Pasta with oven feta and olives by feastr

Ingredients

• 5.3 oz Cherry tomatoes
• 1 Garlic clove (~ 0.1 oz)
• 1 Onion, red (~ 3 oz)
• 2, 1 twigs of Parsley, fresh or frozen (~ 2 tsp)
• 1.8 oz Black olives
• 7.1 oz Tomatoes, diced, canned
• 3.2 oz Feta cheese, reduced fat
• 5.3 oz Penne
• 2 tsp Olive oil
• 2 ⁠½ Tbsp Red wine
• ¼ tsp Cayenne pepper
• 1 tsp Oregano leaves, dried
• Salt
• Black pepper