Pasta with Tomato, Feta and Olives - Untested

https://www.gastronomos.gr/syntagh/gkogklies-me-ntomata-feta-kai-elies/61203/

Servings: 4

400 g. goglies (or sioufhitta or Cavatelli, Orecchiette, Casarecce or Gemelli)

2 cloves garlic, lightly crushed and peeled

600 g canned tomatoes, chopped, or 1,200 g Fresh ripe tomatoes, chopped, without skins and seeds

2 tsp brown sugar

120 g. pitted black olives, sliced

1/2 tsp. orange zest

200 g feta cheese, crumbled, mixed with 1 tbsp lemon juice and zest of 1/2 lemon the leaves from 8 sprigs fresh oregano or marjoram, finely chopped (or dried oregano if that's what you have)

6 Tbsps. olive oil + 1 Tbsp. for the olives 

salt, freshly ground pepper

1. In a bowl, mix the olives with the orange zest and 15 ml of olive oil. Set aside.
2. In a shallow and wide saucepan, heat 40 ml of olive oil over high heat and sauté the garlic for 30 seconds.
3. Add the tomatoes, sugar, salt and pepper and reduce the heat.
4. Simmer uncovered for about 15-20 minutes, stirring regularly, until the sauce thickens. Meanwhile, boil the pasta in plenty of salted water for 2 minutes less than the package instructions.
5. Transfer them directly to the sauce with a slotted spoon and mix well.
6. Remove from heat.
7. Pour half the feta cheese, half the oregano and half the olives into the pot and mix.
8. Serve, sprinkling with the remaining feta cheese, oregano and olives and pouring over the remaining 50 ml of olive oil.