GREEK PASTA

340 g spaghetti
2 tablespoons olive oil
4 cloves garlic , sliced
1 teaspoon dried oregano
1/4 teaspoon hot pepper flakes
450 g jumbo shrimp (21 to 25 count), peeled and deveined
Half red onion , sliced
3 cups halved cherry tomatoes (about 475 g)1/4 cup pitted Kalamata olives , chopped
1/3 cup chopped fresh parsley
1/4 cup crumbled feta cheese
METHOD

In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.

In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.

Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.

Makes 4 to 6 servings.