Recipe Archives->Pasta->Spaghetti Feta 02

Spaghetti With Sauteed Onions, Feta And Herbs
Serves 4

1 pounds spaghetti
4 tablespoons Meyer lemon olive oil (recommended: Da Vero)
2 large red onions, cut into 1/4-inch-thick rings
2 teaspoons chopped fresh marjoram
8 ounces feta cheese, cubed
Sea salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the spaghetti and
cook until tender but still firm to the bite, stirring occasionally,
about 8 minutes Drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat 2 tablespoons of oil in a heavy large skillet over
medium heat. Add the onions and saute until tender and beginning
to brown, about 15 minutes adding salt and pepper, to taste. Stir
in the marjoram, and saute until fragrant, about 1 minute. Add the
cooked pasta and the remaining 2 tablespoons of oil and toss with
enough reserved cooking liquid, 1/4 cup at a time, to moisten. Toss
with the feta cheese. Season the pasta with salt and pepper, to
taste.  Transfer to bowls and serve.

Printable version: spaghetti-feta02.txt.