Linguine with Feta and Olives

Begin by filling a large container with salted water, then bring it to a rolling boil. Submerge whole tomatoes in the boiling water for just a short while, until their skin starts to separate from the flesh. Remove them with a slotted spoon and transfer them quickly to an ice bath to stop the cooking process.

Meanwhile, cook your pasta in the same boiling water for 8-10 minutes, or until it reaches a perfect al dente texture. Use a strainer to drain the pasta and set it aside.

While your pasta is cooking, take those blanched tomatoes you just chilled and chop them up into smaller pieces.

In a large skillet, heat some olive oil over medium heat on your stovetop. Add minced garlic and sliced mushrooms, then sauté them until the mushrooms start to release their moisture. Add in those chopped tomatoes and a sprinkle of dried oregano, then continue to cook until the tomatoes are tender.

Finally, serve your pasta hot, topped with the flavorful tomato sauce you just created. Sprinkle some crumbled feta cheese and chopped olives on top to add a salty, savory touch.