Homestyle Greek Spaghetti Ingredients 1 lb. Spaghetti, 100% durum wheat semolina (I use an Italian import called Garofalo, #9 size) 1 Onion, medium size sweet yellow 1 Garlic clove, large Fresh Greek oregano leaves to taste, stripped from stem I Tablespoon Capers 1/2 cup Feta, coarsely crumbled 1/4 cup sliced Kalamata olives 1 Lemon Light olive oil (for saute') High quality extra virgin olive oil (to finish the dish) Coarse Kosher salt Coarsely ground black pepper Directions Put at least 3 quarts of salted fresh water on to boil. Heat a saute' pan which is large enough for the cooked pasta and liberally coat pan with with cooking grade olive oil. Fine dice onion and add to oiled hot saute pan. Season onion dice with salt and pepper and begin clarifying, take care not to brown onions. When water is rapidly boiling add spaghetti, stir once after pasta sinks below the surface. Pasta should cook fo about 11 minutes. * Crush the garlic clove with the flat of a knife and add to almost clarified onions, toss frequently. When pasta is cooked, remove garlic clove from saute pan and add drained but still dripping wet pasta. Quickly add oregano leaves, olives and capers (plus any other accent) to saute' pan. Toss ingredients over medium high heat to evaporate remaining moisture and coat pasta. (the steam warms the accents) Turn pasta into individual pasta bowls. Top with feta cheese, drizzle with extra virgin oilve oil to taste. Season with coarse black pepper, and 1/4 lemon squeezed over top.