Creamy feta cheese melts into a silky sauce when tossed with hot pasta, needing just garlic, olive oil, and what's in your spice drawer. This is the kind of dinner that comes together while the water boils, perfect for tired midweek cooking.

Serves 2. 20 minutes, 12 at the stove.

About 880 calories a serving, 35 g protein, 125 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 oz pasta; cook until al dente, about 9 minutes, then drain and set aside, reserving 1/2 cup of the pasta water.9 min
2. While the pasta cooks, mince 2 cloves of garlic and warm 3 tablespoons of olive oil in a large skillet over medium heat until fragrant, about 1 minute; add 1/2 teaspoon of dried oregano.1 min
3. Crumble 8 oz of the feta cheese directly into the warm skillet and pour in 1/4 cup of the reserved pasta water; stir constantly until the cheese becomes creamy and sauce-like, about 2 minutes.2 min
4. Add the cooked pasta to the feta sauce and toss to coat, adding more pasta water a little at a time if it seems dry; season with salt and pepper to taste and serve immediately.

Note Swap the feta for any soft cheese. Leftovers keep in the fridge for two days and reheat gently with a splash of water. Serve with a simple green salad or crusty bread to soak up the sauce.