Greek Pasta

adapted from Rachel Ray by Lori Ann Spears
1 box pasta, I like cellentani (hollow cork-screws) or ruffles
1 can petite dices tomatoes
evoo
1 cup feta cheese crumbles
a couple sprigs fresh oregano (or a couple tsp dried)

Cook pasta to package directions, drain.  Add the can of tomoatoes (do not drain tomatoes), evoo and feta.  Rough chop oregano and add to pasta.  Toss and serve.

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