Greek Pasta

Recipe View 5 mins Bring a large pot of lightly salted water to a rolling boil. (5 minutes)

Recipe View 2 mins Prepare the tomatoes: Briefly plunge whole tomatoes into the boiling water for 15-20 seconds, until the skin begins to peel. Immediately transfer them to a bowl of ice water to stop the cooking process. (2 minutes)

Recipe View 10 mins Add the linguine to the boiling water and cook according to package directions, about 8-10 minutes, or until al dente. Reserve about 1 cup of pasta water before draining. (10 minutes)

Recipe View 5 mins While the pasta is cooking, peel and chop the blanched tomatoes. (5 minutes)

Recipe View 7 mins In a large skillet or sauté pan over medium heat, heat the olive oil. Add the minced garlic and sliced mushrooms and sauté for 5-7 minutes, until the mushrooms soften and release their juices. (7 minutes)

Recipe View 7 mins Stir in the chopped tomatoes and dried oregano. Cook for another 5-7 minutes, or until the tomatoes are tender and the sauce has slightly thickened. If the sauce becomes too thick, add a splash of the reserved pasta water. (7 minutes)

Recipe View 2 mins Drain the pasta and add it to the skillet with the tomato and mushroom sauce. Toss to combine, ensuring the pasta is well coated. (2 minutes)

Recipe View To serve, plate the pasta and sprinkle generously with crumbled feta cheese and sliced black olives. Serve immediately.