1 lb. dried spaghetti or linguini
1 c. finely chopped onion
3 tbsp. olive oil
2 (28 oz.) cans Italian plum tomatoes, drained
1/2 c. dry white wine
4 tbsp. finely grated carrots
6 oz. feta cheese, crumbled

In a kettle cook onion in oil over moderate low heat, scraping brown bits until softened. Add tomatoes, chopping with spoon. Stir in wine and carrots. Add salt and pepper if necessary. Bring to a boil and simmer for 15 minutes. Add oregano and basil if desired. Stir in feta and keep hot over moderately low heat, stir occasionally. Cook spaghetti according to directions and spoon sauce over it.