Whole wheat penne coated with marinara sauce and garnished with oregano leaves.
- 10oz (or about 275 g) pasta*, cook as instructed
- 4 cups crushed tomatoes* (or tomato sauce)
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- fresh oregano, remove leaves from stem, discard stems
- 1/4 cup feta, crumbled
- 1/3 cup milk
- 1 tbsp sugar
- 2 bay leaves
- 2 tbsps unsalted butter
- 2 tbsps extra virgin olive oil
- sea salt and pepper
Heat a deep pot on high. Add in butter, oil, onions and garlic. Turn down heat to medium and cook until the onions are soft (about 5 minutes). Add in the crushed tomatoes, bay leaves, oregano leaves and sugar. Combine well. Bring to a gentle simmer, add milk and cook for 15 to 20 minutes so that all the flavours meld together. Add in the pasta and feta cheese. Season with salt and pepper. Mix well and cook for one or two more minutes such that the marinara sauce is coated to each pasta. Serve immediately.
*I like my pasta heavy on the sauce but feel free to adjust the the quantity of pasta and tomato sauce to your own preferences.
Chowcipes 