2 tbs olive oil
1 med onion, thinly sliced
3 cloves garlic, minced
2 cups canned no-salt-added whole tomatoes in tomato puree
1 tsp oregano
1/2 tsp basil
1/4 tsp bleck pepper
3/4 lb fettuccine
3/4 lb medium shrimp, shelled and deveined
1/2 cup pitted sliced black olives
1/4 lb feta cheese, crumbled

in a large skillet, warm the oil over medium-high heat. add the onion and garlic, and cook, stirring frequently, until the mixture begins to brown, about 5 minutes.

stir in the tomatoes, breaking them up with the back of a spoon. stir in the oregano, basil, and pepper, and bring the mixture to a boil. reduce the heat to low, cover, and simmer, stirring occasionally, while you cook the pasta.

in a large pot of boiling water, cook the pasta until al dente according to package directions.

uncover the tomato sauce, increase the heat to medium-high, and bring the sauce to a boil. add the shrimp, reduce the heat to low, cover, and simmer until the shrimp are just cooked through, about 3 minutes. add the olives and half of the feta cheese, and stir to combine. remove from the heat.

drain the pasta and transfer it to a large bowl. spoon the shrimp mixture on top and toss to combine. divide the mixture among 6 shallow bowls and crumble the remaining feta cheese on top.

6 servings