Spaghetti With Shrimp, Artichokes And Feta Cheese - cooking recipe

Ingredients

1 Tbsp. olive oil
2 cloves garlic
1 (1 lb.) can Italian plum tomatoes
1 lb. spaghetti
1 1/2 c. spaghetti cooking liquid
1/2 lb. medium shrimp, peeled
1 (10 oz.) pkg. frozen or canned artichoke hearts, boiled 5 minutes and drained
1/4 lb. Feta cheese
3 Tbsp. oregano
1/4 c. chopped black olives
salt and freshly ground pepper to taste

Preparation

In a skillet, heat the oil and cook the garlic for a few seconds.
Add the tomatoes; bring to a boil.
Let them bubble steadily for 5 minutes.
Set the pan aside.
Bring a large pot of salted water to a boil.
Add the spaghetti; stir until the water returns to a boil.
Let the pasta bubble steadily for 6 to 8 minutes, or until it is tender but still has some bite.
Before you drain the spaghetti, dip a heatproof 2-cup measuring cup into the pot and remove 1 1/2 cups of the cooking liquid.
Drain the pasta; return it to the pot with 1/2 cup of the cooking liquid. Cover the pot; set it aside.