Penne alla Greca

This is a variation on my Essential Tomato Sauce, altered to add Greek flavors 


  • Food mill
  • 28 oz. can of whole peeled tomatoes. I only buy Muir Glen.
  • Olive oil 
  • Fresh garlic
  • Chili flakes
  • 2 ounces Feta - I like the light feta at Trader Joes
  • Fresh oregano 


Bring a pot of heavily salted water to a boil.

Purée tomatoes in a food mill. If you don't have a food mill, you can spin them in a food processor.

In a medium saucepan, heat 2-4 T olive oil over medium heat. Add:

  • 2 cloves garlic, smashed a bit
  • pinch chili flakes

Let the garlic brown gently on both sides. 

Add the pureed tomatoes to the saucepan.

Simmer gently for about 15 minutes. The sauce will change in color from red to an orange.


  • 1 T chopped fresh oregano
  • Kosher salt, to taste

Let the sauce sit, covered while you cook the penne. When al dente, drain and transfer to a serving bowl. Top with sauce and stir to combine. Add 1-2 ounces crumbled feta (crumble a 2-inch piece with your hands into the serving bowl) and serve.