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Traditional spaghetti gets a charge of sweet, fresh Mediterranean flavors when tossed with our bestselling Blood Orange EVOO and a sprinkling of goat cheese.
Bring a large pasta pot of water to a boil over high heat and add 2 tablespoons of salt. Add the pasta and stir well. Cook the pasta al dente, about 8-10 minutes. Reserve 1 cup of the pasta water to moisten the pasta at the end, if necessary.
Heat the EVOO in a 10-inch sauté pan over medium heat. Add the onions and cook until translucent, taking care not to let them brown. Remove the pan from heat and add the oregano. Drain the pasta and add to the sauté pan. Toss, season with salt and pepper, and top it off with goat or feta cheese.
If the pasta seems too dry, add some of the reserved pasta water. Serve immediately.