Feta-tomato spaghetti


30 min


  0,75 pounds spaghetti
  1 onion
  1 clove garlic
  1 tbsp oil
  1 pound tomato preserve
  1 tsp honey
  2 tsp dried oregano
  0,5 pound feta cheese
  2 tbsp pumpkin seeds
  2 tbsp sunflower seeds
  0,5 pound cherry tomatoes
  spinach or rucola
  fresh basil
  salt and pepper to taste


  Cook spaghetti according to package instructions.
  Meanwhile, prepare the sauce. Peel the onion and garlic and mince finely. IN a large saucepan heat the oil and fry the onion and garlic on medium heat for approx. 10 minutes, stirring occasionally, until the onion turns golden. Add tomato preserve, salt and pepper, stir to combine, bring to boil, reduce heat and cook for approx. 5 more minutes. Add honey and oregano, stir to combine and remove from heat.
  Wash spinach or rucola, chop into large pieces if desired. Combine the sauce, spaghetti and spinach or rucola, stir to combine, and transfer to serving plates. Chop feta cheese into chunks, halve the cherry tomatoes and put on top of the spaghetti. Sprinkle with pumpkin and sunflower seeds. Garnish with fresh basil. Serve immediately.
  Photo courtesy sushi♥ina via Flickr