INGREDIENTS
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Salt
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2 tablespoons extra virgin olive oil (EVOO)
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2 tablespoons butter
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1 tablespoon fresh oregano, leaves stripped and finely chopped
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4 cloves garlic, chopped
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1 large red onion, chopped
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1/2 cup dry white wine
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2 pints cherry tomatoes, halved if large
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Freshly ground pepper
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1 pound penne rigate (with lines)
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12 ounces feta cheese (about 1 1/4 cups), crumbled
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1/4 cup fresh mint leaves
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1/2 cup flat leaf parsley, leaves stripped