Spaghetti with Sauteed Onions and Marjoram

• 1 pound spaghetti
• 1/4 cup Meyer lemon olive oil or Citrus Olive Oil (page 226)
• 2 large red onions, cut into 1/4-inch-thick rings
• 2 teaspoons chopped fresh marjoram
• 8 ounces feta cheese, cubed
• Sea salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.
3. Drain, reserving 1 cup of the pasta water.
4. Meanwhile, heat 2 tablespoons of the oil in a large, heavy skillet over medium heat.
5. Add the onions and saute until tender and beginning to brown, about 15 minutes.
6. Stir in the marjoram and saute until fragrant, about 1 minute.
7. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with 1/4 cup of the reserved pasta water at a time until moistened.
8. Add the feta cheese and toss again, then season the pasta with salt and pepper to taste.
9. Transfer to bowls and serve.

spaghetti, lemon olive oil, red onions, fresh marjoram, feta cheese, salt

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-sauteed-onions-and-marjoram-394244 (may not work)