Tomato and Shrimp Pasta with Feta

Ingredients:
1/4 c. olive oil
1 onion, chopped
3 garlic cloves, minced
1 T. tomato paste
1 t. dried oregano
1 can whole peeled tomatoes (28 oz.)
1 can tomato sauce (15 oz)
1/3 c. kalamata olives, chopped
12 oz. penne pasta
1 1/2 lbs. large shrimp, raw, peeled and deveined
8 oz. feta

Directions:
Set a large pot of salted water to boil. In a medium saucepan, heat 2 T oil. Add onion and garlic.
Cook until soft, 5 minutes. Add tomato paste and oregano and cook until fragrant, 30 seconds.
Add tomatoes, tomato sauce, and olives. Cook, breaking up tomatoes wit a spoon, until sauce thickens, 10 minutes. Season with salt and pepper.
Meanwhile, cook pasta according to package directions. Drain.
Add 2 T. oil to pot and heat. Add shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with feta.

Makes 4 servings. Total time 25 minutes.

Verdict:
Blake always asks if we can just have plain spaghetti and it always seems to tickle Gavin's fancy whenever we have noodles. I figured this would appease both with out have just plain spaghetti. The sauce was decent. You could make this with out the kalamata olives if you wanted, you would just want to add salt to substitute. Instead of frying the shrimp in a pan I placed them in a dish and covered them with feta and then broiled them until the feta was browned in spots and the shrimp were cooked through. I liked it like that.