150g DODONI feta cheese crumbled
100ml extra-virgin olive oil
1 small onion
500g cherry tomatoes chopped
2 cups basil leaves chopped
salt and pepper
Cook spaghetti in a large saucepan of boiling salted water for 5 minutes until tender. Drain spaghetti and set aside.
Return saucepan to medium heat. Add oil, garlic and tomatoes. Season well with pepper.
Cook for 2 minutes or until tomatoes are hot.
Add spaghetti, basil and feta. Toss gently for 1 minute and serve. Crack some fresh pepper on top.