Tangy Tomato Pasta

Ingredients

• 8 oz. thin spaghetti
• 3 Tbsp olive oil
• 1 clove garlic
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• A pinch crushed red pepper
• A few cranks pepper mill
• 3 oz. tomato paste
• 1/2 tsp honey
• 3 oz. feta cheese

Directions

1. Set a large pot of water over a high flame and bring it to a boil. While that gets going, start the sauce in another skillet. Mince a clove of garlic, then add it to the skillet with the olive oil, salt, basil, oregano, rosemary, thyme, cracked black pepper, and crushed red pepper. Warm everything over a medium flame, stirring, until it begins to sizzle. Keep it sizzling and stirring for about 1 minute.
2. Add the tomato paste, lower the flame to medium-low, and keep cooking and stirring until the mixture deepens to a darker red, about 2 minutes more. Take the skillet off the heat, then stir in the honey.
3. When the water reaches a strong boil, add the spaghetti. Cook for 7-10 minutes, until tender. Once the pasta is ready, drain it briefly, saving about 1/2 cup of the starchy cooking water in case the pasta gets dry while mixing with the tomato sauce. Add the drained spaghetti to the skillet and toss until coated.
4. Crumble about 2 ounces of feta cheese into the skillet, then stir it through the pasta. Divide the pasta onto individual plates and crumble about a 1/4 ounce more feta over each serving.