (g): 3, pro. (g): 12, sodium (mg): 765, Percent Daily Values are based on a 2,000 calorie diet.