Recipe

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• 6 -8 large tomatoes, peeled and chopped
• 6 garlic cloves (more or less to taste)
• olive oil
• 1 cup feta cheese, crumbled
• 1/2 cup fresh dill (or 2-3 tbsp dried )
• salt and pepper
• 1 lb spaghetti, cooked and drained

• 1 Heat a large deep skillet over high heat, and add olive oil.
• 2 When hot, add garlic and cook until fragrant and golden brown.
• 3 Add chopped, peeled tomatoes.
• 4 Cook for about 25 minutes over med-low heat until relatively cooked down, and some of the liquid has evaporated.
• 5 After some of the tomato liquid has cooked off, add the feta and dill.
• 6 Leave over heat until feta begins to melt – about 2 minutes.
• 7 Add cooked, drained pasta into the skillet and mix. Serve with more feta or parmesan cheese.