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15 minutes
15 minutes
30 minutes
- 1 pound linguine pasta
- 3 tomatoes
- 0.33333334326744 cup olive oil
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 teaspoon dried oregano
- 0.75 cup crumbled feta cheese
- 1 (2 ounce) can sliced black olives, drained
- Place whole tomatoes in boiling salted water until skin starts to peel, then transfer to cold water. Boil pasta in the same pot for 8-10 minutes until al dente; drain.
- Peel and chop blanched tomatoes while the pasta is cooking.
- Heat olive oil in a large skillet over medium heat. Add garlic and mushrooms, saute until mushrooms release their juices. Add tomatoes and oregano, cook until tomatoes are tender.
- Plate the pasta, generously top with hot tomato sauce, and finish by sprinkling a mixture of feta cheese and olives on top.
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