1 tb Olive oil

1 c Finely chopped onion

1 md Clove garlic, peeled and

Minced 3/4 c Dry white wine

1 ts Dried oregano, crushed

1/4 ts Crushed red pepper flakes

1/4 ts Salt

1 28-oz can peeled and diced

Tomatoes, undrained 1 c Water

1 lb Mussels, washed, beards

Removed 2 c Rotelli pasta (8 oz)

1/2 c Finely chopped parsley

3/4 c Crumbled feta cheese

Freshly ground black pepper To taste 1. Heat the oil in a large pot over medium heat. Add the onion and

garlic; saute 5 minutes. Add the wine, oregano, crushed pepper flakes and salt; simmer 5 minutes. Stir in the undrained tomatoes and water. Bring to a boil, reduce the heat and simmer 15 minutes. 2. Bring a large pot of water to a boil for the pasta.

3. Prepare the mussels. Place on steamer rack and place over pot. (The

sauce should be cooking at a high simmer.) Cover and steam 20 to 25 minutes, or until mussel shells open (discard any that do not open). 4. Cook the pasta in the boiling water according to package directions;

drain. Remove the mussels from the steamer. Put the pasta into the sauce with the parsley, adding pepper to taste. Transfer to plates or large shallow bowls and sprinkle with feta cheese. Put mussels on top and serve.