A delightful Mediterranean-inspired pasta dish that combines fresh ingredients and vibrant flavors for a satisfying meal.
Cook the linguine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a large skillet over medium heat, then sauté the garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the mushrooms to the skillet and cook until they release their moisture and soften.
Stir occasionally to ensure even cooking.
Stir in the cherry tomatoes, oregano, salt, and pepper, and cook until the tomatoes are softened.
Crush some of the tomatoes with the back of a spoon for a thicker sauce.
Combine the cooked linguine with the sauce in the skillet, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce seems too thick.
Serve the pasta topped with crumbled feta cheese and black olives.
Serve immediately for the best flavor and texture.
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