Spaghetti con Pomodori e Feta

Bring a large pot of salted water to boil. Cook the spaghetti until al dente, following package directions but testing a minute early.

While pasta cooks, warm the olive oil in your largest skillet over medium heat. Add the oregano and let it sizzle for a moment until fragrant.

Add the garlic and cook just until it perfumes the oil, maybe 30 seconds. Don't let it color or it becomes bitter.

Toss in the tomatoes, green onions, half the parsley, and lemon juice. Cook gently for 2 minutes, just warming everything through.

Drain the pasta and add it directly to the skillet with the tomato mixture. Add three-quarters of the feta and toss everything together with wooden spoons. (The pasta water clinging to the spaghetti helps marry everything together)

Transfer to your serving bowl and top with the remaining feta, remaining parsley, and a generous grinding of black pepper.

Serve warm or at room temperature. This keeps well in the refrigerator and tastes even better tomorrow.