Spaghetti with Tomato Olive Sauce and Feta
Cook the spaghetti in boiling salted water until al dente. Peel and finely chop the onion and garlic. Heat the oil in a skillet and saute the onion and garlic until translucent. Add the tomatoes and tomato paste, and simmer, covered, about 5-10 minutes.
Rinse the thyme, shake dry and pluck off the leaves. Coarsely chop the olives. Add a 1/2 ladle of pasta water to the tomato sauce. Drain the spaghetti. Add the thyme and olives to the sauce. Bring to a boil and season with salt, pepper and sugar.
Divide the spaghetti between plates and top with the sauce. Garnish with cheese.