Categories: Pasta, Seafood, Greek 
      Yield: 6 servings 
  
      1 md Onion 
      2 tb Olive oil 
      3 ea Garlic cloves 
      2 c  Tomatoes, canned in puree 
      1 tb Oregano 
      1 ts Basil 
    1/4 ts Pepper 
    3/4 lb Fettucine 
    3/4 lb Shrimp 
    1/2 c  Olives, black 
    1/4 lb Feta cheese 
  
  Bring large pot of water to boil. 
  Cut onion into thin slices.  In a large 
  skillet, warm the oil over medium-high heat until hot but not smoking. 
  Add the onion and garlic and cook until the mixture is golden, about 5 
  minutes. 
  Add the tomatoes, oregano, basil and pepper, and bring the mixture to 
  a boil over medium heat, breaking up the tomatoes with a spoon. 
  Reduce the heat to low, cover and simmer, stirring occasionally, 
  while you cook the pasta and prepare the shrimp.  Shell and devein 
  the shrimp. 
  Uncover the sauce, bring to boil over medium-heat.  Add the shrimp, 
  reduce heat to low, cover andsimmer for 3 minutes.  Add the olives 
  and half the feta cheese, stir to combine. 
  Drain the pasta, serve topped with the shrimp and sauce.  Crumble 
  remaining feta cheese on top.