Tangy Tomato Pasta

Ingredients

• Spaghetti

  dry, enriched

  8 oz or 227g

• Olive oil

  3 tbsp or 41g

• Garlic

  raw

  1 clove or 3g

• Basil

  dried

  ½ tsp, ground or 0.7g

• Oregano

  dried

  ½ tsp, ground or 0.9g

• Rosemary

  dried

  ¼ tsp or 0.3g

• Thyme

  dried

  ¼ tsp, ground or 0.3g

• Tomato paste

  canned, unsalted

  ½ can (6 oz) or 85g

• Honey

  ½ tsp or 4g

• Feta cheese

  3 oz or 85g

Directions

1. Fill a large pot with water and bring to a boil over a high flame. 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. 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. 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). 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!