Greek-Style Fresh Tomato Sauce
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Bring a large pot of salted water to a boil for the pasta
2
Heat the EVOO in a large skillet or pot with a tight-fitting lid over medium to medium-high heat
3
Melt the butter into the oil
4
When the butter begins to foam, add the oregano, garlic and onions and cook until softened, about 5 minutes
5
Add the wine and cook for 1 minute
6
Add the tomatoes and season with salt and pepper
7
Cover and cook until the tomatoes have burst and the sauce is thickened, 12 to 15 minutes
8
Meanwhile, add the pasta to the boiling water and cook until al dente
9
Reserve 1/2 cup of the cooking liquid, then drain the pasta
10
Stir the sauce, then add the feta and cook until melted, about 1 minute
11
Add the pasta and the reserved cooking liquid and toss to combine, 1 to 2 minutes
12
Top with the mint and parsley, and serve