Greek Pasta

Cook the spaghetti in a large pot of boiling water until tender but still firm, 8 to 9 minutes.

Drain well, reserving ½ cup of the cooking water for the pasta sauce.

Meanwhile, drain the olives (pit and slice olives if using calamata olives) and chop the shallots.

Slice the sun-dried tomatoes into thin strips. Pour 3 tablespoons of the sun-dried tomato oil into a large frying pan. Cook the shallots in the tomato oil over medium-high heat until soft, 1 to 2 minutes.

Add the tomatoes to the pan and toss to combine. Remove the pan from the heat.

Crumble the feta cheese into the tomato mixture. Add the olives and season with salt and pepper to taste.

Add the spaghetti and reserved pasta water to the pan and toss the ingredients together over low heat until the mixture is thoroughly combined and heated through.