1 cup uncooked bow tie pasta
1 teaspoon dried oregano
3/4 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons olive oil
1/4 cup white wine or chicken broth
1 1/2 cups seeded, chopped tomatoes
1/2 cup crumbled feta cheese
2 tablespoons sunflower kernels, toasted
2 tablespoons minced fresh parsley
Cook pasta according to package directions. Meanwhile, in a skillet, saute the oregano, garlic, salt and pepper flakes in oil for 1 minute. Add wine or broth; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes.
Stir in the tomatoes and cheese. Cover and simmer for 10 minutes. Drain pasta; toss with tomato mixture. Sprinkle with sunflower kernels and parsley.