Greek-Style Fresh Tomato Sauce

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Salt
  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 1 tablespoon fresh oregano leaves, finely chopped
  • 4 cloves garlic, chopped
  • 1 large red onion, chopped
  • 1/2 cup dry white wine
  • 2 pints cherry tomatoes, halved if large
  • Freshly ground pepper
  • 1 pound penne with ridges (penne rigate)
  • 12 ounces Greek feta, crumbled (about 1 1/4 cups)
  • 1/4 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
Directions
  • Bring a large pot of salted water to a boil for the pasta.

  • Heat the EVOO in a large skillet or pot with a tight-fitting lid over medium to medium-high heat. Melt the butter into the oil. When the butter begins to foam, add the oregano, garlic and onions and cook until softened, about 5 minutes. Add the wine and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes have burst and the sauce is thickened, 12 to 15 minutes.

  • Meanwhile, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta.

  • Stir the sauce, then add the feta and cook until melted, about 1 minute. Add the pasta and the reserved cooking liquid and toss to combine, 1 to 2 minutes. Top with the mint and parsley, and serve.


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews