tangy tomato pasta

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Ingredients

• 6 oz. thin spaghetti
• 3 Tbsp olive oil
• 1 clove garlic
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp dried rosemary
• ¼ tsp dried thyme
• a pinch crushed red pepper
• a few cranks pepper mill
• 3 oz. tomato paste
• ½ tsp honey
• 3 oz. feta cheese

Instructions

1. Fill a large pot with water and bring to a boil over a high flame.
2. While waiting for the water to boil, begin the tomato sauce in a separate skillet. Mince a clove of garlic and combine it with the olive oil, basil, oregano, salt, rosemary, thyme, crushed red pepper, and cracked black pepper. Heat over a medium flame. Stir the mixture and allow it to start sizzling. Stir and sizzle for about one minute.
3. Add the tomato paste, turn the heat down to medium-low, and continue to cook and stir until the mixture turns a darker shade of red (about 2 minutes more). Turn off the heat and then stir in the honey.
4. When the water begins to boil hard, add the spaghetti. Cook for 7-10 minutes or until tender. Once the pasta is tender, drain briefly and then add it to the skillet with the tomato sauce. Stir to coat. (Reserve about ½ cup of the starchy pasta cooking water to add back into the pasta if it becomes dry while mixing with the tomato sauce).
5. Crumble about 2 ounces of feta cheese into the skillet and stir to combine. Divide the pasta onto individual plates and crumble about a ¼ ounce more of feta over top of each serving. Enjoy!

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