LEMON TOMATO SAUCE

Lemon tomato sauce is a wonderfull original recipe created from adding a little of lemon juice to add a taste of acid.
It brings out the flavor of the tomato and adds its own clean spark.
In this recipe, fresh oregano gives the combination depth and the fresh feta cheese gives it a dairy ríchness, lending the impression of cream with only a fraction of its fat.

Serves: 4

Preparation Time:15 minutes

Ingredients.

1 pound curly pasta, such as fusilli or rotelle

1 tablespoon olive oil

1/2 médium onion, chopped

1 clove garlic, minced

4 large tomatoes, stemmed and chopped

Pinch of cayenne pepper

Salt and freshly ground black pepper to taste

2 teaspoons chopped fresh oregano or 2 tablespoons chopped fresh basil

Juice of 1 lemon

6 ounces feta cheese, crumbled

Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself.

Boil vigorously for the time recommended on the pasta package or until the pasta is tender.

While the pasta is cooking, heat the olive oil in a medium skillet over medium-high heat and cook the onion in the oil until softened, about 2 minutes.
Add the garlic and tomatoes and cook until the tomatoes bubble vigorously, about 4 minutes. Season with cayenne, salt, and pepper, toss in the chopped herbs, and cook another minute.

Remove from the heat and add the lemon juice. Drain the pasta and toss it with the sauce and the feta cheese in a serving bowl.