RECIPE DETAILS

1. Bring a large pot of well-salted water to a boil. Cook the linguine until just al dente, then reserve about 1/2 cup of the pasta water and drain the pasta.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring often, until softened and lightly golden, about 5 to 6 minutes.

3. Add the grape tomatoes to the skillet and season with adobo seasoning, a little salt, and black pepper. Cook, stirring occasionally, until the tomatoes begin to blister and burst, about 6 to 8 minutes.

4. Use the back of a spoon or a spatula to gently press some of the tomatoes, helping them release their juices and form a loose sauce.

5. Pour in the dry white wine and simmer for 2 to 3 minutes, scraping up any flavorful bits from the bottom of the pan. Let the sauce reduce slightly so the alcohol cooks off and the flavor concentrates.

6. Lower the heat and stir in about two-thirds of the feta cheese, allowing it to soften into the sauce. If the sauce seems too thick, loosen it with a splash of the reserved pasta water.

7. Add the drained linguine directly to the skillet and toss thoroughly until the noodles are evenly coated and glossy. Add more pasta water a little at a time if needed to help the sauce cling to the pasta.

8. Taste and adjust seasoning with additional adobo, salt, or pepper if needed. Divide into bowls and finish with the remaining feta crumbled over the top before serving.