Shrimp Pasta with Feta Tomato Sauce

Chop the onion into small cubes.

Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, which usually takes about 5 minutes.

Add the minced garlic, salt, and chili flakes to the pan. Cook for about 30 seconds, stirring constantly, just until the garlic becomes fragrant. Be careful not to let it brown or burn.

Now, add the shrimps and butter to the pan. Cook the shrimps for 1-2 minutes per side until they turn pink and opaque.

Pour in the canned tomatoes. If they are whole, use a spoon to break them up into smaller pieces. Season with black pepper. Bring the sauce to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.

Crumble about 100g of the feta directly into the simmering sauce.

While your sauce is simmering, cook the penne according to the package directions in a large pot of generously salted boiling water until it's al dente.

Once the penne is cooked, drain it well and add it directly to the pan with the shrimp tomato sauce. Toss everything together until the pasta is thoroughly coated with the delicious sauce.

Garnish each portion with fresh basil leaves and crumbled feta for extra flavor and freshness.