Ingredients:

§  1 pound spaghetti

§  1 medium sweet onion, diced

§  ½ cup of Old Town Oil’s Blood Orange EVOO

§  1 tablespoon oregano

§  Feta or goat cheese for garnish

§  Salt and freshly ground black pepper

Bring a large pasta pot of water to a boil over high heat and add 2 tablespoons of salt.

Then, add the pasta and stir well. While the pasta cooks, reserve 1 cup of the pasta water to moisten the pasta at the end, if necessary. Cook the pasta al dente, about 8-10 minutes.

Next, heat a 10-inch sauté pan over medium heat and add the Blood Orange EVOO. Now add the onions and cook until translucent (try 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 more of the reserved pasta water. Serve immediately.